Roasted Asparagus on Parmesan Polenta

Oxmoor House
Roasted Asparagus on Parmesan PolentaRecipe
Photo: Oxmoor House
4 servings (serving size: 1 cup vegetables and 2/3 cup polenta)


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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)


Prep: 8 Minutes
Cook: 13 Minutes

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.

Created date

April 2008

Nutritional Information

Calories 321
Caloriesfromfat 27 %
Fat 9.8 g
Satfat 3.4 g
Monofat 5.2 g
Polyfat 0.8 g
Protein 16 g
Carbohydrate 42.3 g
Fiber 8.7 g
Cholesterol 11 mg
Iron 1.8 mg
Sodium 557 mg
Calcium 252 mg