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
11⁄2	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 21⁄2 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

1⁄2cantaloupe (about 1 pound/500 g, 9 ounces/255 g)

1⁄2pound (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.