Photo: Oxmoor House
Prep Time
8 Mins
Cook Time
13 Mins
Yield
4 servings (serving size: 1 cup vegetables and 2/3 cup polenta)

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

How to Make It

Step 1

Preheat oven to 500°.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Cooking Light Superfast Suppers

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