Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Polenta with Asiago and Sautéed Vegetables

Servings: 6


For Sautéed Vegetables:
1 tablespoon olive oil
2 medium red peppers, cut into strips
2 medium sweet onions, cut into wedges
1 fennel bulb, thinly sliced; reserve fennel weed for garnish
3 cups sliced fresh crimini or button mushrooms
1 tablespoon coarsely chopped fresh garlic
1 tablespoon snipped fresh parsley
1 teaspoon coarse ground pepper
1 can (14 1/2 ounces) chicken broth

For Polenta:
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta style cornmeal
1 container (8 ounces) Wisconsin mascarpone cheese
1 cup (3 ounces) Wisconsin asiago cheese, shredded

Cooking Directions:

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

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.

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.

Enter the food name below and we'll give you a few ideas.