Name: Polenta with Green Beans, Mushrooms, Peas, and Leeks
Yield: 6 Servings
Ingredients: 3/4 pound green beans, trimmed; 1 cup fresh shelled peas (12 to 14 ounces in pods); 4 cups whole milk; 2 1/2 cups vegetable broth; 1 3/4 cups polenta (coarse cornmeal)*; 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium); 1 1/2 cups dry white vermouth; 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes; 3 tablespoons heavy whipping cream; 3 tablespoons olive oil; 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges; 3 large shallots, sliced (about 3/4 cup); 2 tablespoons chopped fresh Italian parsley, divided; 2 teaspoons chopped fresh thyme

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