Polenta Wedges with Asparagus and Mushrooms

By BClover

261 cal, 9.2 g fat, 12.8 protein, 32 g carb, 3.2 fiber

Ingredients

• 20 20 mins
• 25 time: 25 mins
• 4 4
• 1 1 2 tablespoon plus 2 teaspoons vegetable oil
• 1 1 1/4 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
• Coarse salt and ground pepper
• 3/4 3/4 3/4 cup low-sodium chicken broth
• 2 2 2 tablespoons heavy cream
• 8 chilled, cooked, and cut into 8 wedges
• 1 1 1 pound asparagus, trimmed (stalks peeled if tough)

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

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

Directions

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.

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 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.

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

Whole-Wheat Linguine with Mushrooms and Asparagus

directions