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.
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
Make and share this Polenta With Green Beans, Mushrooms, Peas, and Leeks recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h
Yield 6 serving(s)
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.
Nutrition Facts : Calories 459.7, Fat 24.3, SaturatedFat 10.8, Cholesterol 46.9, Sodium 151.3, Carbohydrate 51, Fiber 7.1, Sugar 13.4, Protein 13.8
MUSHROOM AND LEEK POLENTA
Make and share this Mushroom and Leek Polenta recipe from Food.com.
Provided by KristenErinM
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- bring water,salt and pepper, to boil. slowly add cornmeal, stirring constantly until well blended. reduce heat to medium and simmer for 10- 15 minutes, stirring frequently until thickened.
- remove from heat and add parmesan cheese and basil. mix well.
- pour into 8x4 inch loaf pan coated with cooking spray. cover and refrigerate for at least three hours until firm.
- when reached desired firmness, slice polenta into 12 slices and set aside.
- in sauce pan coated with cooking spray saute rosemary, thyme, mushrooms, leeks, and garlic for about 5 minutes. add tomatoes, vinegar, wine and sliced polenta. cover and cook 10-15 minutes. uncover and turn polenta slices. cook 5-10 minutes until sauce has thickened and polenta is warmed.
Nutrition Facts : Calories 159.8, Fat 1.2, SaturatedFat 0.2, Sodium 272.3, Carbohydrate 30.9, Fiber 3.1, Sugar 4.9, Protein 4.8
SOFT POLENTA WITH LEEKS
Categories Side Quick & Easy Parmesan Cornmeal Leek Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
- Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.
More about "polenta with green beans mushrooms peas and leeks food"
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
From bonappetit.com
4/5 (1)Servings 6
- 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.
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS AND LEEKS …
From bonappetit.com
Author Bon AppétitEstimated Reading Time 30 secs
PAN FRIED POLENTA WITH MUSHROOM + LEEK RAGU - DISHING UP THE DIRT
From dishingupthedirt.com
10 BEST GREEN BEANS AND LEEKS RECIPES - YUMMLY
From yummly.com
POLENTA WITH GREEN BEANS MUSHROOMS PEAS AND LEEKS BEST RECIPES
From find-easy-recipes.com
CREAMY POLENTA WITH ROASTED MUSHROOMS AND CHICKPEAS
From themindfulfork.com
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
From advancejewelrychoice.com
VEGAN POLENTA WITH MUSHROOMS AND LENTILS - LOTTAVEG
From lottaveg.com
BEAN AND LEEK POLENTA CASSEROLE • GREEN EVI
From greenevi.com
PESTO POLENTA WITH THYME ROASTED MUSHROOMS AND CHICKPEAS.
From halfbakedharvest.com
GREEN BEANS AND MUSHROOMS WITH CREAMY POLENTA - CHOOSE TASTY
From choosetasty.com
POLENTA WITH OLIVES, MUSHROOMS, AND BEANS - SNAP-PEAS
From snap-peas.com
POLENTA RECIPE WITH LEEKS, WILTED GREENS AND MUSHROOMS
From motherearthliving.com
POLENTA WITH GREEN BEANS AND MUSHROOMS - JULIE FALATKO
From juliefalatko.com
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
From fooddiez.com
PARMESAN POLENTA WITH ROASTED LEEKS, FENNEL AND MUSHROOMS
From foodandwine.com
POLENTA WITH ZUCCHINI, MUSHROOMS, PEAS AND LEEKS ORGANIC RECIPE …
From newrootsorganics.com
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS AND LEEKS
From pinterest.com
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
From pinterest.com
CREAMY POLENTA WITH ROASTED MUSHROOMS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POLENTA WITH A LEEK AND MUSHROOM RAGU | KITCHN
From thekitchn.com
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
From pinterest.de
POLENTA AND GREEN BEANS RECIPES (14) - SUPERCOOK
From supercook.com
CREAMY POLENTA WITH ROASTED MUSHROOMS AND CHICKPEAS - CHEF
From chefcindy.com
FOODGEEKS.COM
LEEK AND GREEN BEANS RECIPES (79) - SUPERCOOK
From supercook.com
CREAMY POLENTA WITH MUSHROOMS, CHICKPEAS, & OLIVES RECIPE
From myrecipes.com
VEGAN POLENTA WITH MUSHROOMS AND BEANS - EMILIE EATS
From emilieeats.com
SUMMER POLENTA WITH SAUTéED PEAS AND CORN (VEGETARIAN ... - WITH …
From withfoodandlove.com
POLENTA WITH VEGETABLES AND WHITE BEANS - CROWDED KITCHEN
From crowdedkitchen.com
POLENTA WITH SPINACH, PEAS, AND GOAT CHEESE - I'M ALWAYS HUNGRY
From imalwayshungry.net
POLENTA MUSHROOMS AND BLACK BEANS - HONEY AND BIRCH
From honeyandbirch.com
POLENTA WITH MUSHROOMS & WHITE BEANS - CANADIAN LIVING
From canadianliving.com
CREAMY PARMESAN POLENTA WITH MUSHROOMS AND LEEKS
From citymarket.coop
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS AND LEEKS RECIPE | EAT …
From eatyourbooks.com
CREAMY POLENTA WITH SPRING VEGGIES AND GREMOLATA (VEGAN!)
From feastingathome.com
BEANS AND GREENS OVER POLENTA - MEDITERRANEAN LIVING
From mediterraneanliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love