Polenta with Mushrooms
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 160.3
- Total Fat: 5.5 g
- Cholesterol: 1.3 mg
- Sodium: 799.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.1 g
- Protein: 4.1 g
View full nutritional breakdown of Polenta with Mushrooms calories by ingredient
Number of Servings: 6
Ingredients
Ingredients:
Polenta (dry), 1 cup
Vegetable Broth, 5 cup
Parmigiano Reggiano (grated), 2 tbsp
Olive Oil, 2 tbsp
Button Mushrooms, fresh, 1 cup, quartered
Portabella Mushrooms, 1 cup quartered
Garlic, 2 cloves minced
Parsley, 2 tbsp chopped
Directions
Instructions:
In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done. Add garlic and parsley. Stir to combine.
Transfer polenta to serving dish, and top with the mushroom mixture.
Serve immediately.
Serving Size: 6 servings 3/4 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user LUVAMUSTANG.
In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done. Add garlic and parsley. Stir to combine.
Transfer polenta to serving dish, and top with the mushroom mixture.
Serve immediately.
Serving Size: 6 servings 3/4 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user LUVAMUSTANG.