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Polenta wedges with asparagus and mushrooms

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoon heavy cream
  • 1 pound asparagus, trimmed (stalks peeled if tough)
  • For the polenta
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoon heavy cream
  • 1 pound asparagus, trimmed (stalks peeled if tough)
  • 1 1/3 cup quick-cooking polenta
  • 5 cup low-sodium chicken broth
  • Chef notes

    Active time: 20 minutes; total time: 25 minutes

    Preparation

    Baking Directions:

    A small amount of cream is all it takes to make these mushrooms taste luxurious.

    1

    ) Heat broiler, with rack 5 inches from heat.

    In a large skillet, heat 1 tablespoon oil over medium-high.

    Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.

    Season with salt and pepper.

    Add broth and cook until reduced by half, about 4 minutes.

    Stir in cream and cook 2 minutes.

    Remove from heat.

    2

    ) Place a rimmed baking sheet in oven to heat, 5 minutes.

    Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 ½ teaspoons oil.

    Toss asparagus with ½ teaspoon oil.

    3) Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.

    4

    ) Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through.

    Serve polenta wedges with asparagus and creamy mushrooms.

    For the polentaSoft polenta can require more liquid than the package instructions typically call for.

    Serves 4. Active time: 25 minutes; total time: 25 minutes1) In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high.

    Gradually whisk in polenta.

    Continue to whisk until polenta thickens.

    Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.

    2) Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for the next day or two.

    Per serving: 261 calories; 9.2 g fat (2.4 g sat fat); 12.8 g protein; 32 g carb; 3.2 g fiber

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