Servings: 24

Weight Watcher Smart Points: 2

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 bunch asparagus
  • ¼ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • lemon zest, for garnish
  • 2 ½ cups milk
  • ¼ cup panko breadcrumbs
  • ¼ cup freshly grated parmesan cheese
  • 1 cup coarse polenta (not instant or quick cooking)
  • 1 ½ cups ricotta cheese
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 2 cups water


  1. To make the polenta - add the milk, water and salt to a medium saucepan
  2. Set the pan over medium-high heat and bring to a low simmer
  3. Slowly pour in the polenta in an even stream, whisking constantly the entire time
  4. Turn the heat down to low and partially cover with a lid
  5. Cook for about 20 to 25 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan)
  6. Remove from the heat and add in the butter and parmesan
  7. Whisk until combined.Carefully transfer the polenta to a rimmed baking sheet that has been lightly sprayed with nonstick cooking spray
  8. Spread using a spatula to about ½ inch in thickness (you don’t need the edges/shape to be perfect since you’ll cut the polenta later)
  9. Let cool for about 5 minutes then transfer the pan to the refrigerator and let chill for about 45 minutes to 1 hour
  10. To bake - preheat the oven to 400 degrees
  11. Line a baking sheet with parchment paper
  12. Once the polenta is completely cool and well chilled, use a cookie cutter (or a knife) to cut out the polenta into your desired shape getting as many pieces as you can (I used a round 2 ½ inch cutter)
  13. Place the polenta rounds on the prepared baking sheet
  14. Brush the top of each round lightly with the melted butter
  15. Combine the parmesan and panko in a small bowl and then top each round with some of the mixture, lightly pressing it into the top of the polenta
  16. Bake for about 25 minutes, until the topping is golden brown and the rounds are slightly crispy on the outside
  17. Remove from the oven and let cool for about 10 minutes.Meanwhile, to make the topping - add the ricotta, salt, garlic powder and parsley to a small bowl
  18. Mix until combined
  19. Lay the asparagus spears on a cutting board and use a vegetable peeler to shave off thin ribbons (I find it easiest to hold the tough end of the asparagus that you normally cut off)
  20. Set aside.To assemble - top each polenta round with a good dollop of the ricotta mixture (I like to kind of spread it out a bit on the round) and then a heaping of the shaved asparagus
  21. Garnish with lemon zest if desired.

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