Green asparagus, snow peas, polenta

Ingredients for 4 servings:

• 250 g asparagus, green
• 125 g sugar snap peas
• 1 m.-sized onion(s)
• 250 g mushrooms, fresh
• 2 tbsp, heaped Parmesan, grated
• 3 tbsp pesto (jar)
• 125 g mozzarella (preferably Zottarella with basil)
• salt and pepper
• 500 g polenta, ready prepared
• 2 tbsp oil or margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the finished polenta into slices. Place on a baking sheet lined with parchment paper or in a greased baking dish. Sprinkle with Parmesan cheese. Peel the lower third of the asparagus and then cut into pieces approximately 2-3 cm long. Clean and halve the snow peas. Clean and slice the mushrooms. Dice the onions. Heat oil or margarine in a pan. Preheat oven to 200°C (top/bottom heat). Fry the onions in the pan, add the asparagus, and sauté for 3 minutes. Then add the snow peas and sauté for another 2 minutes. Add the mushrooms and, after sautéing, season with salt and pepper. Meanwhile, dice the mozzarella. Pour the vegetable mixture over the polenta. Spread the pesto from the jar over the vegetables with a teaspoon, then top with the mozzarella. Bake on the top rack of the preheated oven for 15 minutes.