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


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 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 (or vegan margarine, for mushrooms)
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)



  • Toss asparagus with olive oil and seasonings. Spray baking pan with cooking spray and add asparagus.Bake in oven at 375 for 35-40 (or until roasted), tossing occasionally.

Mushroom sauce

  • Heat oil or margarine in skillet. Saute sliced mushrooms on med heat until the become soft and slightly browned. Add veggie broth, wine and seasonings and bring to a simmer.
  • Simmer until sauce reduces a little.



1. Add broth/water, olive oil and salt to a saucepan and bring to boil. Slowly add cornmeal in a 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 pan into serving dish when ready, or spoon into a greased pan. If using pan, the polenta will firm up and you can cut into squares and re-heat 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




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


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