May 7, 2014
Gorgeous spring asparagus wrapped in salty bacon, atop creamy polenta. It's a meal made in heaven.
Submitted by Andie Mitchell
For Bacon Wrapped Asparagus:
6 spears of asparagus
2 slices raw bacon
For Cheddar Polenta:
3/4 cup chicken broth
1/4 cup coarse corn grits
1/4 cup extra sharp cheddar cheese
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.