Grilled Polenta With Aparagus, Parmesan And Balsamic Glaze – a delicious recipe with cornmeal, water, salt, asparagus, Olive Oil, Parmesan in slivers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 sautee 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.
382
kcal
Calories
23
g
Fat
30
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup cornmeal or instant polenta, 4 cups water, 1 teaspoon salt, 18 asparagus, and more.
Yes, Grilled Polenta With Aparagus, Parmesan And Balsamic Glaze falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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