Cook the Book: Polenta Steaks with Asparagus Pesto Cherry Tomatoes and Burrata

Ingredients

• For the polenta:
• 2 tablespoons unsalted butter, plus extra for the baking dish
• 2 cups polenta or coarsely ground yellow cornmeal
• 1 quart water or chicken stock
• 1 quart milk
• 1 tablespoon salt
• Olive oil
• For the pesto:
• 1 1/2 pounds fresh asparagus, trimmed
• 1 cup fresh mint leaves
• 2 cloves garlic
• Juice of 1 lemon
• 1/3 cup pine nuts, toasted
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan cheese
• For the topping:
• 1 pint cherry or grape tomatoes, halved
• 1/2 pound burrata or mozzarella cheese, coarsely torn
• 1 tablespoon olive oil
• 1 teaspoon salt

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