Photo: Stephanie Studer
Polenta with Green Beans, Mushrooms, Peas, and Leeks
14 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
612
Calories
19g
Protein
40g
Fat
50g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 pound green beans, trimmed
- 1 cup fresh shelled peas (12 to 14 ounces in pods)
- 4 cups whole milk
- 2 1/2 cups vegetable broth
- 1 3/4 cups polenta (coarse cornmeal)*
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
- 1 1/2 cups dry white vermouth
- 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
- 3 tablespoons heavy whipping cream
- 3 tablespoons olive oil
- 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
- 3 large shallots, sliced (about 3/4 cup)
- 2 tablespoons chopped fresh Italian parsley, divided
- 2 teaspoons chopped fresh thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes