Asparagus Polenta Bake Recipe - Italian Cuisine
Try this delicious Asparagus Polenta Bake Recipe from Italy made with portobello mushrooms, asparagus, sun-dried tomatoes, and Parmesan cheese. Impress your family and friends with this healthy and...
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Cooking tools:
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Ramekin
- Baking dish
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Grater
- Colander
- Kitchen scale
- Spoon
- Kitchen timer
- Oven mitt
- Airtight container
Ingredients
- 6 oz (170 g) thinly sliced portobello mushrooms
- 8 oz (227 g) asparagus, cut into 1 inch pieces
- 1 – 2 tsp olive oil
- 1 package (16 oz (454 g)) prepared Italian-herb polenta
- 1 cup water
- 1 oz (28 g) sliced sun-dried tomatoes (not in oil) (about 8 halves) [1]
- 1/4 – 1/2 cup (1 – 2 oz (57 g)) shredded parmesan cheese
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