Asparagus Polenta with Burrata and Prosciutto
Prep time
Cook time
Total time
Asparagus Polenta with Burrata and Prosciutto is the easiest appetizer or light meal you'll ever make, and it's packed with so much delicious flavor!
Serves: 4 to 6 servings
  • 1½ teaspoons salt
  • 1 bay leaf
  • 2 cups water
  • 2 cups whole milk
  • 1 cup coarse yellow cornmeal
  • 2 bunches thick asparagus (about 2 pounds), ends trimmed
  • 2 tablespoons olive oil, plus more for serving
  • 1½ teaspoons black pepper
  • ½ teaspoon crushed red pepper flakes
  • 4 tablespoons unsalted butter
  • 1 whole burrata cheese, about 8 ounces
  • 2 (3-ounce) packages sliced prosciutto
  • Balsamic vinegar, for serving (optional)
  • Flaky sea salt, for serving
  • Sliced or grilled baguette slices, for serving
  1. Preheat oven to 450 degrees F.
  2. In a medium pot, combine water, milk, 1 teaspoon salt and bay leaf. Bring to a simmer over medium-low heat, and then slowly whisk in the cornmeal. Stir frequently until the polenta has thickened enough that it no longer sinks to the bottom of the pot, 5 to 10 minutes.
  3. Reduce heat to low, cover the pot and simmer very gently until tender, about 15 to 30 minutes.
  4. While the polenta cooks, place the asparagus on a baking sheet, and soft with the olive oil, remaining ½ teaspoon salt, ½ teaspoon black pepper, and crushed red pepper flakes. Shake so that the asparagus is in a single layer. Roast until tender and browned, about 8 to 15 minutes (depending on the thickness of your asparagus).
  5. When the polenta is done, remove the bay leaf, and stir in the butter, and the remaining 1 teaspoon black pepper.
  6. Spoon the polenta onto a large serving plate or dish, and arrange the asparagus on top. Place the burrata on top, to the side, along with the sliced prosciutto. Drizzle with olive oil and balsamic vinegar if you like, and season with flaky salt and black pepper. Serve with grilled or toasted bread on the side.
Recipe by The Candid Appetite at