- 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.
P.S. recipe from Everyday Food