Pan-Fried Polenta Cakes with Roasted Asparagus
Roasted Asparagus
- 1 bunch of asparagus, tough ends trimmed
- 2 tablespoons olive oil
- a few cloves of garlic, minced
- cracked black pepper and sea salt to taste
- juice of half a lemon, optional but highly recommended
Place asparagus on a foil lined baking sheet and drizzle with olive oil. Sprinkle on garlic and salt and pepper. Bake in a 400 degree oven for 8-10 minutes. Add lemon juice.
Pan-Fried Polenta Cakes
Slice polenta into 1/2 patties. Pat in cornmeal. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the polenta patties, cook 3-4 minutes per side until golden brown. Repeat with remaining polenta.
I like to serve this with black-eyed peas, but I sort of like everything with a side of black-eyed peas. So pair it with whatever you like.
Mabel loves it, too!
