Creamy Manchego Polenta with Herbed Mushrooms
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
380 |
|
| % Daily Value* | ||
| Total Fat 23g | 30% | |
| Saturated Fat 13g | 63% | |
| Cholesterol 70mg | 24% | |
| Sodium 520mg | 22% | |
| Total Carbohydrate 30g | 11% | |
| Dietary Fiber 4g | 14% | |
| Sugars 7g | ||
| Includes Added Sugars 0g | 7% | |
| Protein 13g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 289mg | 20% | |
| Iron 3mg | 20% | |
| Potassium 580mg | 10% | |
Ingredients
- 1 cup Polenta, Instant
- 1 3/4 cup Vegetable Broth
- 1 3/4 cup Milk, Whole
- 5 oz Manchego Cheese, grated
- 2 tbsp Butter
- 1/4 tsp Salt & Pepper
- 1 lb Mushrooms- of your choosing, sliced thinly
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 2 cloves Garlic Cloves, minced
- 1 each Shallot, sliced thinly
- 1 tbsp Sage, Fresh, chiffoande
- 1 tsp Thyme, Fresh, chopped finely
- 1/4 tsp Salt & Pepper
- 4 oz Parsnips, peeled, sliced thinly
- 4 oz Beets- Red and Yellow, peeled, sliced thinly
- For Frying Vegetable oil
- *Alternative Garnish* Terra Chips
Method of Preparation
Step 1
*Alternatively Use Terra Chips as your Garnish*
Heat vegetable oil.
Once hot, add parsnips and beets, frying until crispy. Transfer them to sheet tray lined with paper towels. Season with salt.
Step 2
In a saute pan, over medium-high heat, add olive oil.
Add mushrooms, garlic, shallot, salt and pepper. Saute for 5-10 minutes until mushrooms have cooked down.
Add butter, sage, and thyme. Cook for an additional 2 minutes before removing from the heat.
Step 3
In a saucepan, heat vegetable broth and milk and bring to a boil.
Step 4
Turn down the heat to the lowest setting and add polenta. Whisk constantly for 2-3 minutes.
Step 5
Add in butter, cheese, salt and pepper. If it is too thick you can add more vegetable broth or milk.
Serve polenta with herbed mushrooms on top and garnished with homemade root chips (or Terra Chips).
