by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
1 cup cornmeal or instant polenta Ask a question about this ingredient
4 cups water Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
18 asparagus Ask a question about this ingredient
4 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
1 cup Parmesan in slivers Ask a question about this ingredient
Balsamic Glaze in squeeze bottle Ask a question about this ingredient
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.
Ask a question about this stepLine a shallow baking tray with plastic film, spread the polenta to about 3/4 inches thick, cover with film and allow to cool completely.
Ask a question about this stepPeel and trim the aspargus, cut them lengthwise in half.
Ask a question about this stepPre-heat the oven grill to very hot with rack in top shelf
Ask a question about this stepCut wedges or rectangles of the cold firm polenta and put on a baking tray lined with parchment paper.
Ask a question about this stepBrush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown.
Ask a question about this stepHeat 2 tablespoons of Olive Oil in a sautée pan and fry the asparagus on both sides until golden but still crispy.
Ask a question about this stepTop the grilled polenta with asparagus, add a pinch of salt, the parmesan slivers and drizle balsamic glaze on top.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
