Polenta with vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ¾ | cup | Chicken broth |
| ½ | cup | Yellow cornmeal |
| ¼ | cup | Heavy cream |
| ¼ | teaspoon | Salt |
| 1 | small | Carrot; halved lengthwise |
| ; and sliced thin | ||
| ; crosswise | ||
| ⅓ | cup | Thinly sliced red onion |
| 2 | Mushrooms; stems discarded and | |
| ; the mushrooms | ||
| ; sliced thin | ||
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Olive oil |
| ⅓ | cup | Freshly grated Parmesan |
| A pinch of dried hot red pepper flakes; or to taste | ||
Directions
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. In a small heavy skillet saute 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.
Serves 2 generously.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.