Roasted Asparagus and Mushroom Polenta Bowl
Servings 6
Calories 210kcal
Ingredients
Polenta
- 1 cup Quaker® cornmeal
- 4 cups water
- 2 tsp extra virgin olive oil
- 1 tsp salt
Chipotle Yogurt Sauce
- 4 oz nonfat plain Greek yogurt
- 2 Tbsp extra virgin olive oil
- 2 tsp lemon juice
- 1/2 Tbsp chipotle en adobo
- 1 ea garlic clove
Roasted Asparagus and Mushroom Polenta Bowl
- 1 cup cooked polenta
- 1.5 oz roasted asparagus cut into 1" pieces
- 1.5 oz roasted button mushrooms cut into 3/4" pieces
- 2 Tbsp chipotle yogurt sauce
Instructions
Polenta
- Bring 2 2/3 cups of water and oil to a simmer in a stockpot on the stove.
- Whisk cornmeal, salt and remaining 1 1/3 cup of water in a large bowl.
- Steam the cornmeal mixture into the simmering water, stirring constantly to avoid clumps. Stir often, while thickening, about 5 minutes.
- Hold at a low simmer, cover and let cook for about 5 minutes, stirring occasionally.
Chipotle Yogurt Sauce
- Puree all ingredients in a blender until smooth.
Build for 1 Bowl
- Heat skillet with a little oil over medium-high heat. Add roasted veggies just to heat through.
- Spoon polenta into bowl and top with veggies. Dollop or drizzle with chipotle yogurt sauce.
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®.
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 400mg | Fiber: 3g | Sugar: 3g