Rosemary Polenta with Mushrooms
TM6 TM5

Rosemary Polenta with Mushrooms
3.9 (15 valutazioni )
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Ingredienti

  • 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
    o 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
  • 2 - 3 oz baby arugula, to serve
  • 8 oz goat cheese, crumbled
Valori nutritivi
per 1 portion
Calorie
2330 kJ / 557 kcal
Proteine
17 g
Carboidrati
51 g
Grassi
32 g
Grassi saturi
18 g
Fibre
4 g
Sodio
1331 mg

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