Polenta with Vegetables

Name: Polenta with Vegetables
Ingredients: 1 cup water; 3/4 cup chicken broth; 1/2 cup yellow cornmeal; 1/4 cup heavy cream; 1/4 teaspoon salt; 1 small carrot, halved lengthwise and sliced thin crosswise; 1/3 cup thinly sliced red onion; 2 mushrooms, stems discarded and the mushrooms sliced 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

12 ingredients

2 steps

Ingredients

1 cup water
3/4 cup chicken broth
1/2 cup yellow cornmeal
1/4 cup heavy cream
1/4 teaspoon salt
1 small carrot, halved lengthwise and sliced thin crosswise
1/3 cup thinly sliced red onion
2 mushrooms, stems discarded and the mushrooms sliced 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

Directions

1

In a 2-quart microwave-safe 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.
2

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 crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.