Polenta Wedges with Asparagus and Mushrooms

Name: Polenta Wedges with Asparagus and Mushrooms
Yield: serves 4
Ingredients: 2 cups milk; 3 1/4 cups low-sodium store-bought chicken broth; 3/4 cup polenta; Coarse salt and ground pepper; 1 tablespoon plus 2 teaspoons vegetable oil, such as safflower, plus more for baking dish; 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick; 2 tablespoons heavy cream; 1 pound asparagus, tough ends trimmed (stalks peeled if tough)

December 22, 2011

WHY IT’S LIGHT Wedges of polenta are lightly brushed with olive oil and broiled instead of fried. The asparagus spears are broiled alongside the polenta, and a small amount of cream is all it takes to make the mushrooms taste luxurious.

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