Creamy Polenta Bowls with Sautéed Red Peppers, Zucchini, and Mushrooms

Parmesan-parsley polenta, mixed vegetable sauté

Serves: 4 | Time to Table: 30 minutes | Calories: 360 | Protein Category: Veggie | Allergens: Contains Milk (Parmesan) | Excellent Source of: Fiber, Vitamin A, Vitamin C | Good Source of: Potassium, Protein


Equipment:

  • - Chef's Knife
  • - Large Saute Pan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Bell Pepper Slices
  • - Minced Garlic
  • - Parsley
  • - Polenta
  • - shredded Parmesan
  • - Sliced Mushrooms
  • - Sliced Yellow Onion
  • - Tomato Paste
  • - Vegetable Stock Concentrate
  • - Zucchini chunks

Wine Pairings by @grapefriend

A restrained, silky Pinot Gris from Alsace pairs perfectly with the flavors of this dish.

Beer Pairings

English Style Brown Ales are known or their nuttiness and earthy flavors which will pair well with this dish.

TK Table Talk:

What rhymes with polenta?

What To Do:

Creamy Polenta Bowls with Sautéed Red Peppers, Zucchini, and Mushrooms (Family Meal)- Step 1

1. Chop parsley, including stems.

Creamy Polenta Bowls with Sautéed Red Peppers, Zucchini, and Mushrooms (Family Meal)- Step 2

2. Make the Stock: In the sauce pan over medium heat, bring 5¾ cups water and 1 teaspoon salt to a boil. Whisk in the vegetable stock concentrate until dissolved.

Creamy Polenta Bowls with Sautéed Red Peppers, Zucchini, and Mushrooms (Family Meal)- Step 3

3. Cook the Polenta: While whisking, add the polenta in a thin, steady stream. Cook for 3 minutes, whisking constantly. Add extra water if the polenta becomes too thick to stir easily. Stir in ¾s of the Parmesan (reserve the rest for garnish) and the parsley. Remove from the heat and keep warm. Polenta should be fairly runny (like a cake batter thickness); it will thicken up once poured out.

Creamy Polenta Bowls with Sautéed Red Peppers, Zucchini, and Mushrooms (Family Meal)- Step 4

4. Sauté the Vegetables: Heat 2 tablespoons plus 2 teaspoons olive oil in a large skillet over medium-high heat. Add peppers, zucchini, mushrooms, and onion. Sauté 10 minutes or until vegetables are tender. Stir in garlic, tomato paste, Σ cup water, and Σ teaspoon each salt and pepper. Cook 1 minute longer, scraping all the flavorful brown bits from the bottom of the pan.

To Serve: Divide polenta between serving bowls. Top with vegetable mixture and garnish with remaining Parmesan. Serve immediately.

Pro Tip:

Make a polenta pizza! Pour your polenta onto a large tray and allow to set for a few minutes. Top with vegetables and cut like a pizza.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.

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