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Polenta with Sautéed Mushrooms and Asparagus

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Serve polenta topped with asparagus mixture; sprinkle with cheese.