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Ingredients
US|METRIC
4 SERVINGS
- 3 cups water
- 1 cup polenta
- kosher salt
- 1 1/4 cups whole milk
- 4 Tbsp. unsalted butter
- 1 oz. parmigiano reggiano cheese
- 1/4 cup extra-virgin olive oil
- 3 lb. wild mushrooms (assorted, carefully torn apart)
- cracked black pepper (freshly)
- 1 shallot (finely chopped)
- 4 garlic cloves (smashed and roughly chopped)
- 1 sprig fresh thyme
- 1/4 cup half and half
- 2 Tbsp. dry white wine
- chives (Garnish:, optional)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium470mg20% |
| Potassium1420mg41% |
| Protein17g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews
Figueroa 5 years ago
Fantastic. I added some cubed potatoes and seasoned the polenta as cakes with Goya Adobo and cayenne powder. Took it to new level!