Polenta with Green Beans, Mushrooms, Peas, and Leeks

Ingredients

• 0.3 cup butter chilled cut into 1/2-inch cubes ()
• 1 cup peas fresh shelled (12 to 14 ounces in pods)
• 2 teaspoons thyme sprigs fresh chopped
• 0.8 pound green beans trimmed
• 3 tablespoons cup heavy whipping cream 
• 2 cups leek white green thinly sliced ( and pale parts only; 2 medium)
• 1 pound mushrooms wild assorted stemmed cut into wedges (such as crimini, small portobello, and shiitake)
• 3 tablespoons olive oil 
• 2 tablespoons parsley fresh italian divided chopped
• 1.8 cups cornmeal (coarse cornmeal)
• 0.8 cup shallots sliced
• 2.5 cups vegetable stock 
• 1.5 cups mirin dry white
• 4 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Blanch green beans 1 minute in boilingwater.
2. Add peas and cook until both beansand peas are crisp-tender, about 3 minutes.
3. Transfer to bowl of ice water to cool.
4. Drain.
5. Cut beans on diagonal into 1-inch pieces. Setbeans and peas aside.
6. Bring milk and broth to boil in largesaucepan over high heat. Reduce heat tomedium. Gradually whisk in polenta. Reduceheat to low. Cook until polenta is verythick, whisking almost constantly, about10 minutes. Season with salt and pepper.
7. Remove from heat; cover to keep warm.
8. Meanwhile, combine leeks andvermouth in medium saucepan. Boil overmedium-high heat until reduced to 1/3 cup,8 minutes.
9. Remove from heat. Graduallywhisk in butter, allowing each addition tomelt before adding next.
10. Add cream andwhisk over very low heat to blend. Seasonwith salt and pepper. Set aside.
11. Heat oil in large skillet over medium-highheat.
12. Add mushrooms and sauté untilalmost tender, 5 minutes. Stir in shallots,1 tablespoon parsley, and thyme. Sauté untilmushrooms are very tender, about 5 minutes.
13. Add beans and peas, tossing to coat.
14. Rewarm polenta and spoon into largeshallow bowl. Top with green bean mixtureand remaining 1 tablespoon parsley. Rewarmleeks over low heat, whisking constantly;spoon evenly over polenta.
15. * Sold at some supermarkets and at naturalfoods stores and Italian markets. If unavailable,substitute an equal amount of regular yellowcornmeal and cook about half as long.