Creamy Sun-Dried Tomato & Herb Polenta with Grilled Asparagus
Velvety cornmeal polenta swirled with sun-dried tomatoes and fresh herbs, topped with charred asparagus for a comforting vegetarian main. This italian-inspired vegetarian (gluten-free, vegetarian) ready in about 45 minutes pairs coarse cornmeal, vegetable broth, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup coarse cornmeal
- 4 cups vegetable broth
- 1/2 cup (oil-packed, drained) sun-dried tomatoes
- 2 cloves minced garlic
- 1/4 cup finely chopped fresh basil
- 2 tbsp finely chopped fresh parsley
- 1 bunch (trimmed) asparagus
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring vegetable broth to a simmer in a large saucepan. Gradually whisk in cornmeal, then reduce heat to low. Cook uncovered, stirring constantly with a wooden spoon, for 20-25 minutes until thick and creamy, adding more broth if needed to reach desired consistency.
- Step 2: While polenta cooks, blend sun-dried tomatoes, garlic, 1 tbsp olive oil, and 1/4 cup water until smooth. Stir into polenta along with salt, pepper, basil, and parsley. Continue cooking for 2 more minutes until flavors meld.
- Step 3: Toss asparagus with 1 tbsp olive oil, salt, and pepper. Grill over medium-high heat for 5-7 minutes until tender-crisp with char marks.
- Step 4: Divide polenta into bowls, top with grilled asparagus, and sprinkle with lemon zest. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Sun-Dried Tomato & Herb Polenta with Grilled Asparagus take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sun-Dried Tomato & Herb Polenta with Grilled Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coarse cornmeal from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato & Herb Polenta with Grilled Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sun-Dried Tomato & Herb Polenta with Grilled Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Sun-Dried Tomato & Herb Polenta with Grilled Asparagus gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
