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Asparagus Polenta Bake

Source of Recipe

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Asparagus Polenta Bake

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

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

Ingredients:
• 6 ounces portobello mushrooms, thinly sliced
• 8 ounces asparagus, cut into 1-inch pieces
• 1-2 teaspoons olive oil
• 1 package (16 ounces) prepared Italian Herb polenta
• 1 cup water
• 1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
• 1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese

Directions:
1. Saute 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. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.

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

Per Serving: Calories: 110; Protein: 5 g; Sodium: 94 mg; Cholesterol: 4 mg; Fat: 2 g; Carbohydrates: 17 g ++++
Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat