Cook for 8-10 minutes, stirring occasionally. Meanwhile, blanch the asparagus tips for 1-2 minutes and set aside. To prepare the polenta, bring salted water to a boil, then sprinkle in the ...

The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set ...