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Ingredients

• 6 ounces portobello mushrooms, thinly sliced
• 8 ounces asparagus, cut into 1-inch pieces
• 1-2 teaspoons olive oil
• 1 package (16 ounces) prepared Italian Herb polenta
• 1 cup water
• 1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
• 1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese

Description

Diabetic Asparagus Polenta Bake Recipe. Sugarfree Asparagus Polenta Bake And Lowcarb Asparagus Polenta Bake Diabetic-recipes And Diabetic Menus With Nutritional Informaton And Diabetes Exchanges For Diabetic Cooking.

Diabetic Gourmet Magazine