Polenta With Asparagus And Olives

Serves 4

Vegetarian and gluten-free; vegan if you omit the cheese

·         2 c. polenta

·         1 bunch asparagus

·         2 cloves garlic, minced

·         LunaOlivo Mission olive oil

·         1/2 c. good olives, pitted and chopped coarsely

·         parmigiano reggiano or pecorino romano - 1/2 c. grated, plus more cut with a vegetable peeler for garnish

·         LunaOlivo Modena Balsamic

·         salt

·         pepper

1. Put 6 c. of water on to boil with 1 t. of salt. (This is for the de la Estancia polenta; if using another type of polenta, follow an appropriate recipe).
2. Put the serving bowls in a warm oven to preheat.
3. Break off the woody ends of the asparagus, and cut into bite sized lengths. Saute at high heat in olive oil along with the garlic and a couple pinches of salt until tender or to your preferred texture. Add the olives, saute for a minute more, and turn off the heat.
4. Whisk the polenta into the boiling water and stir continuously until it starts to pull away from the sides of the pan, about 1-2 minutes. Stir in the grated parmesan.
5. To serve, put 1/4 of the polenta in each of the warmed bowls, top with 1/4 of the asparagus mixture, some thin curls of parmesan, salt and freshly ground pepper. Drizzle on some of the aged balsamic vinegar and serve immediately.