Cheddar Polenta With Bacon Wrapped Asparagus
You can never have too many main course recipes, so give Cheddar Polenta With Bacon Wrapped Asparagus a try. This recipe serves 1. For $2.77 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains around 20g of protein, 28g of fat, and a total of 493 calories. This recipe from Foodista has 19 fans. From preparation to the plate, this recipe takes about 45 minutes. If you have bell pepper, corn grits, extra sharp cheddar cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. With a spoonacular score of 70%, this dish is solid. Try Bacon-wrapped Eggs With Polenta, Bacon-Wrapped Eggs with Polenta, and Berghoff’s Bacon-Wrapped Shrimp Over Blue Moon-Roasted Red Pepper Polenta for similar recipes.
Servings: 1
Ingredients:
6 spears of asparagus
2 slices raw bacon
3/4 cup chicken broth
1/4 cup coarse corn grits
1/4 cup extra sharp cheddar cheese
pepper
salt
Equipment:
oven
baking sheet
sauce pan
Cooking instruction summary:
- Preheat the oven to 400. Wrap 6 thick asparagus spears with two slices of raw bacon.
- Place on a small baking sheet and spritz the bundle with nonstick cooking spray, just to coat the asparagus lightly. Sprinkle with salt and pepper.
- Roast for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
- Make the cheddar polenta while the asparagus is roasting: Bring chicken broth to a boil in a small saucepan.
- Stir in polenta.Lower the heat and cook slowly for 5 minutes, stirring occasionally until the mixture has thickened.
- Stir in the cheese. I used extra sharp cheddar, but any kind would work. Add a dash of salt and pepper, or more to taste.
- Scoop the polenta in a dish and top with the bacon wrapped asparagus.
Step by step:
1. Preheat the oven to 40
2. Wrap 6 thick asparagus spears with two slices of raw bacon.
3. Place on a small baking sheet and spritz the bundle with nonstick cooking spray, just to coat the asparagus lightly. Sprinkle with salt and pepper.Roast for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.Make the cheddar polenta while the asparagus is roasting: Bring chicken broth to a boil in a small saucepan.Stir in polenta.Lower the heat and cook slowly for 5 minutes, stirring occasionally until the mixture has thickened.Stir in the cheese. I used extra sharp cheddar, but any kind would work.
4. Add a dash of salt and pepper, or more to taste.Scoop the polenta in a dish and top with the bacon wrapped asparagus.
Nutrition Information:
covered percent of daily need
