POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
Provided by Tina Miller
Categories Mushroom Side Sauté Vegetarian High Fiber Dinner Cornmeal Leek Green Bean Pea Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
- Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
- Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
- Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
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chasity tarvin
[email protected]I love this recipe because it's so versatile. I can add any vegetables I like, or even use leftover meat or fish.
Cricket Revolute
[email protected]This is the best polenta recipe I've ever tried. It's so easy to make and it's always a hit with my family.
Bikesh Lama Official
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. It's so creamy and flavorful!
Kuludhi Francis
[email protected]This is a delicious and easy recipe that I will definitely be making again.
yeoer
[email protected]I've made this recipe several times and it's always a winner!
DusTo Hridoy
[email protected]This recipe is a great way to use up leftover vegetables.
Anwar Sagar
[email protected]I love the creamy texture of the polenta and the flavorful sauce.
Nini Johana
[email protected]This is my go-to recipe for polenta. It's always a hit!
Nsamba Kenneth
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Saqib Jadoon
[email protected]This recipe is a great way to get your kids to eat their vegetables. The polenta is creamy and comforting, and the vegetables are hidden in the sauce.
Subhan Sherwani
[email protected]I love that this recipe is so versatile. You can add any vegetables you like, or even use leftover meat or fish. It's a great way to clean out your fridge!
Shakala Bayliss
[email protected]This is a great recipe for a quick and easy weeknight meal. The polenta cooks in just 30 minutes, and the vegetables can be prepped while the polenta is cooking.
Made Up
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. It's so light and fluffy, and the flavors all work together perfectly. I'll definitely be making this again!
jack tenor
[email protected]I made this last night and it was a hit with my family! The kids loved the peas and mushrooms, and my husband raved about the creamy polenta. Definitely a keeper!
Patricia Taylor
[email protected]This is my favorite polenta recipe! It's so creamy and flavorful, and the vegetables add a great pop of color and texture.