Pasta, Noodles and Rice Recipes - Grilled Polento with Asparagus and Parmesan Recipe

Ingredients

Serve 4

• 600 ml/1 pint water

• 150 g/5 oz quick-cooking polenta flour

• 50 g/2 oz butter

• 500 g/1 lb asparagus, trimmed

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• salt and pepper

• 125 g/4 oz Parmesan cheese, shaved, to garnish

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Method:

1. Heat the measured water to a gentle simmer, pour in the polenta flour and beat well for 1-2 minutes until it is a smooth paste.

2. Turn the heat down and continue to cook the polenta for 6-8 minutes until it thickens, stirring constantly so that it does not catch on the bottom of the pan or form a skin on the top.

3. When it is thick and cooked add the butter, season with salt and pepper, and mix well. Turn the polenta on to a chopping board, roll out to 1.5 cm/3/4 inch thick and leave to set for 5 minutes.

4. Heat a griddle pan until it is hot or preheat a grill to full heat. Cut the polenta into wedges, and cook on each side for 5 minutes.

5. If you are using a griddle it will be easier to get a good color, but this does not affect the taste.

6. Griddle or grill the asparagus for 4-5 minutes on a high heat, turning it as it colors.

7. Arrange the polenta on a warmed serving dish and place the asparagus on top. Drizzle with the olive oil and balsamic vinegar, shave the Parmesan on top, and serve.