Crispy Polenta with Asparagus

This polenta is crispy on the outside and creamy on the inside. Growing up in the south we always enjoyed grits for breakfast. Polenta cooked this way is great as a main coarse with a vegetable. You can find it Gluten and cholesterol free. You’re going to love it.

  • Polenta, bought prepared cut into 1 inch slices
  • garlic salt
  • avocado oil or olive oil
  • asparagus, fresh
  • Pecorino Romano
Cook asparagus in slightly garlic salted water and cook until until al dente. Place in cold water to halt cooking. Meanwhile heat oil on medium high in a nonstick skillet. Dust polenta slices with garlic salt on both sides and cook in oil until crispy, around 3 minutes per side. Put polenta on plate and top with asparagus. Sprinkle with Romano cheese.

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