Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata
- 2 tablespoons unsalted butter, plus extra for the baking dish
- 2 cups polenta or coarsely ground yellow cornmeal
- 1 quart water or chicken stock
- 1 quart milk
- 1 tablespoon salt
- Olive oil
- 1 1/2 pounds fresh asparagus, trimmed
- 1 cup fresh mint leaves
- 2 cloves garlic
- Juice of 1 lemon
- 1/3 cup pine nuts, toasted
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1 pint cherry or grape tomatoes, halved
- 1/2 pound burrata or mozzarella cheese, coarsely torn
- 1 tablespoon olive oil
- 1 teaspoon salt
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus, fresh (1 1/2 pounds)
- Cherry or grape tomatoes (1 pint)
- Garlic (2 cloves)
- Lemon, Juice of (1)
- Mint, fresh leaves (1 cup)
- Pine nuts, toasted (1/3 cup)
- Canned Goods
Water or chicken stock (1 quart)
- Cooking & Baking
- Olive oil (1)
- Olive oil (5/16 cup)
- Polenta or coarsely ground yellow cornmeal (2 cups)
- Salt (1 1/2 tablespoon)
- Dairy
- Burrata or mozzarella cheese (1/2 pound)
- Butter, unsalted (2 tablespoons)
- Milk (1 quart)
- Parmesan cheese, grated (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 24, 2011 (1 year ago).
15 people saved this recipe.
