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Polenta Con Funghi Recipe
|Chicken stock||3 Cup (48 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Mushrooms||1 Pound, sliced|
|Tomatoes||3 , peeled and chopped|
|Parmesan cheese||5 Ounce, grated|
Serving size: Complete recipe
Calories 3441 Calories from Fat 2054
% Daily Value*
Total Fat 230 g354.4%
Saturated Fat 74 g369.8%
Trans Fat 1 g
Cholesterol 444.6 mg
Sodium 9195.4 mg383.1%
Total Carbohydrates 182 g60.8%
Dietary Fiber 20.7 g82.7%
Sugars 30.7 g
Protein 168 g335.1%
Vitamin A 80.1% Vitamin C 101.7%
Calcium 180.2% Iron 91.8%
*Based on a 2000 Calorie diet
Mix the cornmeal with the rest of the stock until it is absorbed, then slowly add this mixture to the boiling stock, whisking constantly.
Simmer on the lowest heat for 20-30 minutes, stirring often.
When it is done, it will form a crust on top and peel away from the pan.
Prepare sauce by removing the sausage from the casing, and cooking with the mushrooms in oil for 5 minutes.
Add tomato, salt and pepper, and simmer for 20 minutes.
Put polenta on heated platter, pour sauce over and top with grated cheese.