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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine milk and water in a medium saucepan. Bring to a simmer. Pour in polenta in a thin stream, whisking constantly until it is all added. Simmer over medium-low heat 20 minutes or until thick. | 2. Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and saute until limp, 3-5 minutes. Add garlic and mushrooms and saute until mushrooms are tender, 4-5 minutes. Add the can of tomatoes (with juices) and red pepper flakes. Bring to a boil, reduce to a simmer, and cook, uncovered, 10 minutes. Season with salt and pepper. | 3. Add butter and cheese to polenta off-heat and stir well. Divide polenta between two serving plates. Top each with half the mushrooms and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
water	1 3/4	3/4		0.0	0.0	0.0	0.0
polenta	1	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
mushroom	3/4		chopped	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
red pepper flake	1/4	teaspoon		-	-	-	-

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