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Categories:
orange juice red wine vinegar olive oil green beans cremini mushrooms shallots rosemary low-fat milk salt corn grits Parmesan cheese
Viewed: 14 - Published at: 3 years agoIngredients
- 2 Tbs. orange juice
- 2 tsp. red wine vinegar
- 3 Tbs. olive oil
- 12 oz. green beans, trimmed and cut in half
- 8 oz. cremini mushrooms, quartered
- 3 large shallots, peeled and quartered
- 3 3-inch rosemary sprigs, plus 4 small sprigs for garnish
- 1/2 cup low-fat milk
- 1 1/4 tsp. salt
- 1 cup corn grits or coarse cornmeal
- 13 cup grated Parmesan cheese, optional
Method
- Combine orange juice and vinegar in small bowl, and set aside.
- Heat oil in skillet over medium heat.
- Add beans, mushrooms, shallots, and 3-inch rosemary sprigs.
- Reduce heat to medium-low.
- Cook 30 minutes, or until vegetables are browned.
- Remove from heat, add orange juice mixture, and scrape browned bits off bottom of pan.
- Remove rosemary sprigs, and season with salt and pepper, if desired.
- Keep warm.
- Bring milk, salt, and 31/2 cups water to a boil in saucepan.
- Whisk in grits.
- Reduce heat to medium-low, and simmer 20 minutes, or until smooth, stirring often.
- Stir in 2 Tbs.
- Parmesan (if using).
- Serve vegetables over polenta garnished with small rosemary sprigs and sprinkled with remaining Parmesan (if using).
