Polenta with Green Beans, Mushrooms, Peas, and Leeks

(6) Course Main Dishes

Ingredients in this Recipe

1 3/4 cups polenta (coarse cornmeal)*
1 cup fresh shelled peas (12 to 14 ounces in pods)
1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
1/4 cup (1/2 stick) chilled butter, cut into 1/2 inch cubes
2 1/2 cups vegetable broth
2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
2 tablespoons chopped fresh Italian parsley, divided
2 teaspoons chopped fresh thyme
3 large shallots, sliced (about 3/4 cup)
3 tablespoons heavy whipping cream
3 tablespoons olive oil
3/4 pound green beans, trimmed
4 cups whole milk

See Full Recipe at Epicurious