Spiced Veggies with Polenta and Cilantro-Peach Chutney

Name: Spiced Veggies with Polenta and Cilantro-Peach Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 12 piece polenta; 2 cup fresh broccoli; 0.5 lb baby portabella mushrooms; 0.75 cup frozen artichoke heart; 2 onions; 2 small chopped tomatoes; 1 tbsp oil; 1 tbsp minced garlic; 0.5 tsp cumin powder; 0.5 tsp turmeric powder; 0.5 tsp crushed green chili pepper; 0.25 tsp red chili powder; 1 tsp coriander powder; 1 tsp salt; 0.5 tsp garam masala; 1 bunch fresh cilantro; 2 ripe peaches; 2 tbsp lemon juice; 4 green chilies; 0.25 inch ginger; 0.25 tsp red chili powder; 0.5 tsp ground pomegranate seeds; 1 tsp mango powder; 0.5 tsp black salt; 1 tsp salt

Polenta, broccoli and portabella mushrooms baked in the oven and spiced with cumin and turmeric for a South Asian chutney. Finish with spiced vegetables.

40 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Brush the polanta pieces with oil and bake in 500 degree oven for 5-10 minutes, turning once.
10 min
2
Rinse mushrooms, pat dry, and dice. Heat the oil in a skillet on medium-high heat. Add garlic and onions; stir until light brown.
3
Add the broccoli pieces and stir for a couple of minutes. Add all the seasonings except garam masala; stir for less than a minute.
4
Add tomatoes; cook for a couple of minutes. Add the mushrooms and artichoke hearts; cook for about 5 minutes, increasing heat if the mushrooms leave too much water.
5 min
5
Stir in garam masala. Spread the polanta pieces on a platter, top with spiced vegetables, and serve with the following chutney.
6
Cilantro Peach Chutney: Snip, wash, and chop the cilantro. Wash and cut the peaches. Put everything in a blender, and grind using about ¼ cup water as needed for semi liquid consistency.
7
The ingredients must be ground completely. Store in a nonmetallic container in the refrigerator.