Polenta with Olives, Mushrooms, and Beans |
Author: Valerie@Snap-Peas
Polenta with Olives, Mushrooms, and Beans
- 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
- For the Polenta, bring 3 cups water and ¼ teaspoon salt to a boil in a heat saucepan.
- Gradually whisk in polenta.
- Reduce heat to low, cook for 30 minutes or until thick, stir frequently.
- Stir in ½ the cheese.
- For the mushroom mixture, heat a large skillet over medium-high heat.
- Add oil.
- Add mushrooms, garlic, onion, and thyme and saute until lightly browned.
- Add wine and vinegar, cook until liquid is reduced by half.
- Add broth, olives, beans, salt, and pepper.
- Bring to a boil, reduce heat to medium, and simmer 6 minute or until slightly thickened.
- 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/
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