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Polenta with Green Beans, Mushrooms, Peas, and Leeks Recipe

Polenta with Green Beans, Mushrooms, Peas, and Leeks Recipe

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Polenta with Green Beans, Mushrooms, Peas, and Leeks

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Ingredients

Count

Nutrition

543

Calories

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Ingredients:

Serving

3/4 lb green beans, trimmed
1 cup fresh shelled peas (12 to 14 oz in pods)
4 cups whole milk
2 1/2 cups vegetable broth
1 3/4 cups polenta ( coarse cornmeal)
2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 1/2 cups dry white vermouth
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
3 tbsp heavy whipping cream
3 tbsp olive oil
1 lb assorted wild mushrooms (such as crimini , small portobello , and shiitake), stemmed, caps cut into wedges
3 large shallots, sliced (about 3/4 cup)
2 tbsp chopped fresh italian parsley, divided
2 tsp chopped fresh thyme

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	543.13 Kcal (2274 kJ)
Calories from fat	147.12 Kcal
		% Daily Value*
Total Fat	16.35g	25%
Cholesterol	24.69mg	8%
Sodium	671.96mg	28%
Potassium	964.44mg	21%
Total Carbs	74.48g	25%
Sugars	20.6g	82%
Dietary Fiber	8.94g	36%
Protein	14.51g	29%
Vitamin C	30.3mg	50%
Vitamin A	1.4mg	48%
Iron	3.3mg	18%
Calcium	329.3mg	33%

Amount Per 100 g
Calories	90.23 Kcal (378 kJ)
Calories from fat	24.44 Kcal
		% Daily Value*
Total Fat	2.72g	25%
Cholesterol	4.1mg	8%
Sodium	111.64mg	28%
Potassium	160.23mg	21%
Total Carbs	12.37g	25%
Sugars	3.42g	82%
Dietary Fiber	1.49g	36%
Protein	2.41g	29%
Vitamin C	5mg	50%
Vitamin A	0.2mg	48%
Iron	0.6mg	18%
Calcium	54.7mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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