POLENTA WEDGES WITH ASPARAGUS AND MUSHROOMS
Steps:
- In a 4-quart pot, bring milk and 2 1/2 cups broth to a boil over medium-high heat. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until polenta is creamy and just pulls away from sides of pan, about 25 minutes.
- Pour polenta into a lightly oiled 8-inch square baking dish; let cool completely. Cover with plastic wrap and refrigerate until chilled and set, about 1 hour (or up to 2 days).
- Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add remaining 3/4 cup broth and cook until reduced by half, about
- minutes. Stir in cream and cook 2 minutes. Remove from heat; cover to keep warm. 4 Meanwhile, heat a rimmed baking sheet in oven, 5 minutes. Cut polenta into 8 wedges and pat wedges dry. Lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with remaining 1/2 teaspoon oil. Spread asparagus on one half of hot sheet and season with salt and pepper; arrange polenta wedges evenly on other half.
- Broil until asparagus is crisp-tender and polenta is golden, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta and asparagus with mushrooms.
- nutrition information
- (Per Serving)
- Calories: 261
- Fat: 9.2g (2.4g Saturated Fat)
- Protein: 12.8g
- Carbohydrates: 32g
- Fiber: 3.2g
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Pratima Thakuri
[email protected]I love polenta and this recipe did not disappoint! The wedges were crispy and golden brown, and the sautéed asparagus and mushrooms were a delicious addition. I also liked the addition of the cheese, which added a nice gooey texture. I would definite
Veero Gamer
[email protected]I followed the recipe exactly and the polenta wedges turned out perfectly! They were crispy on the outside and creamy on the inside. The asparagus and mushrooms were also cooked perfectly. I served it with a side of marinara sauce and it was a hit wi
Akhil NP
[email protected]This recipe was a bit bland for my taste. The polenta wedges were crispy, but they lacked flavor. The asparagus and mushrooms were also a bit bland. I think I would have liked it better if I had added more herbs and spices to the polenta batter.
marieta clevers
[email protected]I was pleasantly surprised by how easy this recipe was to make. The polenta wedges were crispy and golden brown, and the asparagus and mushrooms were cooked perfectly. I especially liked the tangy flavor of the tomatoes. I would definitely recommend
Cristal Renteria
[email protected]Overall, this recipe was a success! The polenta wedges were crispy and flavorful, and the asparagus and mushrooms were perfectly cooked. I liked the addition of the lemon zest, which added a bright and refreshing flavor. I would recommend this recipe
Bella's Essences Of Life
[email protected]This recipe was a bit more work than I expected, but it was worth it! The polenta wedges were delicious and the asparagus and mushrooms were cooked perfectly. I especially liked the crispy parmesan crust on the wedges. I would definitely recommend th
Sami Kiani
[email protected]I love polenta and this recipe did not disappoint! The wedges were crispy and golden brown, and the sautéed asparagus and mushrooms were a delicious addition. I also liked the addition of the cheese, which added a nice gooey texture. I will definitel
Akash Tamang
[email protected]Delicious and easy to make! I followed the recipe exactly and the polenta wedges turned out crispy on the outside and creamy on the inside. The asparagus and mushrooms were also perfectly cooked. I served it with a side of marinara sauce and it was a
Bheemji Veer
[email protected]I wasn't sure what to expect with polenta, but these wedges were amazing! The polenta was crispy and flavorful, and the asparagus and mushrooms were cooked to perfection. I especially liked the tangy flavor of the tomatoes. I would definitely recomme
Mohsin K
[email protected]Polenta wedges with asparagus and mushrooms were a hit last night! Everyone loved the crispy texture of the polenta and the sautéed vegetables were the perfect accompaniment. I added a bit of extra garlic and chili flakes to the polenta batter for so