Soft Polenta with Wild Mushroom Sauté

Gluten Free
Health score
8%
Soft Polenta with Wild Mushroom Sauté
45 min.
6
133kcal

Suggestions

Polenta, a beloved Italian dish made from cornmeal, has long been a staple in many households, known for its comforting and versatile nature. While traditional polenta can be firm and served as a base for a variety of toppings, this Soft Polenta with Wild Mushroom Sauté offers a delightful twist, bringing together the best of both texture and flavor. Perfect for those seeking a gluten-free option, this recipe is not only easy to make but also boasts a sophisticated presentation that's sure to impress your dinner guests.

The star of this dish is the wild mushroom sauté, a rich and earthy accompaniment that beautifully complements the creamy soft polenta. The combination of wild mushrooms, such as porcini or chanterelles, with leeks and a medley of fresh herbs, creates a depth of flavor that is both luxurious and comforting. The addition of dry sherry adds a subtle depth, while the pecorino Romano cheese lends a nutty tang that ties everything together.

Preparing this dish is a straightforward process that requires just a bit of patience as the polenta cooks to a creamy consistency. The recipe, which serves 6, can be ready in about 45 minutes, making it a perfect choice for a weeknight dinner or a more leisurely weekend meal. Each serving comes in at a modest 133 calories, ensuring that you can enjoy this comforting dish without the guilt.

Whether you're a polenta purist or an adventurous eater looking to try something new, the Soft Polenta with Wild Mushroom Sauté is sure to become a favorite. It's a perfect side dish that can elevate any main course, from simple grilled chicken to a hearty beef stew. So why not give this recipe a try and discover a new way to enjoy the classic comfort of polenta?

Ingredients

  •  bay leaves 
  • 0.3 teaspoon pepper black divided freshly ground
  • tablespoons butter 
  • tablespoons sherry dry
  • 14 ounce fat-skimmed beef broth fat-free canned
  • tablespoons parsley fresh finely chopped
  • teaspoon sage fresh finely chopped
  • 1.5 cups leek thinly sliced
  • 12 ounces mushrooms wild sliced
  • tablespoons pecorino cheese fresh shaved
  • tablespoons pecorino cheese fresh shredded
  • cup oats 
  • 0.3 teaspoon salt divided
  • cups water 

Equipment

  • frying pan
  • sauce pan
  • whisk

Directions

  1. Melt butter in a large nonstick skillet over medium heat.
  2. Add leek to pan; cook 2 minutes or until tender, stirring occasionally.
  3. Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.
  4. Combine 2 cups water, bay leaves, and broth in a medium saucepan; bring to a boil. Gradually add polenta to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk.
  5. Remove from heat; discard bay leaves. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and shredded cheese. Spoon 2/3 cup polenta onto each of 6 plates; top each serving with 1/2 cup mushroom mixture and 1 teaspoon shaved cheese.

Nutrition Facts

Calories133kcal
Protein16.14%
Fat39.99%
Carbs43.87%

Properties

Glycemic Index
52
Glycemic Load
6.54
Inflammation Score
-6
Nutrition Score
13.609130481015%

Flavonoids

Catechin
0.06mg
Epicatechin
0.04mg
Hesperetin
0.03mg
Naringenin
0.03mg
Apigenin
2.87mg
Luteolin
0.01mg
Kaempferol
0.61mg
Myricetin
0.25mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:132.62kcal
6.63%
Fat:6.02g
9.26%
Saturated Fat:3.17g
19.81%
Carbohydrates:14.85g
4.95%
Net Carbohydrates:12.52g
4.55%
Sugar:2.39g
2.66%
Cholesterol:13.5mg
4.5%
Sodium:450.25mg
19.58%
Alcohol:0.77g
100%
Alcohol %:0.38%
100%
Protein:5.46g
10.93%
Copper:1.3mg
64.86%
Manganese:0.78mg
39.02%
Vitamin K:33.32µg
31.74%
Selenium:12.09µg
17.27%
Vitamin B2:0.28mg
16.57%
Phosphorus:154.59mg
15.46%
Vitamin B3:2.65mg
13.24%
Magnesium:52.9mg
13.22%
Vitamin A:616.2IU
12.32%
Vitamin B5:1.08mg
10.84%
Vitamin B1:0.14mg
9.4%
Fiber:2.34g
9.34%
Iron:1.66mg
9.22%
Potassium:308mg
8.8%
Folate:31.41µg
7.85%
Vitamin B6:0.14mg
7.12%
Vitamin C:5.65mg
6.85%
Calcium:68.19mg
6.82%
Zinc:0.9mg
5.98%
Vitamin B12:0.2µg
3.34%
Vitamin E:0.43mg
2.88%
Source:My Recipes