Creamy Polenta with Stir Fried Vegetables

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its food processor and 1.5-cup chopper attachments.



  • 4 oz. Fontina, divided
  • 4 cups water
  • ¾ tsp Kosher salt + more to taste
  • 1 cup yellow cornmeal, fine or coarse
  • 3 tbsp unsalted butter


  • 2 small carrots, peeled and ends trimmed
  • 1 red pepper
  • 1 onion
  • 1 lb. fresh asparagus, hard end trimmed and cut in half
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves

  1. Shred Fontina cheese using Braun’s Multiquick 7 food processor with fine shredding blade. Set aside.
  2. Bring 4 cups of water to a boil in a heavy bottomed large saucepan. Add ¾ tsp salt. Gradually whisk in the cornmeal. Reduce the heat to medium low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20-25 minutes. Turn off the heat, add the butter and half the cheese and stir until melted.
  3. While polenta is cooking, prepare the vegetables using the Braun Multiquick 7 food processor with slicing attachment. Slice the carrots. Remove from bowl, dry off with a paper towel and repeat with the red peppers and the onion. Slice just the bottom halves of the asparagus, reserving the tops.
  4. Add the garlic to the Braun Multiquick 7 1.5-cup chopper and finely chop by pulsing on high speed about 3 pulses. 
  5. Heat 1 tbsp oil in a non-stick skillet. When shimmering add the onion and half the garlic and sauté for 1 minute. Add the carrots, peppers, asparagus bottoms and thyme. Sauté for 3 to 5 minutes until softened. Remove from pan.
  6. Add remaining tbsp oil and the remaining garlic and sauté asparagus tops about 5 to 6 minutes or until tender.  
  7. When polenta is cooked, spoon into four shallow bowls and top with hot vegetables and remaining shredded cheese. Top with asparagus tops and serve immediately.

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