Ingredients
- For the veggies:
- ½ teaspoon of Saffron
- ½ tablespoon of Cumin
- ¼ teaspoon of cinnamon
- ½ tablespoon of paprika
- 1 pound carrots cut off the ends and then in thirds
- 1 pound zucchini cut off the ends and then in thirds
- 1 pound turnips cut off the ends and then in half
- 1 can chickpeas drained
- 3 onions sliced thinly
- ½ bunch cilantro chopped
- 2 garlic cloves crushed
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- Salt and pepper to taste
- 2 cups of water
- For the polenta:
- 2 cups whole milk
- 2 cups water
- 1 ½ teaspoons salt
- 1 cup polenta or yellow cornmeal
- 4 tablespoons unsalted butter
- ¼ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
Instructions
- For the veggies:
- Take a heavy bottom pot, add the oil, let it heat and then add the onions, garlic, saffron, paprika, salt, pepper, cumin, cinnamon, add the carrots and chickpeas, water and let that simmer for 15 minutes. Uncover and add finally the turnips and zucchini and tomato paste. Rectify salt and pepper to taste, let it simmer again for the 15 minutes. At this point veggies must be cook. Reserve.
- For the polenta:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese.
- Serve the polenta in bowls and then top with the veggies and some sauce!
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!