Friday, March 19, 2010

Polenta Wedges with Asparagus and Mushrooms


  • 1 Tbsp + 2 tsp oil
  • 1 lb mushrooms, sliced
  • 3/4 cup broth
  • 2 Tbsp cream
  • chilled cooked polenta wedges
  • 1 lb asparagus, trimmed

Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 Tbsp oil. Add mushrooms and cook, stirring occasionally, until golden brown. Season. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta dry and lightly brush both sides with oil. Toss asparagus with 1/2 tsp oil.
Place asparagus on one half of the hot sheet, and polenta on other half of sheet.
Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.

This came out really good and quite filling. I was surprised, but one wedge + asparagus and mushrooms was enough for Shon!

P.S. recipe from Everyday Food

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