1 cup quick-cooking polenta
1 small onion, chopped
1 tablespoon olive oil
3 cups fresh mushrooms, sliced (8 oz.)
1 lb. asparagus spear, trimmed and cut into 1-inch pieces (2.25 cups)
3 garlic cloves, minced
1⁄3 cup dry white wine or 1⁄3 cup broth
Prepare polenta according to package directions. Cover and keep warm.
Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute.
To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.
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