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Article: Parmesan Polenta With Chunky Italian Vegetables
- Article from:
- Columbia Daily Tribune
- Article date:
- March 7, 2007
CopyrightCopyright 2007 Columbia Daily Tribune. Provided by ProQuest LLC. (Hide copyright information)
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Polenta:
31/2 cups water
1/2 teaspoon salt
1 cup stone-ground cornmeal
Freshly ground pepper, to taste
4 tablespoons grated Parmesan cheese, divided
Vegetables:
1 tablespoon olive oil
1 medium sweet onion, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
1 cup frozen chopped artichoke hearts, thawed and drained
1 cup frozen chopped broccoli, thawed and drained
/ cup chopped roasted red pepper, drained
2 Roma tomatoes, peeled, seeded and chopped
21/2 teaspoons Italian seasoning
Salt and pepper, to taste
1 141/2-ounce can whole no-salt-added tomatoes
2 tablespoons minced fresh parsley
Freshly grated Parmesan cheese
For the polenta: Heat water to a boil in a heavy medium ...