Rosemary Polenta with Mushrooms

Rosemary Polenta with Mushrooms

4.0 16 évaluations

Prép. 10min

Total 1h 40min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1331 mg

Protides 17 g

Calories 2330 kJ / 557 kcal

Lipides 32 g

Fibre 4 g

Graisses saturées 18 g

Glucides 51 g

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Également présenté dans

Taste of Time 10 Recettes
États-Unis

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