Polenta with Asiago and Sautéed Vegetables
Creamy polenta, infused with mascarpone and asiago cheese, is topped with a cornucopia of sautéed garden 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 (14.5-ounce) can vegetable broth
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta-style cornmeal
1 (8-ounce) container Wisconsin Mascarpone cheese
1 cup shredded Wisconsin Asiago cheese
- 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.
- Add mushrooms, garlic and spices. Sauté until mushrooms are browned. Reduce heat to medium; add vegetable broth and simmer until polenta is ready.
- 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.
- Spoon polenta-cheese mixture into shallow bowls. Spoon vegetable mixture over polenta. Garnish with fennel weed and shavings of asiago cheese.
Makes 6 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.