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Diabetic Recipes (Home) |
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Asparagus Polenta Bake Recipe |
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Asparagus Polenta Bake Recipe6 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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