Polenta with Green Beans, Mushrooms, Peas, and Leeks

Name: Polenta with Green Beans, Mushrooms, Peas, and Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) chilled butter, cut into 1/2-inch cubes; 237 milliliters fresh shelled peas (12 to 14 ounces in pods); 2 teaspoons chopped fresh thyme; 340 grams green beans, trimmed; 3 Tbsps heavy whipping cream; 473 milliliters thinly sliced leeks (white and pale green parts only; about 2 medium); 454 grams assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges; 3 Tbsps olive oil; 2 Tbsps chopped fresh Italian parsley, divided; 414 milliliters polenta (coarse cornmeal); 177 milliliters large shallots, sliced (about; 591 milliliters vegetable broth; 355 milliliters dry white vermouth; 946 milliliters whole milk

Polenta with Green Beans, Mushrooms, Peas, and Leeks might be a good recipe to expand your main course collection. This recipe serves 6. One serving contains 554 calories, 15g of protein, and 24g of fat. If you have polenta, milk, vegetable broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Blanch green beans 1 minute in boilingwater.

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Green Beans

Add peas and cook until both beansand peas are crisp-tender, about 3 minutes.

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Peas

Transfer to bowl of ice water to cool.

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Water

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Bowl

Drain.

Cut beans on diagonal into 1-inch pieces. Setbeans and peas aside.

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Beans

Peas

Bring milk and broth to boil in largesaucepan over high heat. Reduce heat tomedium. Gradually whisk in polenta. Reduceheat to low. Cook until polenta is verythick, whisking almost constantly, about10 minutes. Season with salt and pepper.

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Salt And Pepper

Polenta

Broth

Milk

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Whisk

Remove from heat; cover to keep warm.

Meanwhile, combine leeks andvermouth in medium saucepan. Boil overmedium-high heat until reduced to 1/3 cup,8 minutes.

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Leek

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Sauce Pan

Remove from heat. Graduallywhisk in butter, allowing each addition tomelt before adding next.

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Butter

Add cream andwhisk over very low heat to blend. Seasonwith salt and pepper. Set aside.

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Salt And Pepper

Cream

Heat oil in large skillet over medium-highheat.

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Cooking Oil

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Frying Pan

Add mushrooms and sauté untilalmost tender, 5 minutes. Stir in shallots,1 tablespoon parsley, and thyme. Sauté untilmushrooms are very tender, about 5 minutes.

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Mushrooms

Shallot

Parsley

Thyme

Add beans and peas, tossing to coat.

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Beans

Peas

Rewarm polenta and spoon into largeshallow bowl. Top with green bean mixtureand remaining 1 tablespoon parsley. Rewarmleeks over low heat, whisking constantly;spoon evenly over polenta.

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Parsley

Polenta

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Whisk

Bowl

* Sold at some supermarkets and at naturalfoods stores and Italian markets. If unavailable,substitute an equal amount of regular yellowcornmeal and cook about half as long.