Polenta with Green Beans, Mushrooms, Peas, and Leeks
- 3/4 pound green beans, trimmed
- 1 cup fresh shelled peas (12 to 14 ounces 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 tablespoons heavy whipping cream
- 3 tablespoons olive oil
- 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
- 3 large shallots, sliced (about 3/4 cup)
- 2 tablespoons chopped fresh Italian parsley, divided
- 2 teaspoons chopped fresh thyme
- Produce
- Green beans (3/4 pound)
- Italian parsley, fresh (2 tablespoons)
- Mushrooms, assorted wild (1 pound)
- Peas, fresh (1 cup)
- Shallots, sliced (about 3/4 cup), large (3)
- Thyme, fresh (2 teaspoons)
- Canned Goods
- Vegetable broth (2 1/2 cups)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Pasta & Grains
- Polenta (1 3/4 cups)
- Dairy
- Butter (1/4 cup)
- Heavy whipping cream (3 tablespoons)
- Whole milk (4 cups)
- Beer, Wine & Liquor
- Vermouth, dry white (1 1/2 cups)
- Other
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published June 1, 2009 (3 years ago).
4 people saved this recipe.
