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Pan-fried Polenta with Lemony Asparagus, Hummus & Basil | Living Healthy in Seattle

Pan-fried Polenta with Lemony Asparagus, Hummus & Basil

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1

Ingredients
  

  • 5 slices tubed polenta, 1/4" to 1/2" thick, patted dry with a paper towel
  • 2 teaspoons extra virgin olive oil, or enough to lightly coat pan
  • 1 cup chopped asparagus spears, 1 to 2 inch pieces
  • 1 teaspoon extra virgin olive oil, or enough to lightly coat pan
  • Crushed red pepper flakes, to taste
  • 1/4 cup hummus
  • 1 teaspoon fresh lemon juice, or to taste
  • 2 tablespoons thinly sliced basil
  • Freshly cracked black pepper, to taste
  • Pink sea salt, to taste

Instructions
 

  • Heat 2 teaspoons olive oil in a medium-large nonstick pan over medium heat. Fry the polenta 3 minutes per side, or until crispy and lightly golden brown. Partially cover with a lid to help reduce oil splatter if you wish.
  • Meanwhile heat 1 teaspoon olive oil in a medium-small nonstick pan over medium heat. Saute the asparagus for 3 minutes or until crisp-tender, stirring occasionally. When the asparagus is almost done, season with crushed red pepper flakes. Partially cover with a lid to help reduce oil splatter if you wish.
  • Place the cooked polenta rounds in a shallow bowl or on a plate, followed by the asparagus. Add the hummus then season the asparagus with lemon juice. Sprinkle the basil on top then season with salt and pepper.