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Polenta with grilled vegetables

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Ingredients

  • 20 1/2 cup low-sodium chicken broth
  • 1 1/2 cup milk
  • 2 teaspoon kosher salt
  • 1 teaspoon 13 ounce package of instant polenta
  • 1 pint cherry tomatoes, sliced
  • 1 pound asparagus, grilled whole
  • 8 ounce parmigianno reggiano, shaved fresh herbs if desired

Preparation

Baking Directions:

Combine chicken broth, milk and salt in a large heavy sauce pan and place over medium high heat bring liquid to a simmer.

Gradually sprinkle polenta over it in a slow thin stream whisking constantly in the same direction until grains incorporated and lumps remain.

Reduce heat to low and cook, stirring with with a wooden spoon for 5-6 minutes.

Presentation: Spread polenta over large cutting board.

On one side put large shards of Parmesan cheese and fresh herbs and some sliced cherry tomatoes and the other side grilled asparagus.

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