This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its food processor and 1.5-cup chopper attachments.
- 110 g Fontina, divided
- 4 cups water
- ¾ tsp Kosher salt + more to taste
- 1 cup yellow cornmeal, fine or coarse
- 3 tbsp unsalted butter
- 2 small carrots, peeled and ends trimmed
- 1 red pepper
- 1 onion
- 450 g fresh asparagus, hard end trimmed and cut in half
- 1 garlic clove
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Shred Fontina cheese using Braun’s MultiQuick 7 food processor with fine shredding blade. Set aside.
- Bring 4 cups of water to a boil in a heavy bottomed large saucepan. Add ¾ tsp salt. Gradually whisk in the cornmeal. Reduce the heat to medium low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20-25 minutes. Turn off the heat, add the butter and half the cheese and stir until melted.
- While polenta is cooking, prepare the vegetables using the Braun MultiQuick 7 food processor with slicing attachment. Slice the carrots. Remove from bowl, dry off with a paper towel and repeat with the red peppers and the onion. Slice just the bottom halves of the asparagus, reserving the tops.
- Add the garlic to the Braun MultiQuick 7 1.5-cup chopper and finely chop by pulsing on high speed about 3 pulses.
- Heat 1 tbsp oil in a non-stick skillet. When shimmering add the onion and half the garlic and sauté for 1 minute. Add the carrots, peppers, asparagus bottoms and thyme. Sauté for 3 to 5 minutes until softened. Remove from pan.
- Add remaining tbsp oil and the remaining garlic and sauté asparagus tops about 5 to 6 minutes or until tender.
- When polenta is cooked, spoon into four shallow bowls and top with hot vegetables and remaining shredded cheese. Top with asparagus tops and serve immediately.