Rosemary Polenta with Mushrooms

Name: Rosemary Polenta with Mushrooms
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 2 oz Gruyère cheese; 64 oz vegetable broth; 10 ½ oz yellow cornmeal, medium grind; 2 oz heavy whipping cream; 2 sprigs fresh rosemary, leaves only; 4 oz shallots; 1 garlic clove; 1 oz extra virgin olive oil; ¼ tsp dried chili flakes; 16 oz baby portobello mushrooms; 1 tbsp balsamic vinegar; 1 tsp sugar; 1 tsp salt; ¼ tsp ground black pepper; 2 oz unsalted butter; 2 - 3 oz baby arugula; 8 oz goat cheese

3.9 (15 ratings)

Difficulty easy

Preparation time 10min

Total time 40min

Serving size 6 portions

Ingredients

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

Nutrition: per 1 portion
Calories: 2330 kJ / 557 kcal
Protein: 17 g
Carbohydrates: 51 g
Fat: 32 g
Saturated fat: 18 g
Fiber: 4 g
Sodium: 1331 mg