Grilled polenta with ham & asperagus

These cheesy grilled polenta slices taste great with a bit of pesto and ham.

I've made 16 blocks of polenta in one baking tin, 4 times this recipe.

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  • 1.5P32 grams of parmasan cheese
  • 2.5P73 grams of smoked ham
  • 3.75C44 grams of polenta (cornmeal)
  • 0.25C125 grams of asperagus
  • 2F4 grams of pesto
  • 2F4 grams of butter
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How to cook

  • Add a half a stock cube to 225ml boiling water.
  • Add the polenta bit by bit and stir well.
  • Add the butter and make sure it's dissolved completely.
  • Take the pan of the stove in mix in the cheese, some salt & pepper and (fresh) basil.
  • Add a waxpaper sheet to a baking tin and pour the mixture into it.
  • Let it set for an hour.
  • In the mean time clean the asperagus (cut off the bottoms) and grill them in the oven for about 20 minutes.
  • Cut the polenta in slices and grill them for a couple of minutes.
  • Serve the slices with pesto and ham next to the asperagus.
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  • Use a small baking tin when you're making just one portion. Use a large one when you're making 16 blocks.
  • It tastes good both cold and warm, so have it cold for lunch the next day.