Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan

Total Time
Prep 15 mins
Cook 40 mins

Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.

Ingredients Nutrition


  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’t 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.
Most Helpful

Wrote review Sunday, November 12, 2006, which was the following Thank You for sharing this wonderful delicious and beautiful dish Served with GaylaJ Pan-Seared Tilapia With Chile Lime Butter Pan-Seared Tilapia With Chile Lime Butter Made a tasty combo and pretty on the plate. Forgot the star rating, thought I did it guess not, but this is a 5 and better.

L DJ April 23, 2007

Subbed in green beans for the asparagus as we're not big fans. I probably would make this again, but I would definitely double the sauce the next time (or more) as it is what really gives this dish it's flavor. Otherwise I found it rather bland (and in dire need of salt!) I made polenta hearts for Valentine's day and it looked adorable.

Nikoma February 14, 2011

I had to resort to pre-made polenta when I first tried this as time was short, but even so this is a delicious dish. Makes a very welcome change from rice or pasta as a side dish. Can't wait to try it with freshly made polenta.

Jud!th May 07, 2007