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Under 30 Minutes

Under 30 Minutes

Polenta Wedges with Asparagus and Mushrooms

A small amount of cream is all it takes to make these mushrooms taste luxurious.

  • prep: 20 mins
    total time: 25 mins
  • servings: 4

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)

Cook's Note

To create neat wedges, loosen and invert the polenta from the baking dish, then cut into pieces.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.

  4. Step 4

    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.

Source
Everyday Food, January 2010

Reviews (2)

  • 3 Oct, 2011

    This was fantastic!! Love the mushrooms!! I didn't have any heavy cream so used half and half. Seemed to work just fine.

  • 28 Apr, 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.