Asparagus Polenta Bake Recipe

6 servings

This dish can be prepared a day in advance and refrigerated, increase baking time 5 to 10 minutes.

Ingredients:

6 ounces portobello mushrooms, thinly sliced

8 ounces asparagus, cut 1-inch

1-2 teaspoons olive oil

1 package prepared Italian-herb polenta

1 cup water

1 ounce sun-dried tomatoes, softened, sliced

1/4-1/2 cup shredded Parmesan cheese

Method:

Saute mushrooms and asparagus in oil in large skillet until asparagus is crisp-tender, about 5 minutes. Mash polenta with water in medium saucepan, cook over medium heat, whisking until smooth and hot, about 4 minutes. Stir in mushroom mixture and sun-dried tomatoes. Spoon into 4 ramekins or a shallow casserole or quiche dish, sprinkle with Parmesan cheese. Bake at 425 degrees until cheese is browned, about 20 minutes.

Per Serving:

Calories: 110

% of calories from fat: 18

Fat (gm): 2.2

Saturated fat (gm): 1

Cholesterol (gm): 4.2

Sodium (mg): 94

Protein (gm): 5.4

Carbohydrate (gm): 16.7

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