heat the milk in a pan with half the rosemary sprigs.
chop the rest of the rosemary as fine as possible.
scoop out the whole rosemary after the milk is boiling.
add the polenta whilst whisking the milk, then chuck in the Parmesan and chopped rosemary.
whisk until the polenta thickens to a creamy consistency.
add the chilli flakes to the polenta, along with plenty of salt and pepper.
heat the olive oil in a frying pan over a high heat.
slice the mushrooms and fry until well browned.
scoop the mascarpone into the hot polenta, stir to dissolve and spoon it into a pasta bowl.
top with the mushrooms and drizzle over the extra virgin olive oil
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (60%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 22mg||7 %|
|Sodium 382.4mg||13 %|
|Potassium 34.1mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.1g|
|Protein 9.6g||14 %|
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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: 108
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