POLENTA WEDGES WITH ASPARAGUS AND MUSHROOMS
A small amount of cream is all it takes to make these mushrooms taste luxurious.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 25m
Number Of Ingredients 7
Steps:
- 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 broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
- Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
- Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
- Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
Nutrition Facts : Calories 261 g, Fat 9 g, Fiber 3 g, Protein 13 g
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Roland Perli
[email protected]I would definitely recommend this recipe.
Sylvester Rodriguez
[email protected]These polenta wedges were delicious! The polenta was crispy and flavorful, and the asparagus and mushrooms were perfectly cooked.
Sardar Dogar
[email protected]I loved the crispy polenta wedges and the tender asparagus and mushrooms. This is a great recipe for a quick and easy weeknight meal.
Ethan Wynne
[email protected]These polenta wedges were a great way to use up leftover polenta. They were easy to make and turned out great.
Britney Afolabi
[email protected]I'm not a big fan of polenta, but I really enjoyed this recipe. The polenta wedges were crispy and flavorful, and the asparagus and mushrooms were perfectly cooked.
Rita Many
[email protected]I would definitely recommend this recipe. The polenta wedges were delicious and the asparagus and mushrooms were a great addition.
Orane Hall
[email protected]These polenta wedges were crispy and flavorful. The asparagus and mushrooms were cooked perfectly and added a lot of flavor.
Maissa Aggoun
[email protected]This recipe was easy to follow and the polenta wedges turned out perfect. The asparagus and mushrooms were a great addition and added a lot of flavor.
Faisal Zahrani
[email protected]I loved the combination of flavors in this dish. The polenta was savory and cheesy, the asparagus was sweet and tender, and the mushrooms added a nice earthy flavor.
Tony Achilleos
[email protected]These polenta wedges were a great way to use up leftover polenta. They were crispy and flavorful, and the asparagus and mushrooms added a lot of flavor.
denise schneider Liebhard
[email protected]I'm not a big fan of polenta, but these wedges were amazing. The crispy polenta and the tender asparagus and mushrooms were a perfect combination.
Jenisha Lama
[email protected]These polenta wedges were a hit with my family. They were easy to make and so delicious.
nati hassen
[email protected]I loved the crispy polenta wedges and the tender asparagus and mushrooms. This is a great recipe for a quick and easy weeknight meal.
Santita Delaney
[email protected]These polenta wedges were delicious! The polenta was crispy and flavorful, and the asparagus and mushrooms were perfectly cooked. I would definitely recommend this recipe.
anthony gross
[email protected]I was looking for a new way to cook polenta, and this recipe fit the bill. The wedges were a fun and different way to serve polenta, and the asparagus and mushrooms added a lot of flavor. I will definitely be making this again.
Toni Sims
[email protected]These polenta wedges were easy to make and turned out great. I used a pre-made polenta mix, which made it even easier. The wedges were crispy on the outside and creamy on the inside, and the asparagus and mushrooms were cooked perfectly.
Marion Akinyi
[email protected]I'm not a big fan of polenta, but I really enjoyed this recipe. The polenta was crispy and flavorful, and the asparagus and mushrooms were perfectly cooked. I would definitely make this again.
Hosni Sesay
[email protected]This was a great way to use up leftover polenta. I had some leftover from dinner the night before, and this was the perfect way to use it up. The wedges were crispy and delicious, and the asparagus and mushrooms were a great addition.
Kayoshi
[email protected]I loved the combination of flavors in this dish. The polenta was savory and cheesy, the asparagus was sweet and tender, and the mushrooms added a nice earthy flavor. I would definitely recommend this recipe.
Wesley Inman
[email protected]These polenta wedges were a hit with my family! They were crispy on the outside and creamy on the inside, and the asparagus and mushrooms were perfectly cooked. I will definitely be making this recipe again.