Cheese Polenta With Mushroom Rosemary Sauce Recipe

Name: Cheese Polenta With Mushroom Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 1/2 cups vegetable stock; 1 cup polenta; 1 cup grated Parmesan cheese coarsely; flour; vegetable oil for deep-frying; 6 tablespoons butter; 10 ounces oyster mushrooms halved; 14 ounces cremini mushrooms; 10 ounces button mushrooms halved; 2 tablespoons fresh rosemary; 1/4 cup dry white wine; 1/2 cup sour cream; 2 teaspoons worcestershire sauce; 2 teaspoons dijon mustard

Servings: persons

1 cup milk
1 1/2 cups vegetable stock
1 cup polenta
1 cup grated Parmesan cheese coarsely
flour
vegetable oil for deep-frying
6 tablespoons butter
10 ounces oyster mushrooms halved
14 ounces cremini mushrooms
10 ounces button mushrooms halved
2 tablespoons fresh rosemary
1/4 cup dry white wine
1/2 cup sour cream
2 teaspoons worcestershire sauce
2 teaspoons dijon mustard

1
Grease an 11 x 7-inch baking pan and line bottom and sides with parchment paper.
2
Place the milk, stock and 1 1/2 cups water in a large saucepan on medium heat. Bring to a boil. Add the polenta in a slow stream, stirring. Cook, stirring, for about 10 mins or until the polenta is thick. Stir in the cheese.
3
Press the mixture into the prepared pan. Set aside to cool. Cover and refrigerate until chilled. (Can be made 1 day ahead and refrigerated, covered).
4
Turn out the polenta and cut into triangles. Toss the triangles in flour; shake away the excess flour.
5
Heat the oil in a large skillet on medium heat. Deep-fry the polenta until browned. Drain on paper towels.
6
For the mushroom rosemary sauce, heat the butter in a large saucepan on medium-high heat. Cook the mushrooms and rosemary, stirring, for 2 mins. Add the remaining ingredients and cook, stirring, until the mushrooms are soft.
7
Serve the polenta with the mushroom rosemary sauce.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup milk, 1 1/2 cups vegetable stock, 1 cup polenta, 1 cup grated Parmesan cheese coarsely, and more.

Yes, Cheese Polenta With Mushroom Rosemary Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Polenta With Mushroom Rosemary Sauce

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