• 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


  1. Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.
  2. Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes.
  3. 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.
  4. Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.


If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.

Recipe Yield: Yield: 6 servings

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Nutritional Information Per Serving:

Calories: 110
Fat: 2 grams
Sodium: 94 milligrams
Cholesterol: 4 milligrams
Protein: 5 grams
Carbohydrates: 17 grams

Diabetic Exchanges

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

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