Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan

Ingredients

• 3 cups water
• 1 tablespoon dried Italian herb seasoning
• 1 cup cornmeal or 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

Garnish

• fresh parsley
• shaved parmesan cheese
• salt and pepper

Directions

1. 1

   Bring 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.

2. 2

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

3. 3

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

4. 4

   Line 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.

5. 5

   Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.

6. 6

   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. Garnish with fresh parsley. Serve with lots of fresh crusty bread.