Try this Polenta Wedges with Asparagus and Mushrooms recipe, or contribute your own.
Suggest a better descriptionHeat broiler, with rack as high as it will go. In a skillet, heat 1 Tbsp oil. Add mushrooms and cook until golden brown. Season with salt and pepper. Add broth and cook until reduced by half. Add cream and cook 2 more minutes. Remove from heat.
Place a baking sheet in oven to heat, 5 minutes. Pat polenta dry and brush with a little oil. Toss asparagus with a little oil and season it.
Place asparagus on one half of the hot sheet, and polenta on other half of sheet.
Broil 6 minutes, rotating sheet and tossing asparagus halfway through.
To serve, pour the mushroom sauce over polenta.
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 128 | ||
Calories from Fat: 37 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 304.7mg | 11 % | |
Potassium 1203.1mg | 32 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 10g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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