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home > recipes > vegetables > diabetic asparagus polenta bake
diabeticgourmet.com. Serves 6. 6 ounces portobello mushrooms, thinly sliced 8 ounces asparagus, cut into 1-inch pieces 1-2 teaspoons olive oil 1 package (16 ounces) prepared Italian herb polenta 1 cup water 1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced 1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese 1. Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes. 2. Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes. 3. Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese. 4. Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes. Per serving Calories: 110 Protein: 5 g Sodium: 94 mg Cholesterol: 4 mg Fat: 2 g Carbohydrates: 17 g Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat "/>
Recipe courtesy diabeticgourmet.com. Serves 6. 6 ounces portobello mushrooms, thinly sliced 8 ounces asparagus, cut into 1-inch pieces 1-2 teaspoons olive oil 1 package (16 ounces) prepared Italian herb polenta 1 cup water 1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced 1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese 1. Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes. 2. Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes. 3. Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese. 4. Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes. Per serving Calories: 110 Protein: 5 g Sodium: 94 mg Cholesterol: 4 mg Fat: 2 g Carbohydrates: 17 g Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

Diabetic Asparagus Polenta Bake


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Recipe Alert This is Found in... Most Emailed Recipes
(posted June 5, 2009)

Recipe courtesy diabeticgourmet.com.

Serves 6.

6 ounces portobello mushrooms, thinly sliced
8 ounces
asparagus, cut into 1-inch pieces
1-2 teaspoons
olive oil
1 package (16 ounces) prepared Italian herb
polenta
1 cup water
1 ounce
sun-dried tomatoes (not in oil) (about 8 halves), sliced
1/4 - 1/2 cup (1-2 ounces) shredded
Parmesan
cheese

1. Saute mushrooms and
asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is
crisp-tender, about 5 minutes.

2.
Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes.

3. Stir in mushrooms and
asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan
cheese.

4.
Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.

Per serving
Calories: 110
Protein: 5
g
Sodium: 94 mg
Cholesterol: 4 mg
Fat: 2 g
Carbohydrates: 17
g
Exchanges: 2 Vegetable, 1/2
Bread/Starch, 1/2 Fat


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