|10 min||50 min||1 h||4|
|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)|
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!
is a great source of fiber and vitamins A, C and E