Polenta With Spring Vegetable Stew Recipe

I have never tried any Polents recipe before. How to make it?……still gives me goosebumps. But then when I saw this easy recipe of Polenta With Spring Vegetable Stew , and how effortlessly it could be made pushed me to just go for it. And I did! And results are surprisingly astonishing! My husband and kids relish Polenta With Spring Vegetable Stew and this is the one recipe which they are fan of. So give it a try and make everybody your fan!

Summary

CuisineCourse
MethodSpeciality

Ingredients

 Defatted chicken stock3 1⁄2 Cup (56 tbs)
 Instant polenta1 Cup (16 tbs)
 Vegetable stock1 Cup (16 tbs)
 Diced onions1 Cup (16 tbs)
 Chopped leeks1 Cup (16 tbs)
 Quartered mushrooms1 Cup (16 tbs)
 Orange juice2 Tablespoon
 Chopped italian parsley1 Tablespoon (Fresh Ones)
 Garlic2 Clove (10 gm), diced
 Chopped fresh rosemary1 Teaspoon
 Grated orange rind1 Teaspoon
 Asparagus1 Cup (16 tbs), cut into 1 inch pieces
 Peas1 Cup (16 tbs) (Fresh / Frozen)
 Salt To Taste
 Black pepper To Taste
 Chopped fresh basil2 Tablespoon

Nutrition Facts

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

Directions

In a medium saucepan, bring the chicken stock to a boil; reduce the heat to low.
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.
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