Reviews (2) Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 4 1 star values: 0 Martha Stewart Member Rating: Unrated 10/03/2011 This was fantastic!! Love the mushrooms!! I didn't have any heavy cream so used half and half. Seemed to work just fine. Martha Stewart Member Rating: Unrated 04/28/2011 This is really, really good. My boyfriend and I had never had polenta before and I used the Polenta with fresh corn recipe from this site. It was super simple and very flavourful. Will definitely make this again.
Back to Polenta Wedges with Asparagus and Mushrooms All Reviews for Polenta Wedges with Asparagus and Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Polenta Wedges with Asparagus and Mushrooms Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon plus 2 teaspoons vegetable oil 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick Coarse salt and ground pepper 3/4 cup low-sodium chicken broth 2 tablespoons heavy cream Polenta, chilled, cooked, and cut into 8 wedges 1 pound asparagus, trimmed (stalks peeled if tough)
Cook’s Notes To create neat wedges, loosen and invert the polenta from the baking dish, then cut into pieces.
Gallery Polenta Wedges with Asparagus and Mushrooms
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Gallery
Polenta Wedges with Asparagus and Mushrooms
Polenta Wedges with Asparagus and Mushrooms
Polenta Wedges with Asparagus and Mushrooms
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Recipe Summary
prep: 20 mins total: 25 mins
Servings: 4
prep: 20 mins
total: 25 mins
prep:
20 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon plus 2 teaspoons vegetable oil 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick Coarse salt and ground pepper 3/4 cup low-sodium chicken broth 2 tablespoons heavy cream Polenta, chilled, cooked, and cut into 8 wedges 1 pound asparagus, trimmed (stalks peeled if tough)
Directions
Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
Cook’s Notes To create neat wedges, loosen and invert the polenta from the baking dish, then cut into pieces.
Cook’s Notes
To create neat wedges, loosen and invert the polenta from the baking dish, then cut into pieces.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 10/03/2011 This was fantastic!! Love the mushrooms!! I didn't have any heavy cream so used half and half. Seemed to work just fine. Martha Stewart Member Rating: Unrated 04/28/2011 This is really, really good. My boyfriend and I had never had polenta before and I used the Polenta with fresh corn recipe from this site. It was super simple and very flavourful. Will definitely make this again.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 4 1 star values: 0
Add Rating & Review
21 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 4 1 star values: 0
21 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 4 1 star values: 0
21 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 4 1 star values: 0
5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 10/03/2011 This was fantastic!! Love the mushrooms!! I didn't have any heavy cream so used half and half. Seemed to work just fine. Martha Stewart Member Rating: Unrated 04/28/2011 This is really, really good. My boyfriend and I had never had polenta before and I used the Polenta with fresh corn recipe from this site. It was super simple and very flavourful. Will definitely make this again.Martha Stewart Member
Rating: Unrated 10/03/2011
This was fantastic!! Love the mushrooms!! I didn’t have any heavy cream so used half and half. Seemed to work just fine.
Rating: Unrated
Rating: Unrated 04/28/2011
This is really, really good. My boyfriend and I had never had polenta before and I used the Polenta with fresh corn recipe from this site. It was super simple and very flavourful. Will definitely make this again.
All Reviews for Polenta Wedges with Asparagus and Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Polenta Wedges with Asparagus and Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
