Try this Creamy Polenta with Pecorino and Wild Mushrooms recipe, or contribute your own.
Suggest a better descriptionPolenta:
To a large saucepan set over medium-high heat, add chicken broth and bring to a boil. Slowly pour in polenta, while vigorously whisking to prevent lumps. Reduce heat to simmer and cook until the mixture thickens, using a wooden spoon to stir constantly and adding more broth or water as needed to adjust consistency. Refer to packaging instructions for cooking times. When polenta is soft and creamy, stir in butter, cheese, and parsley. taste and adjust seasoning with salt and pepper.
Mushrooms:
Clean mushrooms with a small brush or damp paper towel. Remove the stems from the mushrooms and slice into 1/4 inch by 1 inch pieces.
To a large skillet set over medium heat, add 1 tbsp. olive oil. Add shallot and fennel; cook until lightly browned, 3 to 5 minutes. Add garlic and cook until fragrant and softened, about 1 more minute. Transfer to a bowl and set aside.
To the same skillet over medium0high heat, add 1 tbsp olive oil. Working in batches, add about half the mushrooms (careful not to crowd the pan) and season generously with salt and pepper. Sauté mushrooms until tender and beginning to caramelize, 2 to 3 minutes. Add about 2 tbsp of wine to deglaze the pan, using a wooden spoon to release any browned bits from the bottom of the pan. Cook until wine is almost evaporated and transfer to the owl with the shallot mixture; repeat with remaining mushrooms and wine.
Return shallots, fennel, and mushrooms to the skillet over medium heat. Add broth and bring to a simmer. Add butter and stir briskly to blend with the pan juices. Remove from heat and fold in thyme and basil. Taste and adjust seasoning with salt and pepper.
To serve: Transfer polenta to a medium serving dish or divide among 4 warmed dinner plates, spoon mushrooms over polenta, and garnish with cheese; serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 613 | ||
Calories from Fat: 294 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 74.5mg | 23 % | |
Sodium 1457.9mg | 50 % | |
Potassium 884.2mg | 23 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 49.7g | ||
Protein 23.8g | 34 % | |
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: 613
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