Spiced Veggies with Polenta and Cilantro-Peach Chutney

“You may use any vegetable for this dish. Cilantro or coriander chutney is served with snacks and meals. You have a number of options as to what to add to this chutney. The chutney can be easily made in advance and frozen or refrigerated.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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