Polenta With Sautéed Mushrooms And Asparagus

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 2 cups 1% low-fat milk
• 2 cups vegetable broth
• 1/8 teaspoon black pepper
• 3/4 cup instant polenta
• 1 tablespoon butter
• Cooking spray
• 2 cups sliced mushrooms
• 2 teaspoons vegetable oil
• 2 1/2 cups (2-inch) sliced asparagus
• 1 cup chopped smoked ham
• 2 tablespoons grated Parmesan cheese

Directions

1. Combine first 3 ingredients in a large saucepan.
2. Bring to a simmer; slowly whisk in polenta.
3. Bring to a boil.
4. Cover, reduce heat, and simmer 5 minutes, stirring occasionally.
5. Remove from heat.
6. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
7. Add mushrooms; sauté 5 minutes or until lightly browned.
8. Add oil, asparagus, and ham to pan; sauté 4 minutes or until asparagus is crisp-tender.
9. Serve polenta topped with asparagus mixture; sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup polenta, 1 cup asparagus mixture, 1 1/2 teaspoons cheese)