You Need
3 cups water
1 cup polenta
15ml balsamic vinegar
10ml brown sugar
250g asparagus spears
200g rosa tomatoes
15ml olive oil
shaved parmesan
salt and pepper to taste

You Do
Bring 2 of the cups of water to the boil and slowly add the polenta, whisking all the time. This ensures the polenta won’t form lumps.
Reduce the heat to a simmer, stirring frequently with a wooden spoon.
When the polenta becomes too thick, add the remaining water a little at a time.

Line a tray with cling film and spread the polenta about 1.5cm thick using the back of a spoon. Once cooled, cut into shapes and grill on a piping hot grill pan or under the grill.

Heat the balsamic vinegar and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 1 minute. Then add the tomatoes and cook for a further 2 minutes. Season with salt and freshly ground black pepper.

To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Serve with lots of fresh crusty bread.

Note: Parmesan is quite high in fat, so use sparingly.

Per Portion
Energy: 476kJ
Protein: 3.5g
Total fat: 3.4g
Saturated fat: 0.5g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 0.5g
Cholesterol: 0mg
Carbohydrate: 15.1g
Fibre: 4.6g