Grilled Herb Polenta With Asparagus Tomatoes And Parmesan

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Tired of your potatoes and pasta try polenta is a type of meal ground from sweetcorn, cornmeal or maize.

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Steps

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Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time.

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This ensures the polenta wont form lumps.

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Reduce the heat to a simmer , stirring frequently with a wooden spoon.

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When the polenta becomes too thick , add the remaining water a little at a time.

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Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon.

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Cool overnight.

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Once cooled , cut into shapes brush with oil and season with salt and pepper and grill on hot grill.

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Heat the balsamic vinegar , garlic and sugar in a saucepan.

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Once the sugar has dissolved , add the asparagus and cook for 3 minute.

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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.

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Garnish with fresh parsley.

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Serve with lots of fresh crusty bread.

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Ingredients

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water, dried italian herb seasoning, cornmeal, balsamic vinegar, garlic cloves, brown sugar, asparagus spear, tomatoes, olive oil, fresh parsley, parmesan cheese, salt and pepper