Crisp Polenta Cakes With Pinot Noir-Shiitake Gravy and Asparagus | Oregonian Recipes

Ingredients

• 1 teaspoon olive oil plus 3 tablespoons for browning (divided)
• 4 cups water
• 1 cup dry cornmeal (polenta)
• 2 tablespoons olive oil
• 3 tablespoons minced shallots
• 8 ounces (4 cups) shiitake mushrooms, stems discarded, caps sliced
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 1/3 cup pinot noir
• 1 1/2 cups mushroom broth (such as Pacific brand)
• 1 1/2 teaspoons cornstarch
• 1 pound asparagus (finger-thick stalks work best), tough ends snapped off and discarded
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice