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 oz extra virgin olive oil; 1 garlic clove; ¼ tsp dried chili flakes; 16 oz baby portobello mushrooms; 1 tbsp balsamic vinegar; 1 tsp salt; ¼ tsp ground black pepper; 1 tsp sugar; 2 oz unsalted butter; 8 oz goat cheese; 2 - 3 oz baby arugula

4.0 (16 évaluations )

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Niveau facile

Temps de préparation 10min

Temps total 1h 40min

Nombre de portions 6 portions

Ingrédients

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 oz extra virgin olive oil
1 garlic clove
¼ tsp dried chili flakes, to taste
16 oz baby portobello mushrooms, quartered
ou 16 oz cremini mushrooms, quartered
1 tbsp balsamic vinegar
1 tsp salt
¼ tsp ground black pepper
1 tsp sugar
2 oz unsalted butter, cut into pieces
8 oz goat cheese, crumbled
2 - 3 oz baby arugula, to serve

Infos nut.: par 1 portion
Calories: 2330 kJ / 557 kcal
Protides: 17 g
Glucides: 51 g
Lipides: 32 g
Graisses saturées: 18 g
Fibre: 4 g
Sodium: 1331 mg