Vegetable Stew on Polenta

Ah...the comfort this stew brings with its root vegetables. Serving four as a main dish, it can also be served over a variety of grains - polenta, quinoa or couscous.

3 T extra virgin olive oil, plus extra for serving
Pinch of crushed red pepper
1/2 tsp dried thyme
1 large red onion, cut into 1 inch dices
3 celery ribs, cut into large chunks*
4 carrots, cut into large chunks
1/2 lb white mushrooms, halved
1 tsp salt
3 garlic cloves, chopped
2 c chopped tomatoes (or one 28-ounce can diced tomatoes with juice)
1 T tomato paste
1 c corn kernels (fresh or frozen)
2 c chopped green beans (blanched)
2 T chopped fresh parsley
Fresh ground black pepper

1 recipe of polenta or desired grain

In a large, heavy bottomed pot, heat the olive oil, red pepper and thyme until the thyme sizzles. Add the onions, celery, carrots, mushrooms, and salt; cook for 10 minutes, until the vegetables begin to release their juices and the onions are translucent. Add the garlic; cook 1 minute more.

Stir in the tomatoes and tomato paste. If using fresh tomatoes, add 1/2 cup water. Cook 15 minutes. Stir in the corn and beans. Bring back to a simmer; season with parsley, salt (if desired) and black pepper.

Spoon the stew over the polenta. Serve drizzled with extra virgin olive oil.

*Feel free to experiment with your preferred vegetables - parsnips would be a nice addition, as well as later asparagus in place of the green beans and oregano in place of or alongside the parsley.