1) Preheat the oven to 40

2) Wrap 6 thick asparagus spears with two slices of raw bacon.

3) Place on a small baking sheet and spritz the bundle with nonstick cooking spray, just to coat the asparagus lightly.

4) Sprinkle with salt and pepper.Roast for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.Make the cheddar polenta while the asparagus is roasting: Bring chicken broth to a boil in a small saucepan.Stir in polenta.Lower the heat and cook slowly for 5 minutes, stirring occasionally until the mixture has thickened.Stir in the cheese. I used extra sharp cheddar, but any kind would work.

5) Add a dash of salt and pepper, or more to taste.Scoop the polenta in a dish and top with the bacon wrapped asparagus.