Polenta With Sauteed Mushrooms & Asparagus

By shauna

Ingredients

• 2 C. 1% Low-Fat Milk
• 2 C. Vegetable Broth
• 1/8 tsp. Freshly Ground Black Pepper
• 3/4 C. Instant Polenta
• 1 Tbsp. Butter
• 2 C. Sliced Mushrooms
• 2 tsp. Canola Oil
• 21/2 C. ( 2-in. ) Slices Asparagus
• 11/2 oz. Pancetta, chopped
• 2 Tbsp. Preshredded Fresh Parmesan Cheese

Preparation

Step 1

Combine first 3 ingredients in a lg. saucepan. Bring to a simmer; slowly whisk in polenta. Bring to a boil. Cover, reduce heat, & simmer 5 min, stirring occasionally. Remove from heat. Melt butter in a lg. non-stick skillet coated with cooking spray over med-high heat. Add mushrooms; saute 5 min. or till lightly browned. Add oil, asparagus & pancetta to pan; saute 4 min. or till asparagus is tender-crisp. Spoon 1 C. polenta onto each of 4 dinner plates. Top each serving with 1 C. asparagus mixture; sprinkle each with 11/2 tsp. cheese. Serve.