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 ΒΌ cup water as needed for semi liquid consistency. 14. The ingredients must be ground completely. 15. Store in a nonmetallic container in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
