Directions:
- 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.
- 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.
- Carefully place asparagus on one half of hot sheet and season with salt and peppper; place polenta on other half of sheet.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.94 Kcal (494 kJ) | ||
| Calories from fat | 59.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 10% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 26.55mg | 1% | |
| Potassium | 779mg | 17% | |
| Total Carbs | 9.75g | 3% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 7.85g | 16% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 164.4mg | 913% | |
| Calcium | 114.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 41.73 Kcal (175 kJ) | ||
| Calories from fat | 21.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 10% | |
|---|---|---|---|
| Cholesterol | 3.64mg | 3% | |
| Sodium | 9.39mg | 1% | |
| Potassium | 275.6mg | 17% | |
| Total Carbs | 3.45g | 3% | |
| Sugars | 0.8g | 9% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 2.78g | 16% | |
| Vitamin C | 2.4mg | 11% | |
| Iron | 58.2mg | 913% | |
| Calcium | 40.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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