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Polenta Wedges with Asparagus and Mushrooms
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| 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, chilled, cooked, and cut into 8 wedges | |
| 1 pound | asparagus, trimmed, (stalks peeled if tough) |
Directions
1. Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season 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.
2. Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
3. Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
4. Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
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