Polenta with Asiago and Sautéed Vegetables

Polenta with Asiago and Sautéed Vegetables

servings
6

Ingredients

















Cooking Instructions

1

Place water and salt in a 3 quart covered saucepan on low heat.


2

In large skillet, sauté peppers, fennel and onions in olive oil over medium high heat until vegetables are tender crisp, 4 to 5 minutes. Add mushrooms, garlic and spices. Sauté until mushrooms are browned. Reduce heat to medium; add chicken broth and simmer until polenta is ready.


3

Remove cover from water in saucepan and bring to full boil. Gradually add cornmeal; cook, stirring constantly, until mixture begins to bubble, 4 to 5 minutes. Reduce heat to medium low; stir until almost all the water is absorbed, 5 to 6 minutes. Cover and remove from heat. Stir in mascarpone and asiago. Spoon polenta-cheese mixture into shallow bowls. Place vegetable mixture over polenta. Garnish with fennel weed and shavings of asiago.


Ingredients

















Cooking Instructions

1

Place water and salt in a 3 quart covered saucepan on low heat.


2

In large skillet, sauté peppers, fennel and onions in olive oil over medium high heat until vegetables are tender crisp, 4 to 5 minutes. Add mushrooms, garlic and spices. Sauté until mushrooms are browned. Reduce heat to medium; add chicken broth and simmer until polenta is ready.


3

Remove cover from water in saucepan and bring to full boil. Gradually add cornmeal; cook, stirring constantly, until mixture begins to bubble, 4 to 5 minutes. Reduce heat to medium low; stir until almost all the water is absorbed, 5 to 6 minutes. Cover and remove from heat. Stir in mascarpone and asiago. Spoon polenta-cheese mixture into shallow bowls. Place vegetable mixture over polenta. Garnish with fennel weed and shavings of asiago.


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