Polenta, a dish made from boiled cornmeal, is a traditional staple food throughout much of northern Italy.
The fresh fusion of veggies polenta is a compelling recipe to make. Since the cooking of polenta can take upto 45 minutes, go for this if you are in a mood for trying out a different cuisine and have some time to spare.
Ingredients
- Corn meal – 1 cup
- Water – 3 cups
- Soy milk – ½ cup
- Red onion – 1 (cut into thin slices)
- Garlic – 2 cloves ( grated)
- Green beans – ½ cup (cut into thin strips)
- Bell pepper- 1 (chopped into strips)
- Mushrooms – 15 nos (sliced thinly)
- Fennel seeds – ½ teaspoon ( crushed)
- Pepper (ground)
- Salt to taste
Directions to Cook Polenta
1. Place corn meal, water and salt in a deep bottomed pan and whisk well using a whisker. Place the pan over medium heat and keep mixing until the mixture boils.
2. Reduce the heat when the mixture comes to boil. Add ½ cup of soy milk and keep whisking. When you notice big bubble bursts at the center of the polenta, remove pan from heat.
3. Spoon the polenta into a pie plate and set aside for 30 minutes. It could be sliced, once it is cooled.
4. Heat a skillet and toast the polenta pieces, adding few drops of oil on each side. You can cook for 4 minutes on each side for crispy polenta .
Tip:
To diminish any concerns of lumps, you can add the corn meal to cold water, stir then add it to the boiling water and stir constantly.
Directions to cook vegetables.
1. Heat oil in a 10 inch skillet over medium heat. Add onions and garlic in the pan. Do not stir; let them caramelize for 3 to 5 minutes. Be careful enough not to burn them.
2. Add the green beans and let them cook in the skillet, stirring occasionally for 3 to 4 minutes. Now add the bell peppers and gently toss the green peppers and onions, so that bell peppers are touching the bottom of the pan. Let the bell peppers cook for 4 minutes.
3. Move the veggies to one part of the pan and line the mushrooms in the pan and let them brown. Flip the mushrooms and cook on the other side too. Now gently mix the veggies and stir fry for few more minutes. Add salt and pepper. Sprinkle the crushed fennel seeds and toss the veggies gently.
Serve polenta over vegetable mixture.
Veggies in Creamy sauce
1. Reserve a part of the veggies in the pan and sprinkle a spoon of all purpose flour and stir briskly. Add half cup of soy milk. Stir continuously to avoid lumps and simmer the stove. Once the sauce is thickened check for salt and pepper and add if, necessary.
The flavor of fennel seeds is mild, yet it adds richness to the meal. You could flavor up the polenta by adding dry herbs and spices. This yummy dish goes to Vaishali’s Italian Vegan event.