Grilled Polenta With Aparagus, Parmesan And Balsamic Glaze

• 1 cup cornmeal or instant polenta
• 4 cups water
• 1 teaspoon salt
• 18 asparagus
• 4 tablespoons Extra Virgin Olive Oil
• 1 cup Parmesan in slivers
• Balsamic Glaze in squeeze bottle
• salt

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.

cornmeal, water, salt, asparagus, olive oil, parmesan in slivers, salt

Taken from food52.com/recipes/2055-grilled-polenta-with-aparagus-parmesan-and-balsamic-glaze (may not work)