Roasted Asparagus on Parmesan Polenta

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 cup vegetables and 2/3 cup polenta)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 27%
  • Fat: 9.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 16g
  • Carbohydrate: 42.3g
  • Fiber: 8.7g
  • Cholesterol: 11mg
  • Iron: 1.8mg
  • Sodium: 557mg
  • Calcium: 252mg


  • 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)


  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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