Asparagus Polenta Bake

Asparagus Polenta Bake - 16.7g Carbs

Yield: 6 servings From: 1,001 Delicious Recipes for People with Diabetes

6 oz portobello mushrooms, thinly sliced 8 oz asparagus, cut into 1-inch pieces 1-2 tsp olive oil 1 pkg (16oz) prepared Italian-Herb polenta 1 cup water 1 oz sun-dried tomatoes (not in oil) (about 8 halves), sliced 1/4-1/2 cup (1-2 oz) shredded Parmesan cheese

Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.

Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes. Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.

Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.

Tip: If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.

Nutrition per Serving (1/6 of recipe): 110 Calories, 2.2g Fat, 4.2g Cholesterol, 94mg Sodium, 5.4g Protein, 16.7g Carbs

Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 1/2 Fat

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group