Sunday, March 14, 2010

polenta wedges with mushrooms and asparagus... 25 minutes

the goods:

1 tablespoon plus 2 teaspoons vegetable oil
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
3/4 cup chicken broth (vegetable broth for vegetarian)
2 tablespoons heavy cream
chilled cooked polenta cut into 8 wedges
1 pound asparagus, trimmed

Heat broiler with racks directly under heat. Place a rimmed baking sheet in oven to heat, 5 minutes.
In a large skillet, heat 1 tablespoon oil over medium high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.

Meanwhile, pat polenta wedges dry with a paper towel and lightly brush both sides with 1 and 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil. Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet. Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through.

Season mushrooms with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat. Serve polenta wedges with asparagus and creamy mushrooms.

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