Photo: Andrew Ridley
Polenta with White Cheddar, Chard and Wild Mushrooms
14 ingredients
openrecipes
Topped with chard and mushrooms, this is an excellent vegetarian dish. The cheese infuses the polenta with such flavor that it could be eaten on its own, without the vegetable topping. In place of the cheddar, you can try Parmigiano-Reggiano or fontina cheese.
Estimated Nutrition (whole recipe, rough)
615
Calories
42g
Protein
45g
Fat
16g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chard | not in our table | 0 |
| Chanterelle | not in our table | 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
- 8 cups (64 fl. oz./2 l) water
- 3 tsp. sea salt
- 1 1/2 cups (10 1/2 oz./330 g) polenta
- 2 bunches chard, tough stems removed
- 1 fresh rosemary sprig, about 6 inches (15 cm) long
- 1 Tbs. extra-virgin olive oil
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 Tbs. minced shallots
- 1 lb. (500 g) assorted wild mushrooms such as chanterelle,
- porcini, morel or lobster mushrooms, cleaned and coarsely cut
- or left whole depending on size
- 1 cup (4 oz./120 g) shredded or crumbled white cheddar
- cheese
- 1 1/2 tsp. freshly ground pepper
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