Something green always beats the winter blues. This rustic polenta, starring spring's first asparagus, may bring just the lift you need. A little chocolate for dessert will prolong the good mood.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Prepare polenta according to package directions. Cover and keep warm.

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  • Meanwhile, in a large skillet cook onion in hot oil over medium heat until tender. Add mushrooms, asparagus, and garlic; cook about 4 minutes or until nearly tender. Stir in wine and salt. Cook over medium-high heat for 1 minute.

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  • To serve, divide polenta among four individual serving bowls. Spoon the mushroom mixture over polenta. Sprinkle with Parmesan cheese and nuts.

Nutrition Facts

426 calories; 12 g total fat; 1 g saturated fat; 5 mg cholesterol; 220 mg sodium. 64 g carbohydrates; 10 g fiber; 14 g protein; 62 RE vitamin a; 292 IU vitamin a; 19 mg vitamin c; 91 mg calcium; 3 mg iron;

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