Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize. 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 tomato, sliced |
2 tablespoons olive oil |
fresh parsley |
shaved parmesan cheese |
salt and pepper |
Directions:
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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