Try this Parmesan Polenta recipe, or contribute your own.
Suggest a better descriptionSaute about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta.
Polenta:
Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 199 | ||
Calories from Fat: 97 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 28.6mg | 9 % | |
Sodium 257.2mg | 9 % | |
Potassium 148.6mg | 4 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 18.4g | ||
Protein 6.5g | 9 % | |
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: 199
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