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1
In a 4-quart pot, bring milk and 2 1/2 cups broth to a boil over medium-high heat.
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2
Gradually whisk in polenta.
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3
Continue to whisk until polenta thickens.
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4
Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until polenta is creamy and just pulls away from sides of pan, about 25 minutes.
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5
Pour polenta into a lightly oiled 8-inch square baking dish; let cool completely.
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6
Cover with plastic wrap and refrigerate until chilled and set, about 1 hour (or up to 2 days).
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7
Heat broiler, with rack 5 inches from heat.
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8
In a large skillet, heat 1 tablespoon oil over medium-high.
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9
Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.
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10
Season with salt and pepper.
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11
Add remaining 3/4 cup broth and cook until reduced by half, about
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12
minutes.
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13
Stir in cream and cook 2 minutes.
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14
Remove from heat; cover to keep warm.
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15
4 Meanwhile, heat a rimmed baking sheet in oven, 5 minutes.
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16
Cut polenta into 8 wedges and pat wedges dry.
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17
Lightly brush both sides with 1 1/2 teaspoons oil.
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18
Toss asparagus with remaining 1/2 teaspoon oil.
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19
Spread asparagus on one half of hot sheet and season with salt and pepper; arrange polenta wedges evenly on other half.
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20
Broil until asparagus is crisp-tender and polenta is golden, about 6 minutes, rotating sheet and tossing asparagus halfway through.
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21
Serve polenta and asparagus with mushrooms.
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22
(Per Serving)
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23
Calories: 261
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24
Fat: 9.2g (2.4g Saturated Fat)
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25
Protein: 12.8g
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26
Carbohydrates: 32g
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27
Fiber: 3.2g
