Grilled Polenta with Aparagus, Parmesan and Balsamic Glaze

By Maria Teresa Jorge
December 3, 2009
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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

Serves: 6

  • 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
  • salt
  1. 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.
  2. 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.
  3. Peel and trim the aspargus, cut them lengthwise in half.
  4. Pre-heat the oven grill to very hot with rack in top shelf
  5. Cut wedges or rectangles of the cold firm polenta and put on a baking tray lined with parchment paper.
  6. Brush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown.
  7. Heat 2 tablespoons of Olive Oil in a sautée pan and fry the asparagus on both sides until golden but still crispy.
  8. Top the grilled polenta with asparagus, add a pinch of salt, the parmesan slivers and drizle balsamic glaze on top.

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