Rosemary Polenta with Mushrooms

Rosemary Polenta with Mushrooms

4.0 16 ratings

Prep. 10 min

Total 1 h 40 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1331 mg

Protein 17 g

Energy 2330 kJ / 557 kcal

Fat 32 g

Fibre 4 g

Saturated Fat 18 g

Carbohydrates 51 g

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Also featured in

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