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Asparagus Polenta Bake

Ingredients


Directions

  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.


Nutritional Information Per Serving:


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

Diabetic Exchanges

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


Source: 1,001 Delicious Recipes for People with Diabetes