Polenta with asparagus mince sauce

Name: Polenta with asparagus mince sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 ml Milk; 1 TABLESPOON + 4 tsp butter; 7-10 Tbsp Salt; 250 g Corn semolina (polenta); 1 Onion; 1 Garlic clove; 500 g green asparagus; 1 TABLESPOON Olive oil; 300 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme and basil; 400 ml Vegetable broth (instant); 1 go. Tsp cornstarch; 100 g grated parmesan cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 ml Milk
1 TABLESPOON + 4 tsp butter
7-10 Tbsp Salt
250 g Corn semolina (polenta)
1 Onion
1 Garlic clove
500 g green asparagus
1 TABLESPOON Olive oil
300 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp dried thyme and basil
400 ml Vegetable broth (instant)
1 go. Tsp cornstarch
100 g grated parmesan cheese

Directions

1
Bring milk and 750 ml water to the boil. Add 1 tablespoon butter and about 1 teaspoon salt. Stir in semolina. Continue stirring over low heat for 5 minutes. Cook for another 15 minutes on a switched off hotplate. Stir from time to time.
2
Peel onion and garlic. Cut onion into slices. Wash the asparagus and cut off the woody ends. Cut asparagus spears into 3 pieces. Heat oil, fry minced meat for about 6 minutes while turning. After 3 minutes add asparagus and onion. Season with salt, pepper and herbs. Press garlic through a garlic press. Pour in the stock, bring to the boil, season with salt and pepper. Stir the starch into 2 tablespoons of water until smooth and thicken the sauce. Stir parmesan into the polenta.
3
After 3 minutes add asparagus and onion. Season with salt, pepper and herbs. Press garlic through a garlic press. Pour in the stock, bring to the boil, season with salt and pepper. Stir the starch into 2 tablespoons of water until smooth and thicken the sauce. Stir parmesan into the polenta. Arrange polenta and asparagus mince sauce on plates. Place 1 teaspoon of butter on each polenta and melt