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

A community recipe by TimBris83

Not tested or verified by Nigella.com

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.

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

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