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Polenta with Vegetables Primavera Recipe

recipetips.com - Ingredients included in this recipe are butter, garlic, minced, red pepper flakes, chicken broth, polenta, chopped green onion, Parmesan cheese, grated, plus more for garnish, Salt and freshly ground black pepper, to taste, green beans, trimmed, baby carrots, peeled and sliced, asparagus, trimmed, red bell pepper, julienned, olive oil.
Ingredients
  • 1/2 tablespoon butter
  • 1 clove garlic, minced
  • 1 pinch red pepper flakes
  • 2 1/2 cups chicken broth
  • 1 cup polenta
  • 1/3 cup chopped green onion
  • 1/2 cup Parmesan cheese, grated, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • 1 cup green beans, trimmed
  • 1 cup baby carrots, peeled and sliced
  • 1 cup asparagus, trimmed
  • 1 cup1 red bell pepper, julienned
  • 2 tablespoons olive oil
  • 2 tablespoons butter
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Directions
Butter a 9x9 inch baking pan and set aside.

In a heavy saucepan, combine the minced garlic, red pepper flakes and chicken broth. Bring to a boil, then whisk in the polenta. Continue whisking and reduce heat, cooking mixture until thickened and grains have become tender, about 7-10 minutes.

As soon as polenta is done, mix in green onion and Parmesan, then season to taste with salt and pepper. Quickly pour polenta into the prepared baking pan and spread with a spatula to smooth the top. Cover with plastic wrap and place in the refrigerator until cool and firm, anywhere from 30-60 minutes; cut into squares, diamonds or circles.

While polenta is cooling, blanch each vegetable separately in boiling water, immersing each batch in ice water and draining afterwards. Set aside.

In a nonstick skillet, add enough equal parts olive oil and butter to generously cover bottom of pan. Place over medium-high heat until hot but not smoking. Sauté the polenta pieces browning lightly, about 2-3 minutes per side. Set on a paper towel to drain.

Pat veggies dry, then quickly sauté them in the same pan as the polenta, adding a bit more oil, if necessary. Serve hot vegetables over polenta and garnish with extra Parmesan cheese. Sprinkle with salt and freshly ground black pepper, to taste.

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Glossary Terms
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