Polenta Wedges with Asparagus and Mushrooms recipes

Polenta Wedges with Asparagus and Mushrooms recipes
8 Ingredients
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
  • coarse salt
  • ground pepper
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons heavy cream
  • polenta
  • 1 pound asparagus, trimmed (stalks peeled if tough)
Nutrition
134
7% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

14% 9

Saturated

11% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

4% 11

Carbs (net)

- 7

Fiber

13% 3

Sugars

- 4

Sugars, added

- 0

Protein

13% 6

Cholesterol

3% 10

Sodium

28% 665

Calcium

6% 58

Magnesium

7% 29

Potassium

23% 793

Iron

17% 3

Zinc

13% 2

Phosphorus

31% 215

Vitamin A

8% 74

Vitamin C

11% 6

Thiamin (B1)

18% 0

Riboflavin (B2)

43% 1

Niacin (B3)

30% 6

Vitamin B6

12% 0

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

61% 49
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