Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan

czwartek, 13 lutego 2014

Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan

Time: 55 mins


  • 3 cups water
  • 1 tablespoon dried Italian herb seasoning
  • 1 cup cornmeal or 1 cup polenta
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1/2 lb asparagus spear
  • 1/2 lb tomato, sliced
  • 2 tablespoons olive oil


  • 1 Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won\u2019t form lumps.
  • 2 Reduce the heat to a simmer, stirring frequently with a wooden spoon.
  • 3 When the polenta becomes too thick, add the remaining water a little at a time.
  • 4 Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
  • 5 Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
  • 6 To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.

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