Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water and salt to a boil in a large saucepan. Sprinkle polenta into boiling liquid while stirring with a wooden spoon. Reduce heat to a simmer and continue stirring 1 to 2 minutes or until water is completely absorbed and polenta is cooked. Stir in the butter and cheese. | 2. Spoon the mixture into an oiled 9x13-inch baking dish. Let polenta rest for 10 to 15 minutes to firm up while preparing the mushrooms and artichoke hearts. | 3. Heat olive oil over medium-high heat. Add mushrooms, artichoke hearts, salt and pepper and cook, stirring frequently, until the mushrooms have released their liquid, about 10 minutes. Stir in the pasta sauce if using. | 4. To serve, cut polenta into squares and top with mushroom mixture. Garnish with additional cheese or a drizzle of extra virgin olive oil, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	6	cups		0.0	0.0	0.0	0.0
sea salt	1/2	teaspoon		-	-	-	-
polenta	2	cups		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
asiago cheese	1	cup	grated	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
mushroom	8	ounces	sliced mixed	77.1106	15.3994	5.0802	1.1113
artichoke heart	1	can	drained chopped	-	-	-	-
pepper			ground	-	-	-	-
pasta sauce	1/3	cup		-	-	-	-

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