Polenta with Green Beans, Mushrooms, Peas, and Leeks Recipe | Epicurious

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