Rosemary Polenta with Mushrooms

Rosemary Polenta with Mushrooms

4.0 16 ratings

Prep. 10min

Total 1 h 40min

6 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Taste of Time 10 Recipes
United States

You might also like...

Floating Islands

Floating Islands

40min

Ratatouille

Ratatouille

40min

Spelt Risotto with Beets and Goat Cheese

Spelt Risotto with Beets and Goat Cheese

1 h 55min

Summer Squash Flatbread

Summer Squash Flatbread

50min

Purple Cauliflower Soup

Purple Cauliflower Soup

25min

Leek Pie

Leek Pie

1 h 45min

Mushroom Risotto

Mushroom Risotto

30min

Gazpacho

Gazpacho

1 h 15min

Caponata

Caponata

50min

Root Vegetable Soufflé

Root Vegetable Soufflé

1 h 25min

Lemon Risotto

Lemon Risotto

30min

Lentil Mushroom Stroganoff

Lentil Mushroom Stroganoff

55min