Polenta Jerusalem-style

For the Polenta
● 480ml milk
● 295ml double cream
● 200g instant polenta
● 1 tbsp unsalted butter
● 1 tbsp shaved Parmesan cheese

For the Asparagus
● 6 thin asparagus stalks, trimmed and cut into 3-inch pieces
● 2 tbsp olive oil
● Juice of 1 lemon
● Coarse salt and freshly ground pepper

To serve
● 2 tbsp shaved Parmesan cheese
● Truffle oil, for drizzling

Method

● First make the mushroom ragout: heat butter in a small heavy-bottomed frying pan.

● Add mushrooms and cook, stirring occasionally, until cooked, 25 to 30 minutes. Season well with salt and pepper.

● Meanwhile, make the polenta: bring milk and cream to a boil in a large saucepan over medium high-heat.

● Reduce heat to low and whisk in polenta; cook, whisking constantly, until thickened, 5 to 7 minutes. If mixture seems too thick, thin out with a little more milk or water. Whisk in butter and Parmesan cheese. Season with salt; cover and set aside.

● Prepare the asparagus by bringing a pot of water to a boil. Generously salt water and return to boil. Meanwhile, put some ice and cold water in a large bowl to make an ice-water bath. Cook the asparagus in boiling water until tender-crisp, 1 to 2 minutes.

● Drain and immediately transfer to the ice-water bath.

● Drain and transfer to a medium bowl. Drizzle with olive oil and lemon juice; season with salt and pepper.

● To serve, place 2 to 3 tablespoons of polenta in each of four 1-cup jars with lids. Add a tablespoon of mushroom ragout to each jar. Top with 3 to 4 asparagus pieces and 2 to 3 Parmesan shavings. Drizzle each jar with truffle oil; cover jars and serve.