Read on below ad
Polenta and Creamed Mushrooms
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
663
calories
Calories
Read on below ad
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Read on below ad
Ingredients
for
4
- For the polenta
- 750 milliliters Vegetable broth
- salt
- 200 grams Cornmeal (instant)
- 1 handful Wild garlic
- 2 Tbsps butter
- 50 grams grated Parmesan
- 40 grams chopped Pine nuts
- freshly ground peppers
- For the mushrooms
- 400 grams button Mushroom
- 1 shallot
- vegetable oil (for cooking)
- 1 splash Cognac
- 100 milliliters Vegetable broth
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
For the polenta: Boil broth and stir in corn meal. Cook over low heat. Cook, stirring occasionally, for about 10 minutes. Add more broth, if needed. Rinse wild garlic, shake dry and coarsely chop leaves. Melt butter and let cool. Puree butter and wild garlic, then stir into polenta. Stir in Parmesan and pine nuts. Season with salt.
2.
For the mushrooms. Rinse and slice mushrooms. Peel and mince shallot. Heat oil in a pan and cook mushrooms. Remove mushrooms from pan and sauté shallots until translucent. Deglaze with cognac. Add broth and cream and simmer until slightly creamy. Stir in creme fraiche and mushrooms and simmer a few minutes more. Season with salt and pepper.
Plate mushrooms and polenta and serve.
Read on below ad