Parmesan polenta bowl with buttered British asparagus - Gluten-Free Heaven
Don’t be put off if you haven’t used polenta before. It’s quicker and easier than mash and this bowl of comforting goodness topped with buttery British Asparagus is on the table in 20 minutes.
Ingredients
- a handful hazelnuts (roughly chopped )
- 600 ml gluten-free vegetable or chicken stock
- 150 g polenta
- 50 g parmesan (freshly grated)
- 30 g butter
- salt and freshly ground black pepper
- 200 g British asparagus tips
- a handful basil (roughly chopped)
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