Polenta medley



  • Fresh asparagus
  • Edamame beans
  • Fresh green beans
  • Peaches and cream corn
  • Shredded cabbage
  • Marinated artichoke hearts
  • Capers
  • Diced leek
  • Marinara sauce
  • Diced polenta


  • Toss the asparagus in olive oil and roast in a 400F oven.
  • Steam the green beans.
  • Steam the edamame beans and corn.  I used frozen varieties for both.  In the summer, I would use fresh corn.
  • Saute the diced leek and shredded cabbage.  One the vegetables are softened, add the diced polenta.  I often make my own polenta, but in this case I used the store-bought variety that comes in a roll.  You need a firm polenta for this recipe.
  • Add the steamed vegetables, marinara sauce, artichoke, and capers.  Season to taste.  My marinara sauce is home-made and contains a fair amount of full-bodied red wine. Saute until the sauce is fully heated.
  • Remove from heat, and add the roasted asparagus.

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