Try this Funghi Trifolati Con Polenta recipe, or contribute your own.
Suggest a better descriptionTo prepare the mushroom sauce: Heat butter and saute the onion and garlic. Add the mushrooms, cut into small pieces. Sprinkle flour and cook. Add the cream, season and cook on low heat till sauce consistency. To prepare the polenta: BOIL water with salt and milk. Whisk in the coarsely ground maize flour, keep stirring till all the lumps are broken. Cook on a hot plate or low heat for 40 minutes, stirring occasionally. Grease a tray and pour onto it and cool. Cut the polenta into desired shape and size. Shallow fry in butter till the outside is crisp and golden in colour. Serve hot with the mushroom sauce. NOTES : (Mixed Mushrooms Served With Shallow Fried Maize Flour Cake)
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 4 servings | ||
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Calories: 401 | ||
Calories from Fat: 316 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 22g | 110 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 108mg | 33 % | |
Sodium 220.2mg | 8 % | |
Potassium 372.6mg | 10 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 16g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
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