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Roasted Asparagus on Parmesan Polenta

Photo: Oxmoor House
Prep time 8 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 cup vegetables and 2/3 cup polenta)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

  2. Snap off tough ends of asparagus; cut spears into thirds.

  3. 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.

  4. Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil.

  5. 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.

  6. Sprinkle vegetable mixture with chives and lemon juice; toss gently. Serve over polenta.

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