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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma, 2-3 minutes. | 2. Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick, 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside. | 3. In a small saute pan over high heat, cook the butter until golden brown, 2-3 minutes. | 4. Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic clove	2		chopped	-	-	-	-
shallot	2		chopped	230.4	53.76	8.0	0.32
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
polenta	2/3	cup	ground	-	-	-	-
goat cheese	1	ounce	soft mild	128.142	0.6152	8.6524	10.0898
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
salt pepper				-	-	-	-
butter	2	teaspoons	unsalted	57.0	2.6189999999999998	1.781	4.8
herb	1	tablespoon	chopped	-	-	-	-

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