Spiced Veggies with Polenta and Cilantro-Peach Chutney

kusum gupta's Note:

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.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 12 pieces polenta , cut into strips
• 2 cups fresh broccoli , trimmed,washed and separated in small florets
• ½ lb baby portabella mushrooms
• ¾ cup frozen artichoke heart
• 2 onions , chopped
• 2 small chopped tomatoes
• 1 tablespoon oil

Seasonings

• 1 tablespoon minced garlic
• ½ teaspoon cumin powder
• ½ teaspoon turmeric powder
• ½ teaspoon crushed green chili pepper
• ¼ teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• ½ teaspoon garam masala

For Chutney

• 1 bunch fresh cilantro (coriander)
• 2 ripe peaches
• 2 tablespoons lemon juice

Seasonings

• 4 green chilies
• ¼ inch ginger
• ¼ teaspoon red chili powder , to taste
• ½ teaspoon ground pomegranate seeds
• 1 teaspoon mango powder
• ½ teaspoon black salt
• 1 teaspoon salt

Directions:

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.