CREAMY POLENTA WITH VEGETABLES

Ingredients :

4 tablespoons olive oil

3 garlic cloves, minced

1 garlic clove minced, for the tomatoes

3 green onions

4 portobello mushrooms, coarsely sliced

1 medium size brocoli, cut into florets

1 tablespoon butter

6 cherry tomatoes

¼ cup dry white wine

Polenta:

1 cup polenta

2 cups of chicken or meat broth

2 cups water

1 tablespoon butter

½ cup grated Parmesan cheese

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped basil

1/2 cup of half and half or evaporated milk

¼ cup olive oil

Preparation:

Heat 2 tablespoons olive oil and sauté half of the minced garlic and shallots for 1 minute. Remove garlic and shallots and set aside. Heat 2 more tablespoons of olive oil and sauté portobello mushrooms. Stir in reserved garlic and shallots, add wine and cook until liquid evaporates.

Cook broccoli florets in boiling water for 5 minutes. Strain water and rinse immediately with cold water to stop the cooking and keep the bright green color.

In a separate skillet melt the butter, add remaining garlic and broccoli and sauté for 5 minutes, or to desired tenderness.

Cut upper part of cherry tomatoes, drizzle with olive oil, place a tiny bit of minced garlic over each one, and place in oven at 350 for 10 minutes.

Polenta:
Place water and broth in a saucepan and bring to a boil. Gradually whisk in polenta and cook, stirring, over medium heat, until creamy Stir in grated Parmesan cheese, parsley, basil and the half and half or milk and drizzle a little more olive oil.

To serve spread polenta on a platter, or oven proof platters and arrange warm vegetables on top. Sprinkle with more Parmesan cheese. If desired, warm in oven for 10 minutes.

6 servings

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