In pot bring milk and 5 cups broth to boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low and simmer until cooked, about 25 minutes. Spoon into square dish and refridgerate.
Heat broiler with rack 5 inches from heat. In skillet, heat 1 T oil over medium heat. Add mushrooms and cook until 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 with paper towl and lightly brush sides with oil. Toss aspapragus with oil.
Carefully place asparagus on one half of hot sheet and season with salt and pepper. Please polenta on other half.
Broil until polenta is golden brown, about 6 minutes. Roate sheet and toss asparagus halfway through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2840g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7681 (95%)|
|Amt Per Serving||% DV|
|Total Fat 853.5g||1138 %|
|Saturated Fat 525.2g||2626 %|
|Monounsaturated Fat 249.9g|
|Polyunsanturated Fat 34.4g|
|Cholesterol 3120.4mg||960 %|
|Sodium 1359.8mg||47 %|
|Potassium 2682mg||71 %|
|Total Carbohydrate 82.8g||24 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 79.3g|
|Protein 61g||87 %|
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: 8075
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.