RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2793
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| Recipe Name: |
Roasted Mushrooms with Creamy Parmesan Polenta |
| Source: |
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Submitted by: |
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Last Modified: |
2016-03-21
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$2.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
0.5 Bunch parsley, flat-leaf
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Directions:
Preheat oven to 425 degrees.
In a small saucepan, bring broth and water to a boil. Gradually add polenta in a thin, steady stream, while whisking constantly until all the cornmeal is incorporated into the liquid. Lower the meat to medium-low and, stirring frequently, cook until polenta thickens, 15 to 20 minutes.
In a small bowl, whisk together garlic, oil, balsamic, salt and pepper, to taste.
Wash, dry and quarter the mushrooms. Transfer to a sheet pan, pour sauce over the top and toss to coat. Place in the oven and, stirring halfway through, cook until tender, about 10 minutes.
Wash and dry parsley. Discard the stems and mince the leaves.
Add butter, parmesan, salt and pepper to taste, to the polenta. Stir to combine.
Remove the mushrooms from the oven, sprinkle with parsley and toss to coat.
Serve mushrooms over the polenta. |
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| Nutrition per Serving: |
| Calories: |
187 |
Total Carbs: |
32.7 |
Net Carbs: |
33.1 |
| Cholesterol: |
-0.5 |
Fat: |
2.8 |
Protein: |
2.85 |
| Fiber: |
-0.40 |
Sodium: |
37.16 |
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