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.

How to Make It

Step 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.

Step 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.

Step 3

Serve polenta topped with asparagus mixture; sprinkle with cheese.

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Ratings & Reviews

ABQBill's Review

January 09, 2009
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!