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Ingredients
- 1 large carrot, 1 large yellow squash, 1 large zucchini, sliced into 1/4" matchsticks
- 2 T evoo
- 10 oz. sliced cremini
- 2 large leeks, sliced into rounds
- 5 cloves garlic, minced
- 1/2 c. pitted kalamata, chopped
- 1 (28oz.) can chopped tomatoes
- 2 (14oz.) cans white beans, rinsed and drained
- 1 c. polenta
Details
Servings 8
Preparation
Step 1
Bring 8 cups salted water to a boil and fill large bowl with 8 cups of ice water. Add carrot to boiling watert, and simmer 1 minute. Add squash and zucchini, and cook 1 minute more. Drain and shock. Drain and set aside.
Heat oil over medium. Add mushrooms and sprinkle with salt. Saute 10 minutes or until they begin to brown. Add leeks and garlic. Saute 5 mins. Add olives; saute 1 minute. Stir in tomatoes and white beans. Reduce heat to med-low. Cover, simmer 10-15 mins.
Whisk together polental and 4 cups salted water in 2 qt saucepan. Bring to a boil over med-high, whisking frequently. Reduce to low, cook 10-15 mins until done, stirring often. Season with salt and pepper. Stir in carrots, zucchini and squash into stew; simmer 2-3 minutes, or until heated through. Season with salt and pepper. Serve stew on top of polenta.
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