Polenta With Sautéed Mushrooms And Asparagus

• 2 cups 1% low-fat milk
• 2 cups vegetable broth
• 1/8 teaspoon black pepper
• 3/4 cup instant polenta
• 1 tablespoon butter
• Cooking spray
• 2 cups sliced mushrooms
• 2 teaspoons vegetable oil
• 2 1/2 cups (2-inch) sliced asparagus
• 1 cup chopped smoked ham
• 2 tablespoons grated Parmesan cheese

1. Combine first 3 ingredients in a large saucepan. Bring to a simmer; slowly whisk in polenta. Bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat.
2. Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; saute 5 minutes or until lightly browned. Add oil, asparagus, and ham to pan; saute 4 minutes or until the asparagus is crisp-tender.
3. Serve polenta topped with asparagus mixture; sprinkle with cheese.

milk, vegetable broth, black pepper, instant polenta, butter, cooking spray, mushrooms, vegetable oil, asparagus, ham, parmesan cheese

Taken from www.myrecipes.com/recipe/polenta-with-sauted-mushrooms-asparagus (may not work)