There are two types of people.

Polenta fiends and polenta haters.

I cannot get enough of the stuff, but there are a couple people in my life who turn their noses up at such “mush.” (You know who you are…)

So, how can one turn a polenta skeptic into a groupie? You might think that such a feat is truly a lost cause. But there is hope.

Throw some cheese on it! Really.

Perfectly cooked crisp-tender asparagus, a bright tomato sauce, rich browned butter fried eggs and fresh basil helps too.

Clearly I couldn’t fit all that fabulousness into the recipe title, a little excessive, don’t you think? Though you get the point (I hope).

And the corn grits polenta I use from Bob’s Red Mill can be cooked up in just about 5 minutes! Which makes this dish even more awesome.

Now before you guys start yelling at me for not making traditional polenta, the kind that takes a loonnggg time to cook with lots and lots of stirring, I just have to say that sometimes dinner needs to be quick and easy. Emphasis on the “quick.”

If you’re the patient sort, go for the longer cooking time and stir away to your heart’s content!

I admire your polenta-loving diligence.

P.S. If this recipe does not convert a polenta doubter into a believer, all hope is in fact, lost. Just kidding! (Not really.)