Polenta with Green Beans, Mushrooms, Peas, and Leeks

Polenta with Green Beans, Mushrooms, Peas, and Leeks
Photo by Richard Jung


  • 2 teaspoons fresh thyme
  • 2 ½ cups vegetable broth
  • 3 tablespoons olive oil
  • 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake)
  • 3 tablespoons heavy whipping cream
  • ¼ cup butter
  • 1 ¾ cups polenta (coarse cornmeal)*
  • + 7 more ingredients
    • 2 tablespoons fresh Italian parsley
    • 2 cups leeks (white and pale green parts only)
    • 4 cups whole milk
    • ¾ pound green beans
    • 1 cup fresh shelled peas
    • 3 large shallots
    • 1 ½ cups dry white vermouth

Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside. Bring milk and broth to boil in large saucepan over high h...

View full recipe at Epicurious


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