Polenta With Green Beans, Mushrooms, Peas, And Leeks
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
50
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Green Bean (trimmed)4 cups
Whole Milk2.5 cups
Vegetable Broth3 tbsps
Heavy Whipping Cream3 tbsps
Olive Oil3 large
Shallot (sliced about 3/4 cup)2 tsps
Thyme (chopped fresh)Directions:
1
Blanch green beans 1 minute in boiling water
2
Add peas and cook until both beans and peas are crisp-tender, about 3 minutes
3
Transfer to bowl of ice water to cool
4
Drain
5
Cut beans on diagonal into 1-inch pieces
6
Set beans and peas aside
7
Bring milk and broth to boil in large saucepan over high heat
8
Reduce heat to medium
9
Gradually whisk in polenta
10
Reduce heat to low
11
Cook until polenta is very thick, whisking almost constantly, about 10 minutes
12
Season with salt and pepper
13
Remove from heat; cover to keep warm
14
Meanwhile, combine leeks and vermouth in medium saucepan
15
Boil over medium-high heat until reduced to 1/3 cup, 8 minutes
16
Remove from heat
17
Gradually whisk in butter, allowing each addition to melt before adding next
18
Add cream and whisk over very low heat to blend
19
Season with salt and pepper
20
Set aside
21
Heat oil in large skillet over medium-high heat
22
Add mushrooms and sauté until almost tender, 5 minutes
23
Stir in shallots, 1 tablespoon parsley, and thyme
24
Sauté until mushrooms are very tender, about 5 minutes
25
Add beans and peas, tossing to coat
26
Rewarm polenta and spoon into large shallow bowl
27
Top with green bean mixture and remaining 1 tablespoon parsley
28
Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta
29
Blanch green beans 1 minute in boiling water
30
Add peas and cook until both beans and peas are crisp-tender, about 3 minutes
31
Transfer to bowl of ice water to cool
32
Drain
33
Cut beans on diagonal into 1-inch pieces
34
Set beans and peas aside
35
Bring milk and broth to boil in large saucepan over high heat
36
Reduce heat to medium
37
Gradually whisk in polenta
38
Reduce heat to low
39
Cook until polenta is very thick, whisking almost constantly, about 10 minutes
40
Season with salt and pepper
41
Remove from heat; cover to keep warm
42
Meanwhile, combine leeks and vermouth in medium saucepan
43
Boil over medium-high heat until reduced to 1/3 cup, 8 minutes
44
Remove from heat
45
Gradually whisk in butter, allowing each addition to melt before adding next
46
Add cream and whisk over very low heat to blend
47
Season with salt and pepper
48
Set aside
49
Heat oil in large skillet over medium-high heat
50
Add mushrooms and sauté until almost tender, 5 minutes
51
Stir in shallots, 1 tablespoon parsley, and thyme
52
Sauté until mushrooms are very tender, about 5 minutes
53
Add beans and peas, tossing to coat
54
Rewarm polenta and spoon into large shallow bowl
55
Top with green bean mixture and remaining 1 tablespoon parsley
56
Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta
57
Sold at some supermarkets and at natural foods stores and Italian markets
58
If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long
59
Sold at some supermarkets and at natural foods stores and Italian markets
60
If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long
61
Sold at some supermarkets and at natural foods stores and Italian markets
62
If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long