Asparagus Polenta Bake
-6 oz. of Portobello mushrooms, sliced thin
-8 oz. asparagus. cut into 1 inch pieces
-2 tsp. olive oil
-1 package, (about 16 oz.) prepared Italian herb ppolenta
-1 c. water
-1 oz. sun dried tomatoes -NOT in oil
-1/4 to 1/2 c. shredded Parmesan cheese
* Saute mushrooms and asparagus in the oil in a large skillet for 2-3 minutes
* Cover and cook until asparagus is crispy tender. About 3 minutes, stirring occasionally.
* Mash up polenta in medium sized sauce pan
* Mix in the water and cook over medium heat, whisking until smooth and hot, (about 5 minutes)
* Stir in the mushrooms, tomatoes, mushrooms and asparagus.
* Spoon mixture into a shallow casserole or quiche dish and sprinkle with Parmesan cheese
* Bake at 425 degrees for about 20 minutes, or until cheese is browned and polenta is puffed.
* Serve hot or warm.
