Print
Email
Add a photo
Ingredients
- 8 oz. mushroom
- 1 cup polenta
- 1 cup sharp provolone
- 1 veg. bullion cube
- ½ cup white wine (if you have it)
- ½ cup half and half
- 4 tblsp. extra virgin olive oil
Directions
- Preheat oven 375.
- In a frying pan, heat sliced mushrooms on low heat with 4 tbsp olive oil approx 5-7 minutes. Add chopped garlic, black pepper, salt and crushed red pepper. Cook 5 minutes then turn off heat. In separate pan, heat 3 cups water (w bullion cube) should be close to boiling. Once broth mixture is about to boil, in separate pan, heat oil (approx. 4 tbsp) then add 1 cup of dry cornmeal (polenta) Keep moving! Let it cook 2 minutes then add ½ cup of wine. In about 1 minute, start slowly adding broth and keep stirring, every minute or so add more broth and stir. Repeat process until broth is used and the polenta resembles the consistency of porridge or oatmeal. Then add the half and half (1/2 cup). Let cool 1 minute then remove polenta from heat. Pour half of polenta mixture into a casserole dish add cup of shredded provolone. Top with mushroom. Add remaining polenta and bake for 20-25 minutes.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 229 | |
| Calories from Fat 117 | 51% |
| Total Fat 13.33g | 17% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 154mg | 6% |
| Potassium 175mg | 5% |
| Total Carbs 18.04g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.02g | 1% |
| Protein 6.97g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
