Polenta With Vegetables

Serves: 6

Fatima Kris

1 January 1970

Based on User reviews:

47

Spice

56

Sweetness

57

Sourness

47

mins

Prep time (avg)

3.8

Difficulty

Ingredients:

1 cup

Water

3 cup

Chicken Broth

1 cup

Yellow Cornmeal

1 cup

Heavy Cream

1 tsp

Salt

1 small

Carrot (halved lengthwise and sliced thin crosswise)

1 cup

Red Onion (thinly sliced)

1

Garlic (clove, minced)

1 tbsp

Olive Oil

1 cup

Freshly Grated Parmesan

1

Red Pepper Flake (a pinch of dried hot, to taste)

Directions:

1

In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft

2

In a small heavy skillet sauté the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes

3

In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft

4

In a small heavy skillet sauté the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes