Recipe for: Polenta with Roasted Asparagus and Horseradish-Mascarpone Sauce - photo 1
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Recipe for: Polenta with Roasted Asparagus and Horseradish-Mascarpone Sauce

Pikantne Italian Cuisine Main dishes 60 min Medium 3 wyświetleń ~24.04 PLN * - (0)
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Description

Creamy polenta served with roasted asparagus and a velvety horseradish-mascarpone sauce is a dish that combines Italian simplicity with a Polish spring touch. The polenta is delicate, has a buttery flavor, and a slightly grainy texture; the roasted asparagus adds a smoky, green contrast, while the mascarpone sauce with a distinct horseradish brings a spicy-creamy twist. The dish is perfect as a warming main course during cooler spring days or as an elegant option for dinner with friends. Serve immediately after preparation, sprinkled with parmesan and garnished with fresh sorrel or drizzled with lemon juice for added freshness. Visually, it presents beautifully: golden polenta, green asparagus, and a white creamy sauce with sparkling cheese flakes.

Ingredients Used

Ingredients (13)

Servings:
4
  • Corn flour 300 g
  • Vegetable broth 1200 ml
  • Butter 50 g
  • Parmesan 60 g
  • Mascarpone 150 g
  • Horseradish 40 g
  • Asparagus 400 g
  • Rapeseed oil 30 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Garlic 2 ząbki (~10 g)
💰 Szacowany koszt dania: ~24.04 PLN (6.01 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Polenta

1

Prepare the utensils: place a heavy pot with a thick bottom (preferably 20-24 cm in diameter) and measure out 1200 ml of hot vegetable broth. Heat the broth almost to a boil (it should be gently simmering). The hot liquid will help prevent lumps when adding the cornflour.

Ingredients: Vegetable broth
Use a pot with a thick bottom and a long wooden spoon or spatula. Plan to stir continuously while cooking.
2

Pour 300 g of corn flour into a bowl. Make a small well in the flour and gradually pour in hot broth while simultaneously stirring with a whisk or wooden spoon only in the area where the broth is added, to achieve a smooth mixture without lumps. Once everything is combined, transfer to a pot and set a small burner to low-high heat, so that the mixture gently simmers.

Ingredients: Corn flour, Vegetable broth
If you don't have a whisk, use a wooden spoon and mix vigorously. Pour the liquid slowly — adding it too quickly will cause lumps.
3

Cook the polenta over very low heat for 30-35 minutes, stirring often (every 1-2 minutes) with a wooden spoon: initially, the mixture will be thin, gradually thickening. Continue cooking until the polenta is thick, creamy, and starts to slightly pull away from the sides of the pot — this is a sign that it is ready. If you are using quick polenta (instant), shorten the time to 5 minutes and follow the manufacturer's instructions.

Ingredients: Corn flour
Use a time of 30-35 minutes for traditional polenta. Do not stop stirring too often, as polenta sticks and forms lumps. You can check the consistency like this: scoop with a spoon — the polenta should hold its shape and slightly 'pull away' from the spoon.
4

When the polenta is ready, turn off the heat and add 50 g of butter and 30 g of parmesan. Stir vigorously for 1-2 minutes until the butter melts and the polenta becomes silky. Season with 2-3 g of salt (some may already be in the broth) and 1 g of black pepper to taste.

Ingredients: Butter, Parmesan, Salt, Black pepper
Add the butter piece by piece to distribute it well. If the polenta is too thick, add 1-2 tablespoons of hot broth.

Asparagus

5

Preheat the oven to 220°C (200°C for fan ovens). Wash the asparagus under cold water and dry. Snap off the tough ends: hold the asparagus in your hands and bend it; the breaking point will indicate where to cut (usually 2-4 cm from the bottom). Arrange the asparagus on a baking sheet lined with parchment paper.

Ingredients: asparagus
Use both hands to snap them — they break at their natural point. If the asparagus is very thick, you can gently peel the bottom 1/3 of the skin with a vegetable peeler.
6

Drizzle the asparagus with 30 g of rapeseed oil, sprinkle with 3 g of salt and 1 g of black pepper, and mix by hand on the baking sheet to coat evenly. If using garlic (optional), thinly slice 10 g and scatter it among the spears. Bake in a preheated oven: thin asparagus for 6-8 minutes, thicker ones for 10-12 minutes — they should be tender, with golden edges and slightly browned.

Ingredients: Rapeseed oil, Salt, Black pepper, Garlic, asparagus
Use kitchen gloves for turning. Do not bake too long — asparagus loses its firmness and color.

Horseradish-mascarpone sauce

7

In a small saucepan, place 150 g of mascarpone and 60 ml of hot broth (set aside from the polenta preparation). Heat over very low heat, stirring, until the mascarpone loosens. Add 40 g of horseradish and 30 g of lemon juice (a few drops will suffice) — mix until smooth. Gently heat for 2-3 minutes, but do not allow it to boil to prevent the mascarpone from curdling. Season to taste with salt and pepper.

Ingredients: Mascarpone, Vegetable broth, horseradish, Lemon, Salt, Black pepper
Use a small saucepan and a silicone spatula. Mascarpone can curdle at too high a temperature — keep the heat low and stir often.

Assembly and serving

8

On the plates, place the polenta: use a ladle to put a portion of polenta (about 170-200 g per serving) in the center. Arrange 4-6 roasted asparagus spears on top of the polenta (depending on their thickness). Drizzle 2-3 tablespoons of horseradish-mascarpone sauce per serving and sprinkle with the remaining grated parmesan. If you are using sorrel (optional), scatter a few leaves on top just before serving.

Ingredients: asparagus
Serve immediately, as polenta hardens as it cools. Use flat plates with a diameter of 24-28 cm for an elegant presentation.
9

Minor adjustments: check the final taste and if necessary, add a pinch of salt, pepper, or a few drops of lemon juice. Serve with a light salad of radishes or fresh sorrel and a glass of white wine.

Ingredients: Lemon, Salt, Black pepper
If the polenta has become too thick before serving, add 1-2 tablespoons of hot broth and stir vigorously to regain its creaminess.

Fun Fact

💡

Polenta is an Italian classic that has been served in various regions of Europe as a cheap and filling dish with local additions. In Poland, spring asparagus serves as a seasonal contrast to creamy polenta, while horseradish adds a distinctive sharpness known from Central European cuisine.

Best for

kolacja wiosenna elegancka kolacja dla gości rozgrzewające danie na chłodniejszy dzień

Tips

🍽️ Serving

Serve the polenta hot; if you prepare it in advance, keep it warm over steam or on very low heat and thin it with broth before serving. A dry white wine or lightly sparkling prosecco pairs well with the dish. For a contrast in texture, add toasted walnuts as a garnish (optional).

🥡 Storage

Store the polenta in the refrigerator for up to 2 days in an airtight container. Reheat over low heat with added broth or milk, stirring until creamy. Store the mascarpone sauce separately for up to 24 hours and reheat very gently, stirring.

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