Polenta with Mushrooms & Roasted Asparagus

16 60 264
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 4
Polenta with Mushrooms & Roasted Asparagus
Health Rating

Ingredients


1 bunch, trimmed Asparagus (cut into pieces, for asparagus)
1 tbsp Olive oil (for asparagus)
1 pinch Herbamare original (for asparagus)
1 dash Garlic powder (for asparagus)
1/8 tsp Onion powder (for asparagus)
1 package (227g) Cremini (Italian) mushroom (or white, for mushrooms)
1 tbsp Extra virgin olive oil (for mushrooms)
1 1/2 cup Water (for polenta)
1 1/2 cup Vegetable stock/broth (for polenta)
1 tbsp Extra virgin olive oil (for polenta)
1 tsp Salt (for polenta)
1 cup Cornmeal (yellow) (for polenta)
1/4 cup Vegetable stock/broth (for mushrooms)
2 tbsp White wine (for mushrooms)
1 pinch Herbamare original (for mushrooms)
1/4 tsp Parsley, dried (for mushrooms)

Instructions


1. Preheat oven to 375º and spray baking pan with cooking spray or line with parchment paper.
2. Trim asparagus into bite-size pieces and toss with olive oil and seasonings and add to the baking tray.
3. Bake in the oven at for 35-40 (or until roasted), tossing occasionally.
4. While asparagus is baking, heat oil in a skillet. Saute sliced mushrooms on med heat until they become soft and slightly browned.
5. Add veggie broth, wine and seasonings and bring to a simmer until sauce reduces.

To Make Polenta:
1. Add broth/water, olive oil and salt to a saucepan and bring to boil. Slowly add cornmeal in steam into pan, while continually whisking. Continue to whisk (or stir) for a few minutes until polenta is thick and creamy.
2. You can spoon from the pan into the serving dish when ready, or spoon into a greased pan. If using a pan, the polenta will firm up and you can cut into squares and reheat when ready.
3. Place polenta on serving dish. Add roasted asparagus on top of polenta. Top off with mushroom sauce. Garnish with micro-greens or herbs.
Serve and enjoy!

Nutrition Facts

Per Portion

Calories 264
Calories from fat 104
Calories from saturated fat 23.9
Total Fat 11.6 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 12.4 g
Cholesterol 0
Sodium 1024 mg
Potassium 577 mg
Total Carbohydrate 32 g
Dietary Fiber 6.0 g
Sugars 3.8 g
Protein 6.4 g

Dietary servings

Per Portion


Grain 1.5
Vegetables 3.1

Energy sources


Pygal2%384.698724870694590.8988226504496349%453.9503080722399171.6644156548649739%308.6353684448131185.4976062746950710%357.6149258804580394.2047250399957149%39%10%AlcoholCarbohydratesFatProtein

Notes:

Nutritional Highlights:

Asparagus
is a great source of fiber and vitamins A, C and E

 

Recipe from:
Main
Side