Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan

READY IN: 55mins
Recipe by Rita1652

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

Top Review by L DJ3309

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.

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.

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