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Creamy Polenta With Wild Mushrooms

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.6397
Energy (kCal)1075.186
Carbohydrates (g)24.3773
Total fats (g)101.2387
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil. | 2. Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm. | 3. Just before serving, add cream and cheese and stir vigorously. | 4. Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 1 1/2 cups chopped 172.26 10.2573 1.2397 14.094000000000001
    white mushroom 1/2 cup chopped 7.7 1.141 1.0815 0.11900000000000001
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    porcini mushroom 2 ounces chopped rinsed dried 50.4333 0.0 11.22 0.2833
    olive oil 5 fluid divided - - - -
    basil 4 teaspoons chopped 0.8127 0.0936 0.1113 0.0226
    oregano 1 teaspoon chopped 2.65 0.6892 0.09 0.0428
    vegetable stock chicken 2 quarts 50.4333 0.0 11.22 0.2833
    polenta 12 ounces coarse 50.4333 0.0 11.22 0.2833
    salt pepper 50.4333 0.0 11.22 0.2833
    heavy cream 2 cups 816.0 6.5760000000000005 6.816 86.59200000000001
    asiago cheese 4 ounces aged grated 50.4333 0.0 11.22 0.2833
    wild mushroom portobella 8 -10 50.4333 0.0 11.22 0.2833
    basil sprig 50.4333 0.0 11.22 0.2833

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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