Roasted Asparagus on Parmesan Polenta

Roasted Asparagus on Parmesan Polenta
Photo by Oxmoor House

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup yellow cornmeal
  • 4 cups water, divided
  • ¾ cup preshredded fresh Parmesan cheese
  • ¼ cup minced fresh chives
  • ¼ cup minced fresh chives
  • 1 (8-ounce) package whole mushrooms, halved
  • + 10 more ingredients
    • 2 tablespoons fresh lemon juice (about 1 lemon)
    • 1 small red onion, cut into wedges
    • ¾ cup preshredded fresh Parmesan cheese
    • 2 tablespoons fresh lemon juice (about 1 lemon)
    • ½ teaspoon salt, divided
    • 2 pounds asparagus spears
    • 4 cups water, divided
    • 1 ½ tablespoons olive oil
    • 1 ½ tablespoons olive oil
    • ½ teaspoon salt, divided

Preheat oven to 500°. Snap off tough ends of asparagus; cut spears into thirds. Combine asparagus, onion, and mushrooms on a foil-lined baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt; toss gently. Bake at 500° for 8 minutes or until roasted. Combine 3 cups water and remaining...

View full recipe at My Recipes

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