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

Description

This Vegetarian Main Course Is Satisfying And Flavorful.

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