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Asparagus Polenta Bake

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Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Source: 1,001 Delicious Recipes for People with Diabetes
  • Yield: 6 servings

Ingredients Edit

Directions Edit

  1. Sauté 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.
  4. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.
  5. Bake at 425°F.
  6. Until cheese is browned and polenta puffed, about 20 minutes.

Notes Edit

  1. If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.

Nutritional information Edit

Per Serving (⅙ of recipe):

  • 110 Calories | 2.2g Fat | 4.2g Cholesterol | 94mg Sodium | 5.4g Protein | 16.7g Carbs
  • Diabetic Exchanges: 2 vegetable | ½ bread | ½ fat

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