Mario Batali's Soft Polenta with Asparagus, Prosciutto, Garlic and Spring Onions

[traca]

Soft Polenta with Asparagus, Prosciutto, Garlic and Spring Onions

By Mario Batali, GOOP exclusive recipe

Serves: 4

5 cups water

1 pound asparagus, jumbo

1 cup polenta, quick cooking

1 cup mascarpone cheese

4 tablespoons butter plus 2 tablespoons

3 cloves garlic, thinly sliced

3 slices prosciutto, cut into julienne

12 spring onions, cleaned and root ends removed

juice and zest of 1 lemon

Set up an ice bath.

Place 5 cups water in a 4-quart saucepan and bring to a boil. Trim asparagus, drop into water and cook until tender, about one and a half minutes. Remove and refresh in ice bath.

Return the same water to boil and, whisking constantly, pour polenta in a thin stream until all is incorporated. Remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat. Fold in mascarpone and let stand covered in a warm spot.

In a 12- to 14-inch sauté pan, heat 4 tablespoons butter until foaming over medium heat. Add garlic, prosciutto and spring onions and sauté until onions are wilted. Add asparagus, lemon juice and zest and let sizzle. Add remaining butter, shake pan to emulsify and season with salt. Divide polenta among 4 bowls, top each with asparagus-spring onion mixture and serve immediately.

 

[amanda_pennsylvania]

That sounds wonderful. What's an ice bath?

 

[traca]

A bowl with water and ice in it. Once you blanch the asparagus, throw it in the ice bath. It does 2

things: 1. Cools the asparagus quickly, keeping it from cooking further and 2. Preserves the bright green color.

You know how broccoli on a veggie platter is crisp and green, but not exactly raw? This is how they do that.

NOTE: You want the water really icy. The first time I tried it, I didn't use enough ice. I put the hot vegetables in the water and all the ice melted before the veggies were cooled all the way through. Now I use about 2 ice cube trays worth + some water (maybe 3 cups worth?)

 

[amanda_pennsylvania]

Ah. I knew it stopped the cooking, but never knew how much ice to use.

I think I will try this this weekend--looks lovely.

 

[elaine]

This sounds soo good. On my list to try soonest. Thanks for posting

 

[angak]

wow. this might be our side tonight with our salmon. thanks!

 

[angak]

we made this. some notes

polenta+asparagus water+mascarpone=incredibly BLAH. the add in ingredients helped, but we would cook the polenta in broth next time, add lots of fresh ground pepper and serve with parmesan. It is a lovely colorful and easy dish and we will make it again with the flavor boosts.

 

[traca]

Thanks Ang. Did you add the garlic & onions? Chicken stock & parm would be great additions!

 

[angak]

Yes. we added the onions,garlic,proscuitto etc, just like the recipe stated, but it just wasn't

enough flavor. We actually really loved it, or the idea of it, and can't wait to make it again, just upping the flavor a bit. More garlic and proscuitto probably too. And, I think using Mascarpone is a waste of money in this---can't really taste it after it's all mixed in. Cream cheese would do just nicely.