Polenta with Sauteed Mushrooms and Asparagus

Quick-cooking polenta is great for busy weeknight meals! This one comes together in minutes.

In a large saucepan, combine 2 cups plain soy milk (such as Silk), 2 cups vegetable broth, and 1/8 tsp. black pepper. Bring to a simmer, then slowly whisk in 3/4 cup dry polenta. Bring the mixture to a boil, then cover, reduce heat, and simmer until thick.

Note: I only had 1 and 1/4 cups of vegetable broth at home, so I thinned it the rest of the way with water, which worked fine. Also, although polenta normally takes about 5 minutes to thicken, for some reason mine needed about twice that tonight! Perhaps I had the burner simmering on lower than I thought...

While the polenta cooks, melt 1 tablespoon vegan butter (such as Earth Balance) in a large skillet over medium-high heat. Add 2 cups sliced mushrooms and saute for 5 minutes. Add 2 teaspoons vegetable oil, 2 and 1/2 cups (2-inch) pieces of asparagus, and 1 cup chopped vegan deli ham (such as Light Life - about 8 slices). Saute for 4 minutes.

Spoon 1 cup of polenta onto each of 4 plates. Top each serving with 1 cup of the asparagus mixture, and sprinkle each serving with about 1 teaspoon grated vegan Parmesan topping (such as Galaxy Foods).

Each serving is 340 calories.

Cost:
sliced mushrooms $2.49
asparagus $5.34
vegan deli ham $2.00