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GRILLED SHRIMP AND ASPARAGUS ON POLENTA
Makes appetizers for 8, main dish for 4
1 pound (500 g) precooked polenta, thinly sliced*
2 tablespoons (25 ml) extra virgin olive oil, plus extra for brushing
12 ounces (325 g) asparagus, approximately one bunch, tough ends
removed and sliced into 1-inch (2.5 cm) pieces
1
1
⁄2 tablespoon (25 ml) basil chiffonade plus extra leaves for garnish
1 teaspoon (5 ml) lemon zest
1 teaspoon (5 ml) kosher salt
1 pinch crushed red pepper
1 pound (500 g) shrimp, peeled and deveined
3 ounces (84 g) chèvre
3 ounces (84 g) Italian fontina cheese, sliced
Assemble raclette, grill side up. Turn to high and preheat for 10 minutes.
Brush both sides of polenta with olive oil. Place polenta on grill and cook
for about 8 minutes per side until the polenta is crisp. Remove from grill
and set aside.
In a mixing bowl toss asparagus with a tablespoon (15 ml) of olive oil,
1
⁄2 tablespoon (7 ml) of basil,
1
⁄2 teaspoon (2 ml) of lemon zest, and
1
⁄4 teaspoon (1 ml) of salt. Toss asparagus on grill and cook for about
10–15 minutes until nicely browned. Remove from grill and set aside.
In the same mixing bowl, toss shrimp with tablespoon (15 ml) of olive oil,
tablespoon of basil,
1
⁄2
teaspoon (2 ml) of lemon zest,
1
⁄4
teaspoon (1 ml) of
salt, and pinch of crushed red pepper flakes. Place shrimp on grill so that
each piece is lying flat. Cook the shrimp about 2
1
⁄2 minutes per side.
Remove and set aside.
Place a grilled slice of polenta in a raclette dish. Top with 2 shrimp that are
sliced in half and then some pieces of asparagus. Top with either some
small pieces of chèvre or a slice of fontina or a combination of the two.
Place dish under grill for about 4 minutes until the cheese is bubbly, brown,
and crispy. Turn the polenta out onto plate with individual spatula, garnish
with additional basil and enjoy.
* You may substitute sliced bread for polenta.
Variation: Another great cheese to substitute or add to this combination is
Parmigiano-Reggiano.
GRILLED MELON WITH
SMOKED MOZZARELLA AND PROSCIUTTO
Serves 4 for tapas
1
⁄2 cantaloupe (about 1 pound/500 g, 9 ounces/255 g)
1
⁄2 pound (250 g) smoked mozzarella, thinly sliced
16 slices prosciutto
Assemble raclette, grill side up. Turn to medium and preheat for
10 minutes.
Remove rind from melon half. Slice in half and then into thin slices.
You should have at least 20–24 slices.
Grill both the melon slices and the prosciutto 1 minute per side.
Place a melon slice that is wrapped in prosciutto in raclette dish.
Top with a slice or two of the smoked mozzarella. Place under grill for
about 6 minutes, or until the cheese melts and bubbles. Turn out onto plate
with individual spatula and enjoy.
GRILLED SMOKED CHORIZO
Plan on having about
1
⁄4 pound (125 g) per person.
Slice chorizo into rounds and grill 3–4 minutes per side on preheated
raclette medium-high.
Use 4-inch (10 cm) wooden skewers to remove and enjoy.
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