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| Polenta |
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| Asparagus and Zucchini Cream Sauce |
I made Polenta with a lovely summer vegetable cream sauce. The Polenta was made and prepared with cornmeal and water cooked till set.. Then placed in a cookie sheet to cool. this cooling process makes a patty like texture for us to work with about 15 min cut into desired size. You may fry it up like i did above, or just leave it, either way is perfection. Now you ready for the sauce cut asparagus and zucchini to your liking and sauté in some olive oil till tender.. then take a can of evaporated milk and a can of Cambell's Cream of Mushrooms soup and add it to your saucepan. Ad Rosemary and thyme, Italian seasoning, Pepper and garlic salt.. let simmer till thickened.. Pour on polenta and ENJOY!
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