Polenta with Sautéed Mushrooms and Asparagus

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Smoked ham adds a lot of flavor. Start sautéing the mushrooms and asparagus once the polenta begins cooking.
4 servings (serving size: 1 cup polenta, 1 cup asparagus mixture, and 1 1/2 teaspoons cheese)


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2 cups 1% low-fat milk
2 cups vegetable broth
1/8 teaspoon black pepper
3/4 cup instant polenta
1 tablespoon butter
Cooking spray
2 cups sliced mushrooms
2 teaspoons vegetable oil
2 1/2 cups (2-inch) sliced asparagus
1 cup chopped smoked ham
2 tablespoons grated Parmesan cheese


Combine first 3 ingredients in a large saucepan. Bring to a simmer; slowly whisk in polenta. Bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat.

Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes or until lightly browned. Add oil, asparagus, and ham to pan; sauté 4 minutes or until the asparagus is crisp-tender.

Serve polenta topped with asparagus mixture; sprinkle with cheese.

Created date

March 2005

Nutritional Information

Calories 334
Caloriesfromfat 30 %
Fat 11.3 g
Satfat 4.5 g
Monofat 4 g
Polyfat 1 g
Protein 20.4 g
Carbohydrate 41.4 g
Fiber 2.2 g
Cholesterol 37 mg
Iron 1.5 mg
Sodium 1111 mg
Calcium 208 mg