Creamy Polenta with Balsamic Mushrooms Green Beans and Asparagus
- Prep time: 20 minutes
- Calories: 450
- 4 Portobello Mushrooms
- 1 Garlic Clove
- 2 Tablespoons of Butter (pantry)
- 1 Small Bunch of Thyme
- 120 Grams of Cherry Tomatoes
- 200 Grams of Green Beans
- 1 250ml Pack of Chicken Stock
- 1 Cups of Milk (pantry)
- 0.25 Cups of Parmesan (Shredded)
- 90 Grams of Polenta
- 100 Grams of Asparagus
- 2 Teaspoons of Balsamic Vinegar
Prepare Ingredients:Preheat oven to 180°C. Wash the fresh produce. Trim the mushrooms stems, and place on an oven tray gill side up with halved tomatoes. Mince garlic, and in a small bowl mix with 1 TBS olive oil, balsamic vinegar and thyme leaves (you only need a large pinch, reserving remainder). Brush over mushrooms and tomatoes. Season with salt and pepper and some sprigs of thyme. Cook for 20 minutes (set a timer for half way), until mushrooms are tender.
Prepare Green Vegetables:Put a medium sized pot of water on to boil. Trim the ends off both the beans, and the woody ends of the asparagus. Set aside greens for blanching in step 5.
Boil Stock:After the mushrooms have cooked for 10 minutes, bring chicken stock with ½ cup of water and milk to the boil.
Cook Polenta:Once stock and milk have come to the boil, reduce heat down to low and add polenta in a steady stream, stirring continually. Cook polenta for 6 minutes, stirring regularly. As the polenta thickens add butter and parmesan (reserving some for garnish) to finish.
Blanche Greens:While polenta is cooking, blanche beans and asparagus in boiling water for 3 minutes (or to desired degree of doneness). Drain well and drizzle with a little oil, season with salt and pepper.
You Plate It:Divide polenta, blanched greens, balsamic mushrooms and tomatoes between plates. Garnish with remaining thyme. Enjoy!