Creamy Polenta with Porcini Mushrooms

Name: Creamy Polenta with Porcini Mushrooms
Total time: 1 h 5 min
Yield: 4
Ingredients: 250 grams Polenta (Instant); 50 grams butter; salt; freshly ground peppers; Nutmeg; 0.5 bunch parsley; 600 grams fresh Porcini mushroom; 1 organic lemon (juiced); 2 garlic cloves; 20 grams butter; 2 Tbsps olive oil; 50 milliliters dry white wine

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Health Score:

71 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

357

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	357 cal.	(17 %)
Protein	10 g	(10 %)
Fat	28 g	(24 %)
Carbohydrates	14 g	(9 %)
Sugar added	0 g	(0 %)
Roughage	10.2 g	(34 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	4.9 μg	(25 %)
Vitamin E	1.4 mg	(12 %)
Vitamin K	18.3 μg	(31 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	13.2 mg	(110 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	43 μg	(14 %)
Pantothenic acid	4.2 mg	(70 %)
Biotin	23.7 μg	(53 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	16 mg	(17 %)
Potassium	578 mg	(14 %)
Calcium	22 mg	(2 %)
Magnesium	30 mg	(10 %)
Iron	2 mg	(13 %)
Iodine	8 μg	(4 %)
Zinc	2.5 mg	(31 %)
Saturated fatty acids	17 g
Uric acid	148 mg
Cholesterol	39 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 250 grams Polenta (Instant); 50 grams butter; salt; freshly ground peppers; Nutmeg; ½ bunch parsley

For the mushrooms: 600 grams fresh Porcini mushroom; 1 organic lemon (juiced); 2 garlic cloves; 20 grams butter; 2 Tbsps olive oil; 50 milliliters dry white wine

How healthy are the main ingredients?

Porcini mushroom Polenta olive oil parsley salt Nutmeg

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Preparation steps

Bring the broth to a boil. Stir in the polenta and cook according to the package directions. Remove from the heat, stir in the butter, and season to taste with salt, pepper, and nutmeg.

Rinse and dry the parsley. Set some leaves aside for garnish, and finely chop the rest.

Trim and chop the mushrooms. Peel and finely chop the garlic. Heat the butter and oil in a large frying pan. Add the mushrooms and garlic and sauté a few minutes. Add the lemon juice and wine, then season to taste with salt and pepper. Stir in the parsley and cook on low heat for 5 minutes. Spread the finished polenta onto plates, top with the mushrooms, and garnish with the reserved parsley leaves.

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Comments

Cyndy from EAT SMARTER on the 30.01.2023.

Butter contains 40g of fat per 50 grams of butter. The best way to lighten up this recipe would be to cut the butter in half when adding to the polenta and also delete the butter when sauteing the mushrooms. Using vegetable broth in place of the wine will also save calories. Hope these substitutions help!