Smoked ham adds a lot of flavor. Start sautéing the mushrooms and asparagus once the polenta begins cooking.
2 cups 1% low-fat milk
2 cups vegetable broth
1/8 teaspoon black pepper
3/4 cup instant polenta
1 tablespoon butter
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
How to Make It
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.
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My wife and I loved this. Instant polenta is a bit hard to find in Albuquerque, so we used the real thing which, of course, makes it a lot more work (time-wise). But the result was excellent. In fact, we are making it again tonight!
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