Asparagus, Roasted Red Pepper and Tomato Saute…Take 2

I have eaten polenta numerous times at restaurants, but I’ve never made it before. So as I was trying to keep my sanity while quarantined, I decided to try my hand at a creamy polenta. When it was done, I decided to top it with some of the asparagus, roasted red pepper and tomato saute I had made a few days earlier. And let me just say, don’t even bother with the whole grains…go polenta all the way with this “stir fry”. The creamy polenta melded beautifully with the flavors of the springtime concoction I made the day before. See, it’s not always bad to revisit the past…unless it’s a psycho ex.

Creamy Polenta (serves 4)

2 cups water

1/2 cup polenta corn meal

2 tablespoons butter

1/2 cup asiago cheese

Salt and pepper to taste

Bring the water to a boil in a saucepan, sprinkling in the salt at the time of boiling. Pour in the polenta with one hand and whisk with the other hand to prevent lumps. Immediately reduce the heat to low , add the butter, stirring constantly and allow to simmer for five minutes. Remove the polenta from the heat and add the cheese, whisking again to ensure the cheese doesn’t clump. Spoon the polenta onto a plate and add some of the reheated vegetables on top!