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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.7
  • Total Fat: 5.0 g
  • Cholesterol: 0.6 mg
  • Sodium: 571.6 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 8.4 g

View full nutritional breakdown of Polenta with Mushrooms and Asparagus calories by ingredient
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Polenta with Mushrooms and Asparagus

Submitted by: GRACIE55113

Introduction

"Something bright and green always beats the winter blues. This rustic polenta, starring the first asparagus of the season, may provide the lift you need."

Adapted for less fat and fewer calories from BHG "Cooking Well Today;" original version = 273 calories (33 g carbs, 11 g protein, 11 g fat) per serving versus Alex's version = 190.7 calories (32.1 g carbs, 8.4 g protein, 5.0 g fat) per serving. This is accomplished soley through the substitution of cheeses (fat free mozzarella for parmesan) and the omission/substitution of olive oil (olive oil flavored Pam is used instead and I've found does not affect the taste or texture at all!). Enjoy eating and living well!

"Something bright and green always beats the winter blues. This rustic polenta, starring the first asparagus of the season, may provide the lift you need."

Adapted for less fat and fewer calories from BHG "Cooking Well Today;" original version = 273 calories (33 g carbs, 11 g protein, 11 g fat) per serving versus Alex's version = 190.7 calories (32.1 g carbs, 8.4 g protein, 5.0 g fat) per serving. This is accomplished soley through the substitution of cheeses (fat free mozzarella for parmesan) and the omission/substitution of olive oil (olive oil flavored Pam is used instead and I've found does not affect the taste or texture at all!). Enjoy eating and living well!


Number of Servings: 4

Ingredients

    3 cups water
    1 cup cornmeal
    1 cup cold water
    1/2 teaspoon salt
    Pam olive oil flavored cooking spray
    3 cups sliced fresh mushrooms (any combo)
    1 pound fresh asparagus spears, trimmed
    3 cloves garlic, thinly sliced
    1/3 cup vegetable broth
    1/4 teaspoon salt
    1/8 cup shredded fat free mozzarella cheese
    2 tablespoons pine nuts, toasted

Directions

Polenta:
1. Bring 3 cups water to boil in medium saucepan.
2. In small bowl combine the cornmeal, 1 cup cold water, and 1/2 teaspoon salt.
3. Slowly add cornmeal mixture to boiling water, stirring constantly.
4. Cook and stir until mixture returns to boiling; reduce heat to low.
5. Cook, uncovered, for 10-15 minutes or until thick, stirring frequently.
7. Coat an 8x8x2" baking pan with non-stick cooking spray; spread hot polenta evently into pan and cool slightly.
8. Cover and chill about 2 hours or until firm.
9. Bake polenta in a 350 degree F oven for about 20 minutes or until heated throughout.

Vegetables (prepare while polenta is baking)
1. In a large skillet coated liberally with olive oil flavored Pam spray, cook mushrooms, garlic, and asparagus uncovered over medium heat about 4 minutes or until almost tender.
2. Stir in vegetable broth and 1/4 teaspoon salt and cook, uncovered, over medium-high heat for 1 minute.

To serve:
1. Cut polenta into eight 2x4" pieces (one cut midway along one edge of the pan and three cuts evenly spaced along other edge of pan).
2. Place 2 slices polenta (two 2x4" slices) on each of four plates.
3. Spoon the mushroom mixture evenly over polenta and sprinkle with cheese and pine nuts.
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Makes 4 hearty servings of two 2x4" slices of polenta and approximately 1.5 cups mushroom/asparagus mixture)
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Diabetic Exchanges: 1 1/2 starches, 2 vegetables, 1/2 fat

Number of Servings: 4

Recipe submitted by SparkPeople user GRACIE55113.






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