Roasted Asparagus and Mushroom Polenta Bowl - Feed Your Potential

Ingredients

• 1 cup Quaker® cornmeal
• 4 cups water
• 2 tsp extra virgin olive oil
• 1 tsp salt
• 4 oz nonfat plain Greek yogurt
• 2 Tbsp extra virgin olive oil
• 2 tsp lemon juice
• 1/2 Tbsp chipotle en adobo
• 1 ea garlic clove
• 1 cup cooked polenta
• 1.5 oz roasted asparagus (cut into 1" pieces)
• 1.5 oz roasted button mushrooms (cut into 3/4" pieces)
• 2 Tbsp chipotle yogurt sauce