1/1 Photo of Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
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Units: US | Metric
- 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
- 1Bring 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.
- 2Reduce the heat to a simmer, stirring frequently with a wooden spoon.
- 3When the polenta becomes too thick, add the remaining water a little at a time.
- 4Line 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.
- 5Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
- 6To 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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Nutritional Facts for Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan
Serving Size: 1 (341 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 208.1
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 28.1 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 4.0 g
- Sugars 5.7 g
- Protein 4.4 g
The following items or measurements are not included:
dried Italian herb seasoning