Grilled Herb Polenta With Asparagus, Tomatoes And Parmesan

• 3 cups water
• 1 tablespoon dried Italian herb seasoning
• 1 cup cornmeal or 1 cup polenta
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1/2 lb asparagus spear
• 1/2 lb tomatoes, sliced
• 2 tablespoons olive oil
• Garnish
• fresh parsley
• shaved parmesan cheese
• salt and pepper

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. Reduce the heat to a simmer, stirring frequently with a wooden spoon.
3. When the polenta becomes too thick, add the remaining water a little at a time.
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. Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
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.

water, cornmeal, balsamic vinegar, garlic, brown sugar, spear, tomatoes, olive oil, parsley, parmesan cheese, salt

Taken from www.food.com/recipe/grilled-herb-polenta-with-asparagus-tomatoes-and-parmesan-179672 (may not work)