Funghi Trifolati Con Polenta Recipe
Servings: 4
Ingredients
- 750 ml Water
- 1/2 tsp Salt, (2 g.)
- 500 ml Lowfat milk
- 350 gm Maize flour
- 100 gm Butter
- 1 x Onion, (50 g.)
- 8 x Cloves garlic, minced fine (16 g.)
- 100 gm Button mushrooms
- 100 gm Oyster mushrooms
- 50 gm Porcini mushrooms
- 60 gm Flour
- 300 ml Double cream Salt to taste
- 1/2 tsp Pepper pwdr, (2 g.)
Directions
- To prepare the mushroom sauce: Heat butter and saute/fry the onion and garlic.
- Add in the mushrooms, cut into small pcs. Sprinkle flour and cook. Add in the cream, season and cook on low heat until sauce consistency.
- To prepare the polenta: BOIL water with salt and lowfat milk. Whisk in the coarsely grnd maize flour, keep stirring until all the lumps are broken.
- Cook on a warm plate or possibly low heat for 40 min, stirring occasionally.
- Grease a tray and pour onto it and cold. Cut the polenta into desired shape and size. Shallow fry in butter until the outside is crisp and golden brown in colour. Serve warm with the mushroom sauce.
- NOTES : (Mixed Mushrooms Served With Shallow Fried Maize Flour Cake)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 230 | 34% |
| Total Fat 26.36g | 33% |
| Saturated Fat 13.72g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 643mg | 27% |
| Potassium 718mg | 21% |
| Total Carbs 97.09g | 26% |
| Dietary Fiber 8.9g | 30% |
| Sugars 8.12g | 5% |
| Protein 15.83g | 25% |
