Roasted Asparagus on Parmesan Polenta |
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Prep Time: 8 Minutes Cook Time: 13 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
2 pounds asparagus spears |
1 small red onion, cut into wedges |
1 (8-ounce) package whole mushrooms, halved |
1 1/2 tablespoons olive oil |
1/2 teaspoon salt, divided |
4 cups water, divided |
1 cup yellow cornmeal |
3/4 cup preshredded fresh parmesan cheese |
1/4 cup minced fresh chives |
2 tablespoons fresh lemon juice (about 1 lemon) |
Directions:
1. Preheat oven to 500°.
2. Snap off tough ends of asparagus; cut spears into thirds.
3. Combine asparagus, onion, and mushrooms on a foil-lined baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt; toss gently. Bake at 500° for 8 minutes or until roasted.
4. Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil.
5. Stir cornmeal into remaining cup of water. Add cornmeal mixture to boiling water, stirring constantly. Cook 4 to 5 minutes or until thickened, stirring occasionally. Stir in cheese.
6. Sprinkle vegetable mixture with chives and lemon juice; toss gently. Serve over polenta.
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