Asparagus Polenta With Red Pepper Pesto

RECIPESPLUS
11Ingredients
75Minutes
670Calories

Ingredients

US|METRIC
  • 2 red bell peppers (cut into chunks)
  • 1 clove garlic (finely chopped)
  • 1/4 cup almonds (toasted)
  • 1/4 cup oil
  • 2 1/2 cups Parmesan cheese (grated)
  • 1 2/3 pounds asparagus (green, woody ends removed)
  • 2 cups whole milk (or 2%)
  • 2 1/2 cups vegetable stock
  • 1 tablespoon butter
  • 1/2 pound polenta (quick-cooking)
  • 5 1/4 ounces olives (pitted and halved)
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    Directions

    1. For the red pepper pesto, char the peppers under the broiler or over an open flame until blistered. Let cool slightly then remove skin. Purée in a food processor with the garlic, almonds, oil and 1 cup parmesan. Season then set aside.
    2. Cook the asparagus in boiling salted water for 5 mins then drain. Meanwhile, bring the milk, stock and butter to a boil then slowly whisk in the polenta and 1/2 cup parmesan. Simmer for 10 mins then remove from the heat and set aside for 10 mins. Stir in the olives and season.
    3. Grease an 8 x 11 inch baking dish. Transfer 1/2 the polenta to the prepared dish. Spread 1/2 the asparagus on top and repeat with the remaining polenta and asparagus. Sprinkle the remaining Parmesan on top and bake for 15-20 mins. Serve with the red pepper pesto.
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    NutritionView More

    670Calories
    Sodium90% DV2170mg
    Fat74% DV48g
    Protein67% DV34g
    Carbs11% DV34g
    Fiber32% DV8g
    Calories670Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol60mg20%
    Sodium2170mg90%
    Potassium960mg27%
    Protein34g67%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber8g32%
    Sugars15g30%
    Vitamin A90%
    Vitamin C150%
    Calcium100%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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