Polenta With Mushrooms and Asparagus |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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BHG Dinnertime Express Ingredients:
1 cup quick-cooking polenta |
1 small onion, chopped |
1 tablespoon olive oil |
3 cups fresh mushrooms, sliced (8 oz.) |
1 lb asparagus spear, trimmed and cut into 1-inch pieces (2.25 cups) |
3 garlic cloves, minced |
1/3 cup dry white wine or 1/3 cup chicken broth |
1/4 teaspoon salt |
1/3 cup chopped walnuts or 1/3 cup pecans or 1/3 cup pine nuts, toasted |
1/4 cup finely shredded parmesan cheese |
Directions:
1. Prepare polenta according to package directions. Cover and keep warm.
2. Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute.
3. To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.
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