Grilled Asparagus & Goat Cheese Polenta Cakes
Monday, June 11, 2012I'M BACK!
Hopefully you guys didn't miss me too much and you were as entertained with Mr. KMW's post as I was. I had no idea that he had this up his sleeve, and when I happened to see it pop into my newsfeed I was happily surprised.
I was away on business last week, and spent my days at the LA Convention center in Video Game insanity at E3 (a video game conference).
After an exhausting week, I took the train out to the burbs where my brother and sister-in-law live and spent the weekend getting some fun in with my nephews. They're pretty awesome kids.
Monkey in the Middle was involved.
Along with some pool side lounging.
Now onto the food!
As I'm getting back into the groove, I'm starting off with a simple recipe. With Asparagus in season I thought it would be perfect timing for these Grilled Asparagus & Goat Cheese Polenta Cakes. I love grilling up some polenta and topping them with whatever is in season or whatever I happen to have in my fridge or pantry. They make for a a great appetizer, side or if you get some protein in there they can work as the main course.
Ingredients
1 tube of polenta, sliced
1 bunch of asparagus
olive oil
salt
pepper
1/2 cup grated goat cheese gouda
balsamic vinegar
Directions
Heat grill to medium high heat.
Brush polenta cakes and asparagus with olive oil. Season asparagus with salt and pepper. Once grill is heated, place polenta and asparagus on grill. Heat for about 8 to 10 minutes on each side.
Remove from grill and cut asparagus into bite size pieces. Place a few pieces of asparagus on each polenta cake, sprinkle with goat cheese gouda and then drizzle cakes with balsamic vinegar.
Enjoy!
Reader Comments (1)
I agree that your nephews (my grandsons!) are pretty awesome kids---pretty handsome too!!