Specific Dishes
Polenta with Mushrooms and Tomatoes
Prep Time
15 min
Cook Time
35 min
Servings
2
Calories
180
Baked polenta topped with balsamic mushrooms and sun-dried tomatoes. Elegant and simple!
Ingredients
Basic Polenta:
1/2 cup polenta (fine cornmeal)
1 1/2 cups water
Hot chile pepper to taste
Topping:
8 large brown button mushrooms
10 sun-dried tomato slices (dry packed)
Balsamic vinegar
Instructions
Basic Polenta:
1. Boil water, drizzle in polenta.
2. Mix in pepper, cover and simmer 10 minutes, stirring occasionally.
3. Pour into loaf pan and let cool. Refrigerate.
Recipe:
1. Bake polenta at 425°F for 20-30 minutes, turning once.
2. Chop mushrooms.
3. Heat frying pan on medium, add balsamic vinegar generously.
4. Add mushrooms, stir, cover, reduce to low. Cook 10-15 minutes.
5. Steam sun-dried tomatoes 5 minutes to rehydrate. Chop and add to mushrooms.
6. Pour mushroom-tomato mixture over polenta and serve.
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Nutrition Facts
Per Serving (2 servings)| Calories | 180 |
| Protein | 5,00 g |
| Carbohydrates | 38,00 g |
| Fat | 1,00 g |
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