Recipe by Rita~
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
Top Review by L DJ
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.
- 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 tomatoes, sliced
- 2 tablespoons olive oil
- fresh parsley
- shaved parmesan cheese
- salt and pepper
Directions See How It's Made
- 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.
- Reduce the heat to a simmer, stirring frequently with a wooden spoon.
- When the polenta becomes too thick, add the remaining water a little at a time.
- 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.
- Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
- 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.