Photo: Andrew Ridley
Baked Mushroom Polenta
8 ingredients
Serves 8.
openrecipes
Made using our mushroom gravy base, this comforting polenta is delicious served with roasted meats or poultry, or enjoy on its own as a meatless main course. If desired, add 2 cups roughly chopped Swiss chard leaves along with the grits.
Estimated Nutrition (whole recipe, rough)
420
Calories
18g
Protein
28g
Fat
27g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | 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
- Unsalted butter for greasing
- 3 shallots, thinly sliced, or 1 red onion, diced
- 1 cup coarsely ground grits or polenta
- 1 jar (12.5 oz.) mushroom gravy base
- 4 cups milk
- 1/2 cup crumbled Gorgonzola or other blue cheese
- 1 tsp. fresh thyme leaves
- Salt (preferably wild porcini sea salt) and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes