Griddled polenta with new season asparagus, parmesan shavings and wild rocket

Bring the water or chicken stock up to a boil in a large saucepan and add the salt. Add the polenta and reduce the heat to a very gentle simmer. Constantly stir the polenta until it thickens and absorbs all the stock. Remove from the heat and pour into a baking tray lined with lightly oiled cling film. Spread the polenta evenly using a spatula or palette knife. Allow to cool and set.

When ready to grill, invert the polenta onto a clean chopping board and slice your desired shape with a sharp knife. Brush the polenta with olive oil and grill on a very hot griddle pan on both sides until golden and lined.

Drizzles of extra virgin olive oil

Drizzle the asparagus spears with olive oil, season with salt, pepper and African Heat and griddle in a hot pan until slightly charred and just cooked.

To serve, top the polenta with the griddled asparagus, wild rocket and some parmesan shavings. Drizzle with some extra virgin olive oil and finish off with a good grinding of African Heat. Serves 6.

4 Griddled polenta with new season asparagus, parmesan shavings, wild rocket & NoMU African Heat:

Ingredients

• 350 g quick cook polenta
• 1.75 litres water or good
• quality chicken stock
• 1 tsp NoMU Sea Salt
• 
  
• 30 asparagus spears
• 100 g wild rocket
• 120 g parmesan shavings
• Good grindings of NoMU Spicy Chilli Grinder