Polenta with Olives, Mushrooms, and Beans
Author: Valerie@Snap-Peas
Polenta with Olives, Mushrooms, and Beans
Ingredients
  • ½ tablespoon extra-virgin olive oil
  • 3 cups sliced mushrooms
  • 2 cloves garlic
  • ½ red onion, sliced
  • ½ tablespoon chopped fresh thyme
  • generous splash dry white wine
  • 1½ Tablespoons balsamic vinegar
  • ½ Cup vegetable broth (I used chicken)
  • 8 mixed olives, pitted and coarsely chopped
  • 1 can cannellini beans, rinsed and drained
  • salt and pepper to taste
  • 3 cups water
  • ¼ teaspoon kosher salt
  • 1 cup stone-ground polenta
  • ½ cup grated Parmesan cheese
  • 3 Tablespoons fresh flat-leaf parsley coarsely chopped
Instructions
  1. For the Polenta, bring 3 cups water and ¼ teaspoon salt to a boil in a heat saucepan.
  2. Gradually whisk in polenta.
  3. Reduce heat to low, cook for 30 minutes or until thick, stir frequently.
  4. Stir in ½ the cheese.
  5. For the mushroom mixture, heat a large skillet over medium-high heat.
  6. Add oil.
  7. Add mushrooms, garlic, onion, and thyme and saute until lightly browned.
  8. Add wine and vinegar, cook until liquid is reduced by half.
  9. Add broth, olives, beans, salt, and pepper.
  10. Bring to a boil, reduce heat to medium, and simmer 6 minute or until slightly thickened.
  11. Divide the polenta into shallow bowls, spoon mushroom mixture over the top, garnish with remaining cheese and parsley.
Recipe by snap-peas at https://www.snap-peas.com/2015/03/19/polenta-olives-mushrooms-beans/