Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan
photo by PaulaG
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
-
Garnish
- fresh parsley
- shaved parmesan cheese
- salt and pepper
directions
- 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.
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Reviews
-
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.
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey