Creamy Polenta with Balsamic Mushrooms Green Beans and Asparagus
  • Prep time: 20 minutes
  • Calories: 450
This is a wonderfully simple, but delicious meal. The creamy polenta teams beautifully with the roasted mushrooms and balsamic vinegar. Throw in some crunchy, blanched greens and you have yourself a great vegetarian dish. Enjoy!
  • 4 of Portobello Mushrooms
  • 1 of Garlic Clove
  • 2 Tbsp of Butter (pantry)
  • 1 Small Bunch of Thyme
  • 160 g of Cherry Tomatoes
  • 200 g of Green Beans
  • 1 Cup of Milk (pantry)
  • 14 Cup of Parmesan (Shredded)
  • 90 g of Polenta
  • 100 g of Asparagus
  • 2 Tsp of Balsamic Vinegar

Prepare Ingredients:

Preheat oven to 180°C. Trim mushrooms stems, place on baking tray gill side up with halved tomatoes. Mince garlic, mix with 1 Tbsp olive oil, balsamic vinegar and pinch of thyme leaves. Brush over mushrooms and tomatoes. Season with salt and pepper and some sprigs of thyme. Cook for 20 minutes 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:

When the mushrooms have cooked for 10 minutes, in a medium pot bring chicken stock, 12 cup of water and milk to the boil.

Cook Polenta:

Once stock and milk have come to the boil, reduce heat 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. Season with salt to taste.

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 (or extra butter), season with salt and pepper.

You Plate It:

Divide polenta, blanched greens, balsamic mushrooms and tomatoes between plates. Garnish with remaining thyme. Enjoy!