Polenta Wedges With Asparagus And Mushrooms

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
112
FAT
23%
CHOL
5%
SOD
2%

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Ingredients for 4 servings

1 tablespoon plus 2 teaspoons vegetable oil

1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick

Coarse salt and ground pepper

3/4 cup low-sodium chicken broth

2 tablespoons heavy cream

Polenta, chilled, cooked, and cut into 8 wedges

1 pound asparagus, trimmed (stalks peeled if tough)

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