Polenta With Sauteed Veggies

          Polenta is nothing but boiled fine corn meal, popular in Italian and French cuisines, it can be served as such or baked, or fried along with sauteed veggies or just marinara sauce and cheese. It' s very easy to cook polenta, just follow the instructions on the box, but I read somewhere, that it's also made from scratch, starting from fresh corn. It has a very mild taste, so it can be used for making cakes and cookies also. We had it along with some sauteed veggies, making it a complete and filling meal..

Need To Have

• Polenta/Fine Corn Meal - 1/2 cup
• Onion - 1 medium, sliced fineely
• Garlic - 3, chopped finely
• Button Mushrooms - 200 gms, cleaned and diced
• Zucchini - 1 medium, diced
• Fresh Green Peas - 1/2 cup, cooked
• Tomato - 1, medium, chopped
• Red Chilly Flakes - 1/2 teaspoon
• Basil Pesto - 1 tablespoon
• Salt to taste
• Grated Parmesan

Method

          Heat some olive oil, add the garlic, saute it till light golden, then add the onion and saute for a couple of minutes. Then add the mushroom pieces and saute for another 2 minutes. Now add the diced zucchini and saute for 2 to 3 minutes.

          Add the tomato, saute for for 3 to 4 minutes. Now add the cooked peas, basil pesto, red chilly flakes and salt, mix it well and remove.

          Boil 2 cups of water, add some salt and cook the polenta till soft and cooked, keep mixing to prevent it from sticking to the pan. Once cooked, mix in some butter ( I used about a teaspoon, you can use more if you like ) and serve it warm, topped with some grated parmesan cheese along with the sauteed veggies and marinara sauce.

Note
You can add broccoli, red bell pepper/capsicum along with the above vegetables.
Cook the polenta according to the instructions on the box.
I have not given any measurement for the cheese, you can add more or less according to your preference.
Always remove the polenta, when it's still in pourable consistency, it thickens as it cools.
Also start your veggies first, towards the end cook the polenta, as it tastes best when it's still warm.