ASPARAGUS POLENTA BAKE-Diabetic

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ASPARAGUS POLENTA BAKE-Diabetic

Yield: 6 servings

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Print Version: http://diabeticgourmet.com/recipes/html/571.shtml

Ingredients

- 6 ounces portobello mushrooms, thinly sliced

- 8 ounces asparagus, cut into 1-inch pieces

- 1-2 teaspoons olive oil

- 1 package (16 ounces) prepared Italian Herb polenta

- 1 cup water

- 1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced

- 1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese

Directions

Saute 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 degrees F. until cheese is browned

and polenta puffed, about 20 minutes.

Nutritional Information Per Serving:

Calories: 110; Protein: 5 g; Sodium: 94 mg;

Carbohydrates: 17 g; Cholesterol: 4 mg; Fat: 2 g

Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar