Polenta with Roasted Asparagus

20260412, #BreakfastDiary 1690, 7°C/sunny Polenta is a dish from northern Italy made from coarsely ground cornmeal. Boiled with water, it can be eaten light, almost like a porridge, which makes it a good breakfast. Today I paired it with asparagus that still has some bite to it, and nutty, sweet peas - about 806kcal, #Polenta with Roasted Asparagus.

1 cup polenta, 4 cups water, 5g butter, 10g pecorino cheese, 5 asparagus spears, 1 cup peas

1. In a pan, combine 1 cup polenta, 4 cups water, and a good pinch of salt, and cook over low heat, stirring slowly. Add 5g butter and grated pecorino cheese. 2. Heat olive oil in a pan and sauté the trimmed asparagus and peas (blanched in boiling water) with a good pinch of salt and pepper. 3. In a mixing bowl, combine the asparagus and peas from step 2 with chopped basil and vinaigrette dressing, and mix evenly. 4. Plate the polenta from step 1, top with the asparagus and peas from step 3, then shave pecorino cheese over the top with a peeler.