Recipe - Polenta With Vegetables

1 cup Water
Three fourths cup Chicken broth
One half cup Yellow cornmeal
One fourth cup Heavy cream
One fourth teaspoon Salt
1 small Carrot; halved lengthwise
; and cut or sliced up thin
; crosswise
1/3 cup Thinly cut or sliced up red onion
2 Mushrooms; stems discarded
and
; the mushrooms
; cut or sliced up thin
1 Garlic clove; minced
1 tablespoon Olive oil
1/3 cup Freshly grated Parmesan
A pinch of dried hot red
pepper flakes; or to taste

In a 2quart microwavesafe round glass casserole with a lid stir together
the water, the broth, the cornmeal, the cream, and the salt and microwave
the mixture, covered, at high power (100%), stirring every 2 minutes, for 6
minutes, or until the cornmeal is cooked but the mixture is still soft. In
a small heavy skillet saute the carrot, the onion, the mushrooms, and the
garlic in the oil over moderately high heat, stirring frequently, for 3
minutes, or until the vegetables are crisptender and golden, and stir into
the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.

Serves 2 generously.

Gourmet December 1992

Converted by MC_Buster.

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