Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
4 tablespoons olive oil
3 garlic cloves, minced
1 garlic clove minced, for the tomatoes
3 green onions
4 portobello mushrooms, coarsely sliced
1 medium size brocoli, cut into florets
1 tablespoon butter
6 cherry tomatoes
¼ cup dry white wine

1 cup polenta
2 cups of chicken or meat broth
2 cups water
1 tablespoon butter
½ cup grated Parmesan cheese
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil
1/2 cup of half and half or evaporated milk
¼ cup olive oil


Heat 2 tablespoons olive oil and sauté half of the minced garlic and shallots for 1 minute. Remove garlic and shallots and set aside. Heat 2 more tablespoons of olive oil and sauté portobello mushrooms. Stir in reserved garlic and shallots, add wine and cook until liquid evaporates.

Cook broccoli florets in boiling water for 5 minutes. Strain water and rinse immediately with cold water to stop the cooking and keep the bright green color.

In a separate skillet melt the butter, add remaining garlic and broccoli and sauté for 5 minutes, or to desired tenderness.

Cut upper part of cherry tomatoes, drizzle with olive oil, place a tiny bit of minced garlic over each one, and place in oven at 350 for 10 minutes.

Place water and broth in a saucepan and bring to a boil. Gradually whisk in polenta and cook, stirring, over medium heat, until creamy Stir in grated Parmesan cheese, parsley, basil and the half and half or milk and drizzle a little more olive oil.

To serve spread polenta on a platter, or oven proof platters and arrange warm vegetables on top. Sprinkle with more Parmesan cheese. If desired, warm in oven for 10 minutes.
        6 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved