An easy to make, fresh, and healthy meal. Asparagus and Mushroom Polenta will take you about 10-12 minutes to prepare.
- Baby Portabella mushrooms (or another local, seasonal variety)
- Polenta ( I use pre made Organic Polenta from Trader Joes).
- Chunky Pasta sauce
- olive oil
- salt/pepper to taste.
Cut Asparagus into 1" long strips and cut mushrooms into 1/4"slices. Sauté Asparagus, mushrooms, rosemary, salt & pepper in olive oil over medium heat.
Sliced pre-made polenta into 1/2" think rounds. Grill in a pan with a little olive oil. 4-5 mins/side or until golden brown. Remove from heat and place on paper towels to remove any excess oil.
Heat 2 tbls of chuncky pasta sauce until warm.
Plate 2 slices of cooked polenta on plate. Top with sauteed veggies and sauce.
*If not Vegan top with parmesan or fresh cheese of your choice.