Roasted Asparagus and Mushroom Polenta Bowl
Roasted Asparagus and Mushroom Polenta Bowl
Servings
6
Servings
6
Ingredients
Polenta
Roasted Asparagus and Mushroom Polenta Bowl
Instructions
Polenta
  1. Bring 2 2/3 cups of water and oil to a simmer in a stockpot on the stove.
  2. Whisk cornmeal, salt and remaining 1 1/3 cup of water in a large bowl.
  3. Steam the cornmeal mixture into the simmering water, stirring constantly to avoid clumps. Stir often, while thickening, about 5 minutes.
  4. Hold at a low simmer, cover and let cook for about 5 minutes, stirring occasionally.
Chipotle Yogurt Sauce
  1. Puree all ingredients in a blender until smooth.
Build for 1 Bowl
  1. Heat skillet with a little oil over medium-high heat. Add roasted veggies just to heat through.
  2. Spoon polenta into bowl and top with veggies. Dollop or drizzle with chipotle yogurt sauce.
Recipe Notes

*Any roasted or sautéed seasonal vegetables would work well in this recipe. Option to also add 1.5 oz protein of your choice if desired.

Recipe courtesy of our partners at Quaker®.