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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Polenta with Green Beans, Mushrooms and Leeks
Polenta with Green Beans, Mushrooms and Leeks
(Polenta con Fagioli Verdi, Funghi e Porri)
 
 
Ingredients:
 
3/4 pound green beans, trimmed
1 cup fresh shelled peas (12 to 14 ounces in pods)
1 and 3/4 cups polenta (coarse cornmeal)
2 and 1/2 cups vegetable broth
4 cups whole milk
2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 and 1/2 cups dry white vermouth
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
3 tablespoons heavy whipping cream
3 tablespoons extra virgin olive oil
1 pound assorted wild mushrooms (such as crimini, small Portobello, and shiitake), stemmed, caps cut into wedges
3 large shallots, sliced (about 3/4 cup)
2 tablespoons chopped fresh Italian parsley, divided
2 teaspoons chopped fresh thyme
 
Directions:
 
Blanch green beans 1 minute in boiling water.

Add peas and cook until both beans and peas are crisp-tender, about 3 minutes.

Transfer to bowl of ice water to cool.

Drain.

Cut beans on diagonal into 1-inch pieces.

Set beans and peas aside.

Bring milk and broth to boil in large saucepan over high heat.

Reduce heat to medium.

Gradually whisk in polenta.

Reduce heat to low.

Cook until polenta is very thick, whisking almost constantly, about 10 minutes.

Season with salt and pepper.

Remove from heat.

Cover to keep warm.

Combine leeks and vermouth in medium saucepan.

Boil over medium-high heat until reduced to 1/3 cup, 8 minutes.

Remove from heat.

Gradually whisk in butter, allowing each addition to melt before adding next.

Add cream and whisk over very low heat to blend.

Season with salt and pepper.

Set aside.

Heat olive oil in large skillet over medium-high heat.

Add mushrooms and saute until almost tender, 5 minutes.

Stir in shallots, 1 tablespoon parsley, and thyme.

Saute until mushrooms are very tender, about 5 minutes.

Add beans and peas, tossing to coat.

Rewarm polenta and spoon into large shallow bowl.

Top with green bean mixture and remaining 1 tablespoon parsley.

Rewarm leeks over low heat, whisking constantly.

Spoon evenly over polenta. Makes 6 servings.
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