• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Search
  • Produce Guides
  • Stock a Pantry
  • Component Cooking
  • Search
  • Instagram

Naturally. logo

05.7.19 Recipes

Asparagus Polenta with Dill-Pistachios and Burrata

Close-up of asparagus polenta with burrata and a pistachio-dill mix.

This asparagus polenta can be ready in about the time it takes to cook the polenta. It’s also perfect for the still slightly cooler spring evenings. Best of all, it’s highly adaptable for what you already might have on hand.

Polenta: your options

No matter the season, I’ll always be up for a good bowl of polenta. It’s such a creamy bed for almost any kind of vegetable. What I didn’t know, until my good friend Alanna showed me the way, is that polenta is amazing with burrata.

If you don’t want to go the polenta route, easily turn this bowl into a delicious risotto (using a recipe like this cracked spelt or this cracked farro dish). You could also speed up the meal and use leftover grains for a delightful grain bowl.

Vegetables for every season

Summer: Green Beans/Zucchini- during summer, once asparagus is out of season, you could easily make this dish with green beans or zucchini. Both do well over high heat and tossed with herbs/nuts.

Fall: Carrots/Beets- for fall, before I dive into the winter produce, I like to transition with carrots and beets. Try roasting the roots then tossing with the herb mixture.

Winter: Sweet Potatoes/Winter Squash- the most obvious for the winter time but they both work well with polenta and burrata. Similar to the heartier fall vegetables, try roasting instead of the pan roasting.

Herbs

Dill can be a fickle herb that not everyone is in love with (as much as I am!) Swap out the dill out for parsley, rosemary, and/or chives.

Nuts

Finally, when it comes to the nuts, I love the nuts that add a flavor boost. In place of the pistachios try pecans, walnuts, or hazelnuts. All work well with the big flavor of herbs and most vegetables I mentioned above.

Print

Asparagus Polenta with Dill-Pistachios and Burrata

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 to 4 servings 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: international
Print
Pin

Scale

Ingredients

Polenta

¾ cup polenta

3 cups water

Butter

Salt

Dill Mix

½ cup fresh dill

Zest from one lemon

Small Pinch of Salt

¼ cup toasted pistachios

Asparagus

1 pound asparagus

2 tablespoons ghee

2 to 3 ounces burrata


Instructions

  • Bring 3 cups of water to a boil in a medium pot. Whisk in the polenta and reduce the heat to medium-low. Stir the polenta often as it thickens. Reduce the heat to low and continue to cook, stirring occasionally, until the polenta is thick and the corn flavor has mellowed; 25 to 30 minutes. Remove from the heat and stir in the butter/salt.
  • While the polenta is cooking, place the dill on a cutting board. Add the lemon zest and salt on top. Roughly mince everything together, chopping into a cohesive mix. Add the toasted pistachios and continue to chop until the nuts are in small pieces and are well coated with the dill mix.
  • Heat a large skillet over medium-high heat. Trim the ends from the asparagus and cut the stalks into bite-sized pieces. Add the ghee to the heated pan, melt, then add the asparagus to the pan. Cook until the asparagus is charred, bright green in color, and still slightly crisp in texture. Remove from heat and toss with ¾ of the dill mixture.
  • Divide the polenta into 3 to 4 bowls. Top with a spoonful of burrata and the asparagus mixture. Finish with a sprinkle of the dill mixture before serving.

Keywords: asparagus polenta

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

Categories: Recipes

Previous Post: « Kale Egg in a Hole
Next Post: Garlic Roasted Potato and Spinach Salad with Eggs »

Reader Interactions

Comments

  1. Alanna Taylor-Tobin says

    May 08, 2019 at 12:59 pm

    Awwww thanks for the shoutout friend! I’m alllllll over this. I don’t use dill nearly enough – it sounds perfect here!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Blog
  • About
  • Contact
  • Books

Follow

  • Bloglovin
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Be yourself, just a bit more naturally.

Get all the inspiration delivered directly to your inbox. Spam not included.

Privacy Policy

Footer

Don’t Miss a Recipe

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2021 Naturally. on the Cookd Pro Theme