Rosemary Polenta with Mushrooms

Name: Rosemary Polenta with Mushrooms
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: 2 oz Gruyère cheese; 64 oz vegetable broth; 10 ½ oz yellow cornmeal, medium grind; 2 oz heavy whipping cream; 2 sprigs fresh rosemary, leaves only; 4 oz shallots; 1 garlic clove; 1 oz extra virgin olive oil; ¼ tsp dried chili flakes; 16 oz baby portobello mushrooms; 1 tbsp balsamic vinegar; 1 tsp sugar; 1 tsp salt; ¼ tsp ground black pepper; 2 oz unsalted butter; 8 oz goat cheese; 2 - 3 oz baby arugula

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Arbeitszeit 10 Min

Gesamtzeit 1 Std. 40 Min

Portionen 6 portions

Zutaten

2 oz Gruyère cheese
64 oz vegetable broth
10 ½ oz yellow cornmeal, medium grind or coarse grind (see Tip)
2 oz heavy whipping cream
2 sprigs fresh rosemary, leaves only
4 oz shallots halved
1 garlic clove
1 oz extra virgin olive oil
¼ tsp dried chili flakes to taste
16 oz baby portobello mushrooms quartered
oder 16 oz cremini mushrooms quartered
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp salt
¼ tsp ground black pepper
2 oz unsalted butter cut into pieces
8 oz goat cheese crumbled
2 - 3 oz baby arugula to serve

Nährwerte: pro 1 portion
Kalorien: 557 kcal / 2330 kJ
Protein: 17 g
Fett: 32 g
Kohlenhydrate: 51 g
Ballaststoff: 4 g
Gesättigte Fettsäuren: 18 g
Natrium: 1331 mg