Roasted Asparagus on Parmesan Polenta

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  • Prep Time: 
  • Cook Time: 
  • Yield: 4 servings (serving size: 1 cup vegetables and 2/3 cup polenta) 

                   Roasted Asparagus on Parmesan Polenta Recipe

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)

Preparation

Preheat oven to 500°.
Snap off tough ends of asparagus; cut spears into thirds.
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.
Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil.
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.
Sprinkle vegetable mixture with chives and lemon juice; toss gently. Serve over polenta.

Nutritional Information

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

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