Mushrooms, green beans and white beans with polenta

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3 pounds mixed mushrooms, sliced or quartered

1 yellow onion, diced

2 tbsp olive oil

2 tbsp minced garlic

1 tbsp Thyme

Salt to taste

Pepper to taste

A dash of crushed red pepper

1 tbsp white miso

2 cans cannellini beans, drained and rinsed

1 pound fresh green beans, trimmed and cut into 2 in. pieces

2 boxes polenta/cornmeal grits

1 tsp sage

32 oz vegetable broth

Prepare cornmeal according to package directions, adding sage and substituting vegetable broth for 32 oz of the water in directions. When polenta is prepared and still hot, spread a layer on the bottom of the serving dish or dishes. Set aside.

In a large pan, saute onion in olive oil on medium high heat until translucent. Add garlic and other spices until aromatic. Add mushrooms. As mushrooms begin to create a significant amount of liquid in the pan, add miso and stir. Add green beans, and simmer on low, covered, for about 15 minutes. Uncover, add beans, and reduce on medium low heat until sauce is thicker. Spoon over polenta. Serve hot.

Amanda Suckow