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Polenta With Sundried Tomato and Basil, Asparagus Wrapped in Prosciutto, Served With Foaming Hollandaise

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is a recreation of a dish I ate in Bristol recipe Severnshed. The Hollandaise is Delia's. You do end up with leftover polenta, but I just sliced it and refigerated it and griddled it for a snack the next day.

This recipe is a recreation of a dish I ate in Bristol recipe Severnshed. The Hollandaise is Delia's. You do end up with leftover polenta, but I just sliced it and refigerated it and griddled it for a snack the next day.

Ingredients

Serves: 2

Metric Cups
  • 1 litre boiling water
  • 1 handful fresh basil (chopped)
  • 1 handful sundried tomatoes (preserved in oil, chopped)
  • fresh green asparagus (6 spears)
  • 6 slices prosciutto
  • 2 eggs (separated)
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 110 grams butter
  • salt
  • black pepper (freshly milled)
  • 175 grams cornmeal (fine)
  • 1¾ pints boiling water
  • 1 handful fresh basil (chopped)
  • 1 handful sundried tomatoes (preserved in oil, chopped)
  • fresh green asparagus (6 spears)
  • 6 slices prosciutto
  • 2 eggs (separated)
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 4 ounces butter
  • salt
  • black pepper (freshly milled)
  • 6 ounces cornmeal (fine)

Method

Polenta With Sundried Tomato and Basil, Asparagus Wrapped in Prosciutto, Served With Foaming Hollandaise is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a heavy based pot bring the water to a rolling boil, salt the water. Pour in the polenta in a thin stream, whisking as you go. Whisk for a minute of two and then switch to a wooden spoon and stir. Once the polenta reaches a volcanic bubble, turn the heat to low and cook for 40 minutes stirring frequently.
  • Meanwhile, steam the asparagus for a minute or two, just to take the raw edge off it and plunge into ice water. Dry the asparagus with kitchen towel and wrap each spear in a slice of prosciutto and set aside.
  • Once the polenta is cooked stir in the basil and sundried tomatoes, and season. Tip the polenta out onto a tray and smooth with the back of a spoon, it should be about 3-4cm thick. Cool for 20 mins.
  • Using a large cutter, or imporovise as I did using a ramekin of the desired size, cut the polenta into rounds and set aside.
  • Make the Foaming Hollandaise, the recipe for which can be found on deliaonline.com
  • In a heavy based pot bring the water to a rolling boil, salt the water. Pour in the polenta in a thin stream, whisking as you go. Whisk for a minute of two and then switch to a wooden spoon and stir. Once the polenta reaches a volcanic bubble, turn the heat to low and cook for 40 minutes stirring frequently.
  • Meanwhile, steam the asparagus for a minute or two, just to take the raw edge off it and plunge into ice water. Dry the asparagus with kitchen towel and wrap each spear in a slice of prosciutto and set aside.
  • Once the polenta is cooked stir in the basil and sundried tomatoes, and season. Tip the polenta out onto a tray and smooth with the back of a spoon, it should be about 3-4cm thick. Cool for 20 mins.
  • Using a large cutter, or imporovise as I did using a ramekin of the desired size, cut the polenta into rounds and set aside.
  • Make the Foaming Hollandaise, the recipe for which can be found on deliaonline.com
  • Tell us what you think