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

Name: 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; freshly ground black pepper; 1 tablespoon lemon zest; 1 tablespoon lemon juice

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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
freshly ground black pepper
1 tablespoon lemon zest
1 tablespoon lemon juice