Serves 6 • Serving size: ½ cup polenta with asparagus & tomatoes
30 minutes
PREP: 5 minutes COOK: 25 minutes
Creamy
POLENTA with Veggies 3 cups water 1 cup polenta (yellow corn grits) 1 tsp. coarse kosher salt, divided ½ lb./225 g asparagus, trimmed* 1 cup cherry tomatoes, halved 1 tbsp. extra virgin olive oil 1/8 tsp. black pepper ½ cup Parmesan cheese 1. Preheat oven to 375° F/190° C. 2. Combine water, polenta and ½ tsp. salt in UltraPro 3.5-Qt./3.3 L Lasagna Pan. 3. Invert Lasagna Pan cover and place asparagus and cherry tomato halves on top. 4. Drizzle vegetables with olive oil and sprinkle with black pepper and remaining salt. Place inverted cover over base and bake together 25 minutes. 5. Remove from oven, stir Parmesan into polenta, and serve with vegetables. *This recipe was written using thick asparagus. If you have thin asparagus, add to the tomatoes on top of the polenta after 10–12 minutes of cooking.
©2014 Tupperware. All rights reserved. 2014-178-037 CAN EN/FR 96254 • Ordering # 76368
OPTIONAL
TO DEMO
Nutritional Information (per serving): Calories: 160 Total Fat: 6g Saturated Fat: 2.5g Cholesterol: 10mg Carbohydrate: 20g Sugar: 1g Fiber: 2g Protein: 7g Sodium: 440mg Vitamin A: 10% Vitamin C: 10% Calcium: 10% Iron: 10%
UltraPro 3.5-Qt/3.3 L Lasagna Pan
Measuring Cups
Measuring Spoons
Serving Spoon