Asparagus Polenta With Red Pepper Pesto - cooking recipe

Ingredients

2 None red peppers, cut into chunks
30 g almonds
1 clove garlic, finely chopped
50 ml oil
200 g parmesan cheese, grated
800 g green asparagus, woody ends removed
500 ml semi-skimmed milk
600 ml vegetable stock
1 tbsp butter
250 g polenta
150 g olives, pitted and halved

Preparation

For the red pepper pesto, char the peppers under the broiler or over an open flame until blistered. Let cool slightly then remove skin. Puree in a food processor with the garlic, almonds, oil and 1 cup parmesan. Season then set aside.
Cook the asparagus in boiling salted water for 5 mins then drain. Meanwhile, bring the milk, stock and butter to a boil then slowly whisk in the polenta and 1/2 cup parmesan. Simmer for 10 mins then remove from the heat and set aside for 10 mins. Stir in the olives and season.
Grease an 8 x 11 inch baking dish. Transfer 1/2 the polenta to the prepared dish. Spread 1/2 the asparagus on top and repeat with the remaining polenta and asparagus. Sprinkle the remaining Parmesan on top and bake for 15-20 mins. Serve with the red pepper pesto.