Polenta Wedges With Asparagus and Mushrooms Recipe

Directions:

1. Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium high. Add mushrooms and cook, stirring occasionally, until golden 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.
2. Place a rimmed baking dish in oven to heat, 5 minutes. Pat poenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
3. Carefully place asparagus on one half of hot sheet and season with salt and peppper; place polenta on other half of sheet.
4. Broil until polenta is golden brown and asparagus is crisp tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.