Diabetic Diet: Vegetarian, Asparagus Polenta Bake Recipe

A common misconception is that if you’re not a vegetarian, then it’s pointless to eat vegetarian meals. This, of course, is a very ignorant way of thinking and is also detrimental in regards to you enjoying some really delicious dishes. You’re missing out! Don’t believe us? Go ahead and whip up this amazing asparagus polenta recipe and then come on here and tell us differently.

Prep time: About a half hour

Serves: 6

Ingredients:

-          Six ounces of Portobello mushrooms, sliced thin

-          Eight ounces of asparagus, cut into one inch portions

-          One or two teaspoons of olive oil

-          One package (usually about 16 ounces) of prepared Italian herb polenta

-          One cup of water

-          One ounce of sun-dried tomatoes (absolutely NOT the kind in oil), sliced

-          ¼ to ½ a cup (about one to two ounces) of shredded Parmesan cheese

Directions:

1. Sautee your mushrooms and asparagus in the oil in a large skillet for two to three minutes.
2. Cook (while covered) asparagus until it is crispy-tender (usually takes about five minutes).
3. Mash up the polenta in a medium-sized sauce pan.
4. Mix in the water and cook over a medium heat, whisking until it is smooth and hot (usually takes about five minutes, also).
5. Stir in the mushrooms, sun-dried tomatoes and asparagus.
6. Spoon mixture into a shallow casserole or quiche dish and sprinkle with Parmesan cheese.
7. Bake at 425 degrees for about 20 minutes, or until cheese is browned and polenta is puffed.
8. Serve hot or warm and enjoy!