Grilled Corn, Asparagus and Tomato with Fried Polenta Salad!!!!!

Votes: 1
Rating: 4
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Prep Time15minutes
Cook Time20minutes
Passive Time
Nutrition Facts
Grilled Corn, Asparagus and Tomato with Fried Polenta Salad!!!!!
Amount Per Serving
Calories 425 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 4g 20%
Polyunsaturated Fat 17g
Monounsaturated Fat 12g
Sodium 559mg 23%
Potassium 210mg 6%
Total Carbohydrates 24g 8%
Dietary Fiber 8g 32%
Sugars 8g
Protein 7g 14%
Vitamin A 51%
Vitamin C 32%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

OK, this came to me last night when I could not sleep. I was going over the ingredients I had in my refrigerator and decided to put them together into a salad. The result? DELIGHTFUL!

Please feel free to comment below and let me know what you think!


Savory White Corn


  • 4 cobs corn removed from cob
  • 2 Tbl. avocado oil
  • 8 Tbl. Teriyaki Sauce


  1. Cut corn off cob and place into large plastic bag or bowl.
  2. Pour in Avocado Oil and Teriyaki Sauce and Mix until blended. Cook in saute pan on stove top or on a grill pan on cook top. Alternatively, you can keep corn on cop, season and cook whole on grill for 15 minutes, or until tender.

Crunchy-Good Asparagus


  • 2 lbs. fresh asparagus tops and upper part only
  • 1/2 Tbl. avocado oil
  • 1 Tbl. maple syrup
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper


  1. In a plastic bag or large bowl, combine asparagus tops, avocado oil, maple syrup, and seasonings. Mix until blended. Cook in saute pan on stove top or on grill pan or on cook top for 15 minutes or until tender.

Super Seasoned Polenta


  • 10 oz basil polenta
  • 3/4 cup oil for frying
  • 1 Tbl. nutritional yeast
  • 1 Tbl. raw cashews chopped


  1. Slice Polenta tube into 1/2" slices and then cut in quarters.
  2. Heat oil and drop polenta into oil and cook 5 minutes.
  3. Drain on paper towels and season with nutritional yeast and cashews

Fresh Greens & Tomato


  • 2 1/2 cups romaine lettuce chopped
  • 1 large heirloom tomato chopped


  1. Place chopped romaine on plates and top with asparagus, polenta and chopped Heirloom tomatoes.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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