from-oxmoorhouse

Roasted Asparagus on Parmesan Polenta

Roasted Asparagus on Parmesan Polenta Photo: Oxmoor House

Ingredients

  • 2 pounds asparagus spears
  • 1 small red onion, cut into wedges
  • 1 (8-ounce) package whole mushrooms, halved
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 4 cups water, divided
  • 1 cup yellow cornmeal
  • 3/4 cup preshredded fresh Parmesan cheese
  • 1/4 cup minced fresh chives
  • 2 tablespoons fresh lemon juice (about 1 lemon)

Preparation


Preheat oven to 500°.

Snap off tough ends of asparagus; cut spears into thirds.

Combine asparagus, onion, and mushrooms on a foil-lined baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt; toss gently. Bake at 500° for 8 minutes or until roasted.

Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil.

Stir cornmeal into remaining cup of water. Add cornmeal mixture to boiling water, stirring constantly. Cook 4 to 5 minutes or until thickened, stirring occasionally. Stir in cheese.

Sprinkle vegetable mixture with chives and lemon juice; toss gently. Serve over polenta.


  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 1 cup vegetables and 2/3 cup polenta)

Nutritional Information

Calories per serving: 321
Caloriesfromfat per serving: 27%
Fat per serving: 9.8g
Saturated fat per serving: 3.4g
Monounsaturated fat per serving: 5.2g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 16g
Carbohydrate per serving: 42.3g
Fiber per serving: 8.7g
Cholesterol per serving: 11mg
Iron per serving: 1.8mg
Sodium per serving: 557mg
Calcium per serving: 252mg

Good to Know

Asparagus are full of fiber and vitamin K, which aids in blood clotting, and mushrooms are rich in vitamin E, a powerful antioxidant.
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