Polenta with Mushrooms and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups water1 cup cornmeal1 cup cold water1/2 teaspoon saltPam olive oil flavored cooking spray3 cups sliced fresh mushrooms (any combo)1 pound fresh asparagus spears, trimmed3 cloves garlic, thinly sliced1/3 cup vegetable broth1/4 teaspoon salt1/8 cup shredded fat free mozzarella cheese2 tablespoons pine nuts, toasted
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.
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.
_____________________________________
Makes 4 hearty servings of two 2x4" slices of polenta and approximately 1.5 cups mushroom/asparagus mixture)
_____________________________________
Diabetic Exchanges: 1 1/2 starches, 2 vegetables, 1/2 fat
Number of Servings: 4
Recipe submitted by SparkPeople user GRACIE55113.
Nutritional Info 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
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