1/2 cup plain yellow corn meal (no added ingredients) 1/2 cup cold water 1/2 teaspoon Kosher coarse salt or sea salt
1 bunch of cooked asparagus (use the thinnest diameter asparagus you can find) 1 medium sweet onion sliced into onion rings
Procedure In a 2 quart pot, bring the 2 cups of water to a boil.
Add the corn meal mixture slowly (1/4 cup at a time) and stir with a whisk, rapidly and continuously. Whisk until the mixture has a creamy texture. Remove from heat.
Pour the polenta onto a parchment paper-lined tray.
Cut the asparagus into lengths of 2 inches. Incorporate the asparagus into the polenta. Layer the top with the onion rings.
Refrigerate until the polenta is firm.
To plate: Remove the polenta from the refrigerator. Cut the polenta into shapes such as squares, rectangles, or diagonals. Use a flat spatula to remove the polenta pieces from the parchment paper. Heat the polenta sections on a parchment paper-lined tray in a 350 degree (F) oven.
Place the polenta on a plate and garnish with fresh diced chives.