Heat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (559g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 37 (29%)|
|Amt Per Serving||% DV|
|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 %|
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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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