Polenta Wedges With Asparagus and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 pound(s) asparagus, trimmed (stalks peeled if tough) |
chilled cooked polenta, cut into 8 wedges |
coarse salt and ground pepper |
1 pound(s) cremini mushrooms, trimmedand sliced 1/4 inch thick |
2 tablespoon(s) heavy cream |
3/4 cup(s) low sodium chicken broth or water |
1 tablespoon(s) plus 2 teaspoons vegetable oil |
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.
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