Asparagus, Peppers and Mushrooms with Polenta

Ragu Di Verdure

Cooking With Nick Stellino
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Ingredients:

1 recipe Broiled Polenta (see Cook's Tip, page 150)
4 tablespoons olive oil
1 pound asparagus, thin stalked, cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch dice
4 garlic cloves, thickly sliced
4 tablespoons chopped shallots
6 ounces shiitake or button mushrooms, sliced
1 tablespoon chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 teaspoon red pepper flakes
1/2 cup white wine
1/2 cup Chicken Stock (see page 228)
1/2 cup sliced oil-packed sun-dried tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
Serves 4
Printable Version
Prepare the Broiled Polenta and keep warm in the oven. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the asparagus, bell pepper and garlic and cook until they begin to brown, about 2-3 minutes. Add the shalllots, mushrooms, parsley, basil, thyme and red pepper flakes and cook until the shallots are soft and translucent and the mushrooms are limp, about 2-3 minutes. Pour in the wine, chicken stock, sun-dried tomatoes, salt and pepper. Bring to a boil, reduce the heat and simmer until the liquid is reduced by half, about 5-8 minutes.
To serve, spoon the vegetables onto serving plates and top with triangles of broiled polenta.
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