Creamy polenta, infused with mascarpone and asiago cheese, topped with a cornucopia of sauteed garden vegetables.

Polenta with Asiago and Sautéed Vegetables

Sautéed Vegetables:
1 tablespoon olive oil
2 medium red peppers, cut into strips
2 medium sweet onions, cut into wedges
1 fennel bulb, thinly sliced; reserve fennel weed for garnish
3 cups sliced fresh crimini or button mushrooms
1 tablespoon coarsely chopped fresh garlic
1 tablespoon snipped fresh parsley
1 teaspoon coarse ground pepper
1 (14 1/2-ounce) can vegetable broth

 

Polenta:
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta style cornmeal
1 container (8 ounces) Wisconsin Mascarpone cheese
1 cup (3 ounces) shredded Wisconsin Asiago cheese

1. For Sautéed Vegetables: In large skillet, sauté peppers, fennel and onions in olive oil over medium high heat until vegetables are tender crisp, 4 to 5 minutes.
2. Add mushrooms, garlic and spices. Sauté until mushrooms are browned. Reduce heat to medium; add vegetable broth and simmer until polenta is ready.
3. For Polenta: Place water and salt in a 3 quart saucepan on low heat and bring to full boil. Gradually add cornmeal; cook, stirring constantly, until mixture begins to bubble, 4 to 5 minutes. Reduce heat to medium low; stir until almost all the water is absorbed, 5 to 6 minutes. Remove from heat and stir in Mascarpone and Asiago cheeses.
4. Spoon polenta-cheese mixture into shallow bowls. Spoon vegetable mixture over polenta. Garnish with fennel weed and shavings of Asiago cheese.

Makes 6 servings.

Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.