Tosi Gorgonzola with Asparagus on Polenta

This is a beautifully unctuous recipe – but the cheese may need a little acidity to balance the richness. Serving wine with the dish will do the trick – otherwise, add a squeeze of lemon to the finished sauce.

1. For the polenta, using a large pan, bring the water to a boil and add the salt, then slowly sprinkle in the polenta stirring with a wire whisk. Bring back to a boil. Switch to a flat wooden spatula and stir, reduce the heat and cook at a very gentle simmer for about 30 minutes stirring regularly. Turn the polenta out into a plate or an oiled baking tray/brownie tray. Use a thin metal spatula to flatten the top evenly. Allow cooling for an hour.
2. For the asparagus, snap off the woody base of the stems by bending the spears with your hands. Peel the stalks only if thick and tough. Put the spears into a large and shallow saucepan, cover with boiling water, add a little salt and bring back to the boil. Cook the spears for 2 minutes, drain and set aside, keeping warm.
3. Remove the polenta from its container or plate and cut into portions. Brush the polenta lightly with vegetable oil and fry on a very hot griddle pan for about 4 minutes on each side – or until the polenta is marked with browned grill lines and it is heated through.
4. In a saucepan add the cream and heat gently, add the dolce Gorgonzola and allow to melt. Heat well without boiling. Season with pepper, adding lemon if no wine will be drunk with the meal (see note above).
5. To serve, place a portion of polenta on each plate and pour over the sauce, arrange asparagus spears on top and scatter with chives. If desired add a few small cubes of the picante Gorgonzola with the polenta.

Other recipes: Tosi Gorgonzola Pumpkin and Mushroom Canapés, Tosi Gorgonzola Canapés , Ice Cream, Burgers and Wardorf Salads, Tosi Gorgonzola Tuna and Bresaola Canapés and Gnocchi with Tosi Gorgonzola Cheese Sauce.