Asparagus Polenta Bake

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: 1,001 Delicious Recipes for People with Diabetes
 * Yield: 6 servings

Ingredients

 * 6 oz portobello mushrooms, thinly sliced
 * 8 oz asparagus, cut into 1-inch pieces
 * 1 – 2 tsp olive oil
 * 1 pkg (16 oz) prepared Italian-herb polenta
 * 1 cup water
 * 1 oz sun-dried tomatoes (not in oil) (about 8 halves), sliced
 * ¼ – ½ cup (1 – 2 oz) shredded Parmesan cheese

Directions

 * 1) Sauté mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.
 * 2) Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes.
 * 3) Stir in mushrooms and asparagus, and sun-dried tomatoes.
 * 4) Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.
 * 5) Bake at 425°F.
 * 6) Until cheese is browned and polenta puffed, about 20 minutes.

Nutritional information
Per Serving (⅙ of recipe):
 * 110 Calories | 2.2g Fat | 4.2g Cholesterol | 94mg Sodium | 5.4g Protein | 16.7g Carbs
 * Diabetic Exchanges: 2 vegetable | ½ bread | ½ fat