Polenta with Sauteed Mushrooms and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Smoked ham adds a lot of flavor. Start sautéing the mushrooms and asparagus once the polenta begins cooking. Ingredients:
2 cups 1% low-fat milk |
2 cups vegetable broth |
1/8 teaspoon black pepper |
3/4 cup instant polenta |
1 tablespoon butter |
cooking spray |
2 cups sliced mushrooms |
2 teaspoons vegetable oil |
2 1/2 cups (2-inch) sliced asparagus |
1 cup chopped smoked ham |
2 tablespoons grated parmesan cheese |
Directions:
1. Combine first 3 ingredients in a large saucepan. Bring to a simmer; slowly whisk in polenta. Bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat.
2. Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes or until lightly browned. Add oil, asparagus, and ham to pan; sauté 4 minutes or until the asparagus is crisp-tender.
3. Serve polenta topped with asparagus mixture; sprinkle with cheese.
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