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Polenta With Spring Vegetable Stew Recipe
|Defatted chicken stock||3 1⁄2 Cup (56 tbs)|
|Instant polenta||1 Cup (16 tbs)|
|Vegetable stock||1 Cup (16 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Chopped leeks||1 Cup (16 tbs)|
|Quartered mushrooms||1 Cup (16 tbs)|
|Orange juice||2 Tablespoon|
|Chopped italian parsley||1 Tablespoon (Fresh Ones)|
|Garlic||2 Clove (10 gm), diced|
|Chopped fresh rosemary||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Asparagus||1 Cup (16 tbs), cut into 1 inch pieces|
|Peas||1 Cup (16 tbs) (Fresh / Frozen)|
|Black pepper||To Taste|
|Chopped fresh basil||2 Tablespoon|
Serving size: Complete recipe
Calories 534 Calories from Fat 66
% Daily Value*
Total Fat 8 g11.6%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2763.5 mg115.1%
Total Carbohydrates 87 g28.9%
Dietary Fiber 19.6 g78.6%
Sugars 25.4 g
Protein 39 g78.1%
Vitamin A 134.2% Vitamin C 236%
Calcium 62.4% Iron 114.5%
*Based on a 2000 Calorie diet
While the stock is simmering, add the polenta in a slow, steady stream, stirring constantly.
Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally.
While the polenta is cooking, in a large no-stick frying pan over medium-high heat, bring the vegetable stock to a simmer.
Add the onions, leeks, mushrooms, orange juice, parsley, garlic, rosemary and grated orange rind.
Cover and cook for 15 minutes, or until the vegetables are soft.
Add the asparagus; cover and cook for 5 minutes, or until the asparagus is bright green and crisp-tender.
Add the peas and cook, uncovered, for 1 minute, or until heated through.
Add salt and pepper to taste.