Mushroom And Leek Polenta Recipe

Name: Mushroom And Leek Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 4 cups water; 1/4 parmesan cheese; 1 teaspoon basil; salt and pepper; 1 teaspoon rosemary; 1 teaspoon thyme; 3 cups sliced mushrooms; 2 cups leeks; 1 cup canned crushed tomatoes and green chilies; 2 minced garlic cloves; 3 tablespoons balsamic vinegar; 1/3 cup white wine

Servings: persons

3/4 cup cornmeal
4 cups water
1/4 parmesan cheese
1 teaspoon basil
salt and pepper
1 teaspoon rosemary
1 teaspoon thyme
3 cups sliced mushrooms
2 cups leeks
1 cup canned crushed tomatoes and green chilies
2 minced garlic cloves
3 tablespoons balsamic vinegar
1/3 cup white wine

1
bring water,salt and pepper, to boil. slowly add cornmeal, stirring constantly until well blended. reduce heat to medium and simmer for 10- 15 minutes, stirring frequently until thickened.
2
remove from heat and add parmesan cheese and basil. mix well.
3
pour into 8x4 inch loaf pan coated with cooking spray. cover and refrigerate for at least three hours until firm.
4
when reached desired firmness, slice polenta into 12 slices and set aside.
5
in sauce pan coated with cooking spray saute rosemary, thyme, mushrooms, leeks, and garlic for about 5 minutes. add tomatoes, vinegar, wine and sliced polenta. cover and cook 10-15 minutes. uncover and turn polenta slices. cook 5-10 minutes until sauce has thickened and polenta is warmed.

194

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 13 ingredients. The key ingredients include: 3/4 cup cornmeal, 4 cups water, 1/4 parmesan cheese, 1 teaspoon basil, and more.

Yes, Mushroom And Leek Polenta 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.

Mushroom And Leek Polenta

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