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Rosemary Polenta with Mushrooms

Rosemary Polenta with Mushrooms
4.0 16 ratings
Prep. 10 min
Total 1 h 40 min
6 portions
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Ingredients

  • Gruyère cheese
    2 oz
  • vegetable broth
    64 oz
  • yellow cornmeal, medium grind or coarse grind (see Tip)
    10 ½ oz
  • heavy whipping cream
    2 oz
  • fresh rosemary, leaves only
    2 sprigs
  • shallots halved
    4 oz
  • garlic clove
    1
  • extra virgin olive oil
    1 oz
  • dried chili flakes to taste
    ¼ tsp
  • baby portobello mushrooms quartered
    16 oz
    16 oz cremini mushrooms, quartered
  • balsamic vinegar
    1 tbsp
  • sugar
    1 tsp
  • salt
    1 tsp
  • ground black pepper
    ¼ tsp
  • unsalted butter cut into pieces
    2 oz
  • goat cheese crumbled
    8 oz
  • baby arugula to serve
    2 - 3 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 1331 mg
Protein 17 g
Calories 2330 kJ / 557 kcal
Fat 32 g
Fibre 4 g
Saturated Fat 18 g
Carbohydrates 51 g

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