Spiced Veggies with Polenta and Cilantro-Peach Chutney

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 12  pieces polenta, cut into strips
• 2  cups fresh broccoli, trimmed,washed and separated in small florets
• 1⁄2 lb baby portabella mushrooms
• 3⁄4 cup frozen artichoke heart
• 2  onions, chopped
• 2  small chopped tomatoes
• 1  tablespoon  oil

• Seasonings

• 1  tablespoon  minced garlic
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon  crushed green chili pepper
• 1⁄4 teaspoon red chili powder
• 1  teaspoon coriander powder
• 1  teaspoon salt
• 1⁄2 teaspoon garam masala

• For Chutney

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

• Seasonings

• 4  green chilies
• 1⁄4 inch ginger
• 1⁄4 teaspoon red chili powder, to taste
• 1⁄2 teaspoon ground pomegranate seeds
• 1  teaspoon mango powder
• 1⁄2 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.