Fried Polenta, Asparagus, Hen Egg, and Spicy Goat Cheese | culture: the word on cheese

Ingredients

• 2 cups vegetable oil (for frying, plus more for greasing pan)
• 1 cup chopped yellow onion (about 1 medium-size onion)
• 1 cup coarsely ground cornmeal
• 2 teaspoons sugar
• Salt (to taste)
• Ground black pepper (to taste)
• 4 cups chicken stock
• ¼ cup heavy cream
• 1 cup milk
• ½ cup heavy cream
• 4 ounces soft fresh goat cheese (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas)
• Cayenne pepper (to taste)
• 1 garlic clove (finely chopped)
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 pound asparagus (trimmed of tough ends)
• 6 fresh eggs
• Fresh parsley (roughly chopped, for garnish)