RCI-RC.006.0010.001
Asparagus Polenta Bake
* Source: 1,001 Delicious Recipes for People with Diabetes * Yield: 6 servings
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- portobello mushrooms6 ozthinly sliced
- asparagus8 ozcut into 1-inch pieces
- – 2 tsp olive oil1 unit
- pkg (16 oz) prepared Italian-herb polenta1 unit
- 1 cup
- 1 oz
- – ½ cup (1 – 2 oz) shredded Parmesan cheese¼ unit
Method
1
Preheat the oven to 400°F. Pour the 1 cup water into a small bowl and add the sliced sun-dried tomatoes, allowing them to soak for 5 to 10 minutes until softened.
10 minutes
2
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the sliced portobello mushrooms and sauté for 4 to 5 minutes, stirring occasionally, until lightly golden.
3
Add the asparagus pieces to the skillet with the mushrooms and cook for 3 to 4 minutes, stirring gently, until the asparagus begins to soften.
4
Drain the soaked sun-dried tomatoes, reserving the soaking liquid. Add the softened sun-dried tomatoes to the skillet and stir to combine with the vegetables.
5
Cut the prepared Italian-herb polenta into ¼-inch-thick slices. Arrange half the polenta slices in the bottom of a lightly oiled 9-inch baking dish, overlapping them slightly.
6
Layer the mushroom and asparagus mixture evenly over the polenta slices in the baking dish.
7
Top with the remaining polenta slices, arranging them to cover the vegetable filling.
8
Sprinkle the ½ cup shredded Parmesan cheese evenly over the top of the bake.
9
Bake in the preheated 400°F oven for 20 to 25 minutes, until the top is lightly golden and the bake is heated through.
25 minutes
10
Remove from the oven and let rest for 5 minutes before serving directly from the baking dish or portioning onto individual plates.