• 55minutes
  • 208calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1 tablespoon dried Italian herb seasoning

  3. 1 cup cornmeal or 1 cup polenta

  4. 1 tablespoon balsamic vinegar

  5. 2 garlic cloves , minced

  6. 1 tablespoon brown sugar

  7. 1/2 lb asparagus spear

  8. 1/2 lb tomato , sliced

  9. 2 tablespoons olive oil

  10. fresh parsley

  11. shaved parmesan cheese

  12. salt and pepper

Instructions Jump to Ingredients ↑

  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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