Polenta with vegetables

Yield: 1 servings

Measure 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

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.

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