Polenta Primavera from Local Bounty

One of my most treasured cook books is Local Bounty by Devra Gartenstein. This book showcases seasonal dishes that are simple yet hearty and beautiful. I made Polenta Primavera tonight, tweaking it as I went along based on the on-hand veggies I had. I might add that tonight was the very fist time I cooked with white wine. I used a delicious chardonnay and the fruity tangents mixed with the flavorful veggies was an amazing pair. I will be cooking with this wine more often.
One vegetable that was showcased was my lovely chard that has been growing the past few months.

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It was tender, mild and such a treat. Of course I under estimated the amount of shrinkage so next time I will be cutting double the amount.

Polenta Primavera from Local Bounty

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Ingredients – 2 servings

  • 4 – 1/2 inch slices of pre-cooked polenta
  • 2 tablespoons olive oil
  • 1/3 sweet yellow onion, sliced into large pieces
  • 1 tablespoon minced garlic
  • 1/3 red bell pepper, sliced into small strips
  • 1 cup sliced mushrooms
  • 1/2 cup fresh of frozen peas
  • a few handfuls of fresh green beans, washed and cut into 3 inch pieces
  • a large amount of chard (depending on the size of leaves – it will shrink down 50% or more)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup white wine
  • salt and pepper

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Directions

Pan sear or bake the polenta. If baking, preheat oven to 375 and lay polenta slices on a baking sheet. Cook for 10 minutes on each side, or until crispy on the outside. If searing, place a few tablespoons of EVOO in a skillet and sear each side of the polenta until crispy.

Add 2 tablespoons of EVOO to a large pan on medium. Add onion, red bell pepper, mushrooms and a pinch of salt. Sautee for about 5 minutes. Add garlic, peas, chard, beans, parsley, pepper and another pinch of salt. Cook for another 5 minutes. Add white wine, cover and cook for about 10 minutes, or until wine is mostly cooked out.

Serve vegetables over the polenta.

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tashasig

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