Creamy Polenta with Porcini Mushrooms
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
357
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Polenta (Instant)
- 50 grams butter
- salt
- freshly ground peppers
- Nutmeg
- ½ bunch parsley
- For the mushrooms
- 600 grams fresh Porcini mushroom
- 1 organic lemon (juiced)
- 2 garlic cloves
- 20 grams butter
- 2 Tbsps olive oil
- 50 milliliters dry white wine
Preparation steps
1.
Bring the broth to a boil. Stir in the polenta and cook according to the package directions. Remove from the heat, stir in the butter, and season to taste with salt, pepper, and nutmeg.
2.
Rinse and dry the parsley. Set some leaves aside for garnish, and finely chop the rest.
3.
Trim and chop the mushrooms. Peel and finely chop the garlic. Heat the butter and oil in a large frying pan. Add the mushrooms and garlic and sauté a few minutes. Add the lemon juice and wine, then season to taste with salt and pepper. Stir in the parsley and cook on low heat for 5 minutes. Spread the finished polenta onto plates, top with the mushrooms, and garnish with the reserved parsley leaves.
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