Grilled Herb Polenta with Asparagus Tomatoes and Parmesan
Elevate your next meal with this Grilled Herb Polenta with Asparagus, Tomatoes, and Parmesan—a stunning vegetarian dish that’s bursting with flavor and texture. Creamy polenta, infused with aromatic fresh thyme, rosemary, and Parmesan cheese, is chilled, sliced, and perfectly grilled to achieve a crispy, golden crust. Topped with tender asparagus, blistered cherry tomatoes, and a fragrant garlic sauté, this dish is as vibrant as it is satisfying. Finished with a sprinkle of freshly grated Parmesan and parsley, it offers a harmonious medley of smoky, savory, and herbaceous notes. Ideal as a light main course or an impressive side dish, this recipe combines rustic Italian comfort with a touch of elegance, making it perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1 cup (dry) polenta
- 3 cups water
- 1 cup milk
- 2 tablespoons butter
- 1 cup Parmesan cheese (grated)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 2 tablespoons olive oil
- 1 pound asparagus (trimmed, cut into 2-inch pieces)
- 2 cups cherry tomatoes
- 2 cloves garlic (minced)
- 1 teaspoon (plus more to taste) salt
- 0.5 teaspoon (plus more to taste) black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a medium saucepan, bring water and milk to a boil. Reduce the heat to low and whisk in the dry polenta slowly to prevent clumping.
Stir the polenta constantly for about 5 minutes, then cover and cook on low heat, stirring occasionally, for 25 minutes or until the mixture thickens and the grains are tender.
Add butter, grated Parmesan, thyme, rosemary, and 1 teaspoon of salt to the polenta. Mix well.
Grease a 9x9-inch baking dish with a little olive oil and pour the polenta mixture in. Smooth the surface with a spatula. Let it cool to room temperature, then transfer it to the refrigerator to set for at least 1 hour or until firm.
Once the polenta is firm, remove it from the refrigerator and cut it into rectangles or triangles for grilling.
Preheat a grill pan or outdoor grill over medium-high heat. Brush the polenta pieces with 1 tablespoon of olive oil on both sides and grill for 3-4 minutes per side, until crispy and grill marks appear. Set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the asparagus and cook for 3-4 minutes, stirring occasionally.
Add the cherry tomatoes, minced garlic, 1/2 teaspoon of black pepper, and a pinch of salt. Cook for another 5-6 minutes, until the tomatoes are blistered and slightly softened. Remove from heat.
To serve, layer the grilled polenta on a serving plate, top with the asparagus-tomato mixture, and sprinkle additional Parmesan cheese and fresh parsley as a garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 7010 mg | 305% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.8 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 3229 mg | 248% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2396 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
