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
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.