Spiced Veggies with Polenta and Cilantro-Peach Chutney

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“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.”

Ingredients Nutrition


  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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