Mushroom and White Bean broth with Polenta and Asparagus

Ok this is not the most photogenic dish, but also this was a picture of the leftovers because the original was devoured too quickly for pictures. (and it was late in the evening when the lighting was bad)

It does seem like a whole menu here, but I assure you the combination of these flavors goes so well together that it makes sense to list it as one recipe. Asparagus and mushrooms both just went in season recently, so it makes sense to try to pair them.

Polenta is a good thing to know how to make because it goes with so many other delicious things. If you can find the instant variety, it takes about 5 minutes to make, including the time to boil the water.

Polenta

3 cups vegetable broth

3/4 cup instant polenta

1 cup grated parmesan cheese

1. Bring broth to a boil.

2. Stir in polenta and continue stirring for about 3 minutes until the mixture gets thick and bubbly.

3. Stir in the parmesan.

4. Serve immediately (or else it hardens and will not look as pretty, but will taste just as good!

Mushroom and White beans in broth

1 1/2 cups mushroom stock

3 cups chopped fresh mushrooms, such as crimini or portabello (the smaller ones), chopped roughly if they are too big, but if they're bite size you can leave them whole

2 tbs olive oil

1 bunch scallions (greens included) minced

2 cloves garlic

1 1/2 cups canned white beans drained

500 grams asparagus

1. Saute the mushrooms until golden brown in color.

2. Add garlic and scallions and cook for another minute.

3. Add the stock and beans and simmer until mushrooms and beans are well heated and soft.

Serve with steamed asparagus and polenta. Just pour the mushroom mixture over both and garnish with grated parmesan.