Creamy Green Asparagus Polenta Recipe

For the polenta:

1

Cup of water

2

Garlic cloves – left completely

¾

Cup of finely ground corn flour / polenta

½

Cup of unsweetened oat milk

¼

Cup of non-dairy sour cream at room temperature

¼

Teaspoon of kosher salt and more for seasoning

1

Pinch of freshly ground black pepper

2

Tablespoon of vegan butter

2

Tablespoons of pine nuts – lightly toasted

Microgreens – for garnishing (optional)

For the charred asparagus:

10-12

Spears of green asparagus – washed and dried

1

Pinch of kosher salt

Freshly ground black pepper

¼

Teaspoon of fresh lemon peel

½

Teaspoon of fresh lemon juice

1

Tablespoons of olive oil

For the chilli oil:

1

dried red chilli – broken

1

Teaspoon of red chilli flakes

1

Clove of garlic – chopped

1

Cinnamon stick – broken

1

Star anise

¼

Cup of neutral oil

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