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Author Notes: Polenta is so versatile that it can literally take any type of topping. For this recipe I chose to top the grilled polenta with asparagus and Parmesan topped with some Balsamic Glaze. - Maria Teresa Jorge
- 1 cup cornmeal or instant polenta
- 4 cups water
- 1 teaspoon salt
- 18 asparagus
- 4 tablespoons Extra Virgin Olive Oil
- 1 cup Parmesan in slivers
- Balsamic Glaze in squeeze bottle
- In a heavy pan bring water and salt to a boil. Pour the cornmeal in a steady stream and whisk. Lower heat to low and cook the polenta so that it barely boils, whisking constantly. When it starts to thicken, use a wooden spoon and continue cooking for 45 minutes, stirring every 5 minutes until the polenta creates a crust in the pan and pulls away from the sides. If using pre-cooked polenta follow the instructions in the package.
- Line a shallow baking tray with plastic film, spread the polenta to about 3/4 inches thick, cover with film and allow to cool completely.
- Peel and trim the aspargus, cut them lengthwise in half.
- Pre-heat the oven grill to very hot with rack in top shelf
- Cut wedges or rectangles of the cold firm polenta and put on a baking tray lined with parchment paper.
- Brush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown.
- Heat 2 tablespoons of Olive Oil in a sautée pan and fry the asparagus on both sides until golden but still crispy.
- Top the grilled polenta with asparagus, add a pinch of salt, the parmesan slivers and drizle balsamic glaze on top.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Home Alone Dinner
- This recipe was entered in the contest for Your Best Polenta Recipe