Dinner

Polenta with Asparagus Mushroom sauce is for Dinner.

Polenta with Asparagus Mushroom sauce takes 20 minutes to prepare.

Polenta with Asparagus Mushroom sauce takes 40 minutes to cook.

Polenta with Asparagus Mushroom sauce makes 4 servings.

The ingredients for Polenta with Asparagus Mushroom sauce are:

4 C. cold water
1 C. polenta (fine) cornmeal
1/2 t. salt
2 C. white mushrooms, diced
1 bunch fresh asparagus, tough ends removed and cut into bite size pieces
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes with garlic, basil and oregano
1 T. grated parmesan cheese
1/2 C. 75% fat free cheddar cheese, grated
pepper, to taste

Here is how you make Polenta with Asparagus Mushroom sauce:

For the Polenta - Mix the cornmeal with 1 C. of the cold water in a small bowl.Bring the remaining 3 cups of water to a boil in a medium sauce pan.Wisk the cornmeal mixture and add to boiling water slowly, stirring constantly.Cook and stir with wisk until mixture comes to a boil.Boil and stir for 5-10 minutes, or until thickened.Spray a 9x9" square pan with olive oil cooking spray.Spread polenta in pan evenly and cool a bit.Cover, and put in refrigerator for at least 2 hours.Bake polenta at 350 degrees for about 20 minutes.For the sauce - Spray a large sauce pan with olive oil cooking spray.Cook vegetables (including garlic) until softened.Stir in diced tomatoes and pepper.Simmer for 15-20 minutes.Stir in parmesan cheese.When ready to serve, cut polenta into 4 equal square pieces.Place one square on each of 4 plates and spoon sauce equally over each.Sprinkle with cheddar cheese Number of Servings: 4Recipe submitted by SparkPeople user MACHER3.

The nutritional information for Polenta with Asparagus Mushroom sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 178.6

• Total Fat: 2.9 g
• Cholesterol: 4.7 mg
• Sodium: 103.0 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 5.8 g
• Protein: 8.9 g