Serving Size: 4

Featured Ingredient:GOOD OIL

• 1 litre vegetable stock
• 120g quick cook polenta
• 150g Parmesan, grated
• 50g GOOD SEED Salad Sprinkles
• 2 tsp grated nutmeg
• 4 tbsp GOOD OIL
• 200g asparagus
• 150ml double cream
• 100g Taleggio cheese, grated

Preheat Oven to 220�C/425�F/Gas Mark 8. Oil a medium sized baking tin. In a medium pan bring the vegetable stock to the boil. When boiling pour in the polenta in a steady stream and stir continuously until it has thickened (around 5 mins). Stir in 2 tbsp of the GOOD SEED, the GOOD OIL, 100g of the Parmesan and the nutmeg. Pour into the oiled baking tray and leave to set for half an hour.

Once the polenta has set, cut into 12 rectangles. Put them on a baking tray, sprinkle the remaining Paremsan on top and put in the oven for 15 mins. Put a ridged pan to heat up over a high heat on the hob. Snap the woody ends off the asparagus and lightly baste with GOOD OIL. Griddle the asparagus for a minute on each side.

Pour the cream into a pan, add the grated Taleggio and warm through until it has melted. Take the polenta rectangles out of the oven, place the asparagus on top then pour over the Taleggio cream sauce.