Polenta With Mushrooms And Asparagus

• 1 cup quick-cooking polenta
• 1 small onion, chopped
• 1 tablespoon olive oil
• 3 cups fresh mushrooms, sliced (8 oz.)
• 1 lb asparagus spear, trimmed and cut into 1-inch pieces (2.25 cups)
• 3 garlic cloves, minced
• 1/3 cup dry white wine or 1/3 cup chicken broth
• 1/4 teaspoon salt
• 1/3 1/3 cup pecans or 1/3 cup pine nuts, toasted
• 1/4 cup finely shredded parmesan cheese

1. Prepare polenta according to package directions. Cover and keep warm.
2. Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute.
3. To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.

polenta, onion, olive oil, fresh mushrooms, spear, garlic, white wine, salt, pecans, parmesan cheese

Taken from www.food.com/recipe/polenta-with-mushrooms-and-asparagus-163988 (may not work)