Polenta with Vegetables

We went to Normandy, France a few years ago so Stuart could revisit some of the World War II sites he had seen 50+ years ago on his trip around the world. We stayed in Bayeux, and had a vegetable polenta dish at a typical French restaurant which I have tried to recreate here.

Servings: 6 - 8

Ingredients:

• 1 T. olive oil

• 1 cups onions, diced

• 1/2 cup diced carrot

• 2 cloves garlic, minced

• 1 cups mushrooms, sliced

• 1 cups asparagus, diced

• 1/2 cup diced celery      

• 1 t. fresh thyme

• 1/8 cup dry sherry or ½ cup white wine

• 3 cups water or broth

• 3/4 cup instant polenta

• 1 t. salt

• 3/4 cup Parmesan cheese, divided

• 1/2 cup crumbled goat cheese or ricotta

Instructions:

1.  Preheat oven to 400 degrees

2.  Heat olive oil in large skillet over medium-high heat.  Add onions and carrots and sauté until softened and beginning to brown – about 5 minutes.

3.  Add garlic and next 4 ingredients (garlic through celery) and sauté for 3 to 4 additional minutes, again until softened and beginning to brown.

4.  Add thyme and sherry and cook until sherry has reduced by half.

5.  While vegetables are sautéing, bring the water and salt to boil and prepare the polenta according to package directions.

6.  When polenta is finished cooking, add 1 cup Parmesan cheese and the vegetable mixture, and stir gently to combine.

7.  Turn ½ the polenta mixture into a greased 9 X 13 or other shallow casserole dish, layer with the goat cheese, then the remaining polenta.  Sprinkle the remaining parmesan cheese on the top of the polenta and bake for 25 minutes.  Serve.