Serves 4 to 6

Ingredients:

3-4 cups chopped asparagus
2 cups polenta grains
1 cup grated parmesan

In a large stock pot, bring 1/2 gallon of salted water to a boil over high heat. Add the asparagus and cook for 1 to 2 minutes. Begin to add the polenta in a slow stream, stirring continuously. Reduce the heat to low, simmer, and stir for about 25 minutes. Add the parmesan and cook 10 minutes more. Once cooked, pour into a baking dish leave for about 5 minutes. Serve each helping with a side of your favorite roasted meat.