Asparagus Polenta Bake

==Description==
Contributed by Healthy Recipes for Diabetic Friends Y-Group
* Source: 1,001 Delicious Recipes for People with Diabetes
* Yield: 6 servings
==Ingredients==
* 6 oz portobello mushrooms, thinly sliced
* 8 oz asparagus, cut into 1-inch pieces
* 1 – 2 tsp olive oil
* 1 pkg (16 oz) prepared Italian-herb polenta
* 1 cup water
* 1 oz sun-dried tomatoes (not in oil) (about 8 halves), sliced If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.
* ¼ – ½ cup (1 – 2 oz) shredded Parmesan cheese
==Directions==
# Sauté mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.
# Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes.
# 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.
# Bake at 425°F.
# Until cheese is browned and polenta puffed, about 20 minutes.
== Notes ==
== Nutritional information ==
Per Serving (⅙ of recipe):
* 110 Calories | 2.2g Fat | 4.2g Cholesterol | 94mg Sodium | 5.4g Protein | 16.7g Carbs
* Diabetic Exchanges: 2 vegetable | ½ bread | ½ fat
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Category:Healthy Recipes for Diabetic Friends
Category:Portobello mushroom Recipes
Category:Asparagus Recipes
Category:Polenta Recipes
Category:Sun-dried tomato Recipes
Category:Parmesan cheese Recipes