Portobello & Polenta Dinner
1 MUSHROOM WITH 3⁄4 CUP VEGETABLES AND 2 SLICES POLENTA 283 cal., 14g fat (2g sat. fat), 0 chol., 739mg sod., 34g carb. (8g sugars, 4g fiber), 6g pro. PREP 15 min. COOK 25 min. SERVES 4
Ingredients 1⁄4 cup olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. minced fresh oregano 3⁄4 tsp. garlic powder 1⁄2 tsp. salt 1⁄4 tsp. pepper 1 tube (18 oz.) polenta, cut into 8 slices 4 large portobello mushrooms (4 to 41⁄2 in.), stems removed 1 lb. fresh asparagus, trimmed and cut into 2-in. pieces 10 oz. cherry tomatoes Optional: Grated Parmesan cheese and additional fresh minced oregano
- In a small bowl, combine the first 6 ingredients. Brush polenta with 2 Tbsp. oil mixture. Transfer to Crisper Tray. Slide the Crisper Tray into Shelf Position 4.
- Brush mushrooms with 1 Tbsp. oil mixture; transfer to Grill Plate. Slide the Grill Plate into Shelf Position 6. Toss asparagus and tomatoes with the remaining oil mixture; transfer to Baking Pan. Slide the Pizza Rack into Shelf Position 1; place the Baking Pan on the Pizza Rack. Turn the Function Dial to Air Fry/Grill, set the temperature to 425° and set the timer to 30 minutes.
- When there are 15 minutes left on the timer, flip the mushrooms and rotate the Baking Pan. Cook until vegetables are tender, 10-15 minutes. If desired, serve with Parmesan cheese and additional oregano.
Eric’s Tip: Portobello stems are tough and woody. Discard them, or use well-rinsed and coarsely chopped stems in future broths