Sausage and Asparagus Saute over Polenta

This is a recipe for 1, so if you are feeding more, multiply as needed.

Ingredients

1/2 Tb extra-virgin olive oil
1 precooked sausage, fully cooked and sliced on the diagonal
1 small onion, sliced
1/2 bunch of asparagus. trimmed and cut into 1-inch pieces
1/4 tsp herbes de provence
1 tsp fresh lemon juice
freshly ground black pepper
1/4 cup yellow cornmeal
2 Tb crunbled goat cheese
1 Tb whipped cream

Method

• Heat oil in a skillet, brown the sausage, and transfer to a plate. Cook onion until softened, then add asparagus, herbes de provence and 1/3 cup of water. Cover and steam until asparagus is tender. Add sausage, lemon juice, pepper and toss. Remove from heat.
• In a small saucepan, bring 1 cup salted water to a boil, slowly add the cornmeal. Reduce heat and cook stirring frequently until thickened. Add cheese, cream and some fresh pepper. Serve sausage and asparagus over polenta.