Roasted Asparagus On Parmesan Polenta Recipe

Name: Roasted Asparagus On Parmesan Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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 500u00b0.
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 500u00b0 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.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds asparagus spears, 1 small red onion, cut into wedges, 1 (8-ounce) package whole mushrooms, halved, 1 1/2 tablespoons olive oil, and more.

Yes, Roasted Asparagus On Parmesan Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Asparagus On Parmesan Polenta

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