Rosemary Polenta with Mushrooms

Rosemary Polenta with Mushrooms

4.0 16 évaluations

Prép. 10min

Total 1h 40min

6 portions

Ingrédients

Gruyère cheese
2 oz
vegetable broth
64 oz
yellow cornmeal, medium grind or coarse grind (see Tip)
10 ½ oz
heavy whipping cream
2 oz
fresh rosemary, leaves only
2 sprigs
shallots halved
4 oz
garlic clove
1
extra virgin olive oil
1 oz
dried chili flakes to taste
¼ tsp
baby portobello mushrooms quartered
16 oz
16 oz cremini mushrooms, quartered
balsamic vinegar
1 tbsp
sugar
1 tsp
salt
1 tsp
ground black pepper
¼ tsp
unsalted butter cut into pieces
2 oz
goat cheese crumbled
8 oz
baby arugula to serve
2 - 3 oz

Niveau

facile

Infos nut. par 1 portion

Sodium 1331 mg

Protides 17 g

Calories 2330 kJ / 557 kcal

Lipides 32 g

Fibre 4 g

Graisses saturées 18 g

Glucides 51 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Taste of Time 10 Recettes
États-Unis

Vous pourriez aussi aimer...

Black Rice Risotto with Mixed Seafood

Black Rice Risotto with Mixed Seafood

50min

Purple Cauliflower Soup

Purple Cauliflower Soup

25min

Tuna Tapenade

Tuna Tapenade

5min

Risotto with Spinach and Peas

Risotto with Spinach and Peas

30min

Mushroom Risotto

Mushroom Risotto

30min

Basil Pesto

Basil Pesto

10min

Gazpacho

Gazpacho

1h 15min

Kabocha Sage Risotto

Kabocha Sage Risotto

40min

One-Pot Barley and Vegetables

One-Pot Barley and Vegetables

1h 10min

Garlic Shrimp and Grits

Garlic Shrimp and Grits

1h 10min

Curry, Ginger Kabocha Squash Soup

Curry, Ginger Kabocha Squash Soup

50min

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

30min