Pepper Polenta Timbales With Mushroom Medley Recipe

Name: Pepper Polenta Timbales With Mushroom Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans ( 14.5 ounces each) vegetable broth, divided; 1/2 cup polenta or yellow cornmeal; 1/2 cup shredded fontina cheese; 1 Tbsp olive oil; 2 Tbsp small dice red bell pepper; 2 Tbsp small dice green bell peppeer; 2 cups thinly sliced mixed fresh mushrooms; 1 large clove garlic, minced; 1 Tbsp balsamic vinegar; 1/4 tsp salt; 1/2 tsp coarsely ground black pepper; 1/4 cup butter, softened; 1 green onion, minced; 1 Tbsp minced Italian parsley; garnish- radicchio leaves

Servings: persons

2 cans ( 14.5 ounces each) vegetable broth, divided
1/2 cup polenta or yellow cornmeal
1/2 cup shredded fontina cheese
1 Tbsp olive oil
2 Tbsp small dice red bell pepper
2 Tbsp small dice green bell peppeer
2 cups thinly sliced mixed fresh mushrooms
1 large clove garlic, minced
1 Tbsp balsamic vinegar
1/4 tsp salt
1/2 tsp coarsely ground black pepper
1/4 cup butter, softened
1 green onion, minced
1 Tbsp minced Italian parsley
garnish- radicchio leaves

1
Bring all but 3/4 cup of the broth to a boil in a large saucepan over medium high heat. Granduallly whisk in the polenta. Reduce the heat to medium and cook stirring till the polenta thickens, about 15 minutes. Stir in the cheese and oil. Divide the bell peppers among 12 lightly oiled muffin cups. Spoon the polenta into the cups. Cover the pan and let stand till the timbales are firmly set, 1-2 hours. In a medium sized skillet place the remaining 3/4 cup broth, the mushrooms, garlic, vinegar, salt and pepper.Simmer over medium heat till the mushrooms are tender and the liquid has almost evaporated. Stir in the butter, onion, and parsley. Unmold the timbales onto a platter. Spoon the mushroom medley around the timbales ad garnish the platter with the radicchio.

308

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: 2 cans ( 14.5 ounces each) vegetable broth, divided, 1/2 cup polenta or yellow cornmeal, 1/2 cup shredded fontina cheese, 1 Tbsp olive oil, and more.

Yes, Pepper Polenta Timbales With Mushroom Medley falls under the Soups & Stews 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.

Pepper Polenta Timbales With Mushroom Medley

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