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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Yohan Kaushalya
[email protected]I love the combination of polenta and vegetables. It's a hearty and satisfying meal that's perfect for a cold winter night.
Nakamya Phiona
[email protected]This dish is a great way to use up leftover vegetables. I always have a few extra veggies in my fridge, and this recipe is a great way to use them up.
khaled hassen
[email protected]I'm not a fan of mushrooms, so I omitted them from this recipe. It still turned out great! The peas and leeks added plenty of flavor.
Ak Any
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the leftovers are just as good the next day.
Hammoud Aziz
[email protected]I made this dish in a slow cooker and it turned out great! It's a great way to have a delicious meal without a lot of effort.
Shane Goodge
[email protected]This dish was a bit bland for my taste. I would recommend adding some more herbs and spices to give it more flavor.
Ali Rafiq
[email protected]I added some shredded chicken to this dish and it was delicious! It's a great way to turn a vegetarian dish into a hearty meal for meat-eaters.
LAMECK SAGERO
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the creamy polenta and the colorful vegetables.
Emily Daly
[email protected]I made this dish vegan by using almond milk instead of regular milk. It turned out great! The polenta was still creamy and the vegetables were just as delicious.
Marissia Wright
[email protected]The polenta was a bit too thick for my taste, but the flavors were great. I'll try again with a thinner polenta next time.
kedrick kabungo kabwe
[email protected]This dish was a bit time-consuming to make, but it was worth it. The polenta was creamy and delicious, and the vegetables were perfectly cooked. I would definitely recommend this recipe to anyone who loves polenta.
Aubrey Otieno
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The combination of vegetables and the creamy polenta was divine. I'll definitely be making this again.
Joy Manjor
[email protected]This recipe was easy to follow and the results were amazing. The polenta was creamy and flavorful, and the vegetables were cooked perfectly. I especially loved the addition of leeks, which added a nice depth of flavor.
Thuso Shiba
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the creamy polenta and the delicious combination of vegetables. It's a great dish for vegetarians and meat-eaters alike.
Kellem Ferreira
[email protected]This polenta with green beans, mushrooms, peas, and leeks was an absolute delight! The combination of flavors was spot-on, with the earthy mushrooms and leeks complementing the sweetness of the peas and the creamy polenta. I'll definitely be making t