Roasted Asparagus on Parmesan Polenta
Roasted Asparagus on Parmesan Polenta might be just the side dish you are searching for. One serving contains 344 calories, 18g of protein, and 13g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Easter. If you have cornmeal, olive oil, preshredded parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 21 minutes. It is a good option if you're following a gluten free diet.
Instructions
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 1/4 teaspoon salt in a large saucepan; bring to a boil.
Stir cornmeal into remaining cup of water.
Add cornmeal mixture to boiling water, stirring constantly. Cook 4 to 5 minutes or until thickened, stirring occasionally. Stir in cheese.
Sprinkle vegetable mixture with chives and lemon juice; toss gently.