Grilled polenta with warm asparagus and tomato salad
Cooking asparagus this way gives you maximum flavour because it steams in its own moisture. Datterini tomatoes add a lovely sweetness and, combined with the salty olives, parmesan shavings and grilled polenta, make a delicious starter. Thick-ish asparagus is best here, as it will withstand the high temperature it is cooked at. I love grilled polenta and love asparagus, and this recipe is a wonderful way to eat them both.
This recipe is an extract from Verdura by Theo Randall (Quadrille, £28)
If you like this recipe, why not try some of our other Italian Recipes from the House & Garden archive?
Grilled polenta with warm asparagus and tomato salad
Recipe information
Yield
4
Ingredients
For the salad
For the polenta
Preparation
Step 1
To make the set polenta, heat the water in a large saucepan, add a pinch of salt and, when simmering, add the polenta in a steady stream, using a balloon whisk to stir it in; it’s important you add it gradually, so the polenta can be dispersed evenly and will therefore cook evenly. Once you have added all the polenta, turn down the heat and cook gently for 30 minutes, until the polenta is starting to come away from the edges of the pan. Pour into a straight-sided ceramic dish so the polenta is 2cm (3⁄4in) thick. Leave to cool and set firm.
Step 2
Place the asparagus spears in a hot non-stick frying pan with the water, thyme, olive oil, garlic and a pinch of salt. Put the lid on the pan and cook over a medium heat for 4 minutes, moving the pan occasionally so the asparagus cooks evenly. Add the tomatoes, olives, capers and parsley, place the lid back on and cook for a further 3 minutes. Take off the lid, remove from the heat and keep warm on the side.
Step 3
Cut the set polenta into 4 slices, each 5cm (2in) wide. Heat a griddle pan until very hot, then place the polenta slices on the griddle pan. Leave for 4 minutes, without touching them. It is important that the polenta forms a crust, which will make it easier to turn it over and also enhance the flavour. Turn over each slice carefully and cook until crispy on the other side. Place the polenta on plates and divide the warm asparagus salad between them. Cover with parmesan shavings and a drizzle of olive oil.
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