Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese recipes

Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese recipes
15 Ingredients
  • 2 cups whole milk
  • 2 cups low-salt chicken broth
  • 1 bay leaf
  • 1 cup polenta (coarse cornmeal)*
  • 1/2 cup (packed) coarsely grated Comté cheese
  • 2 tablespoons (1/4 stick) butter
  • 3 tablespoons butter, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
  • 1/4 cup finely chopped shallots
  • 2 teaspoons balsamic vinegar
  • 1/4 cup low-salt chicken broth
  • 1/3 cup crème fraîche or whipping cream
  • 1/3 cup chopped fresh parsley, divided
  • 1/3 cup (packed) coarsely grated Comté cheese
Nutrition
278
14% daily value
10 servings
                                       
                                            low-​sodium, gluten-​free
     

Fat

28% 18

Saturated

41% 8

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 18

Fiber

14% 3

Sugars

- 4

Sugars, added

- 0

Protein

15% 7

Cholesterol

11% 34

Sodium

5% 111

Calcium

15% 147

Magnesium

6% 25

Potassium

11% 523

Iron

16% 3

Zinc

11% 1

Phosphorus

24% 170

Vitamin A

13% 119

Vitamin C

3% 3

Thiamin (B1)

5% 0

Riboflavin (B2)

24% 0

Niacin (B3)

24% 4

Vitamin B6

8% 0

Folate equivalent (total)

4% 16

Folate (food)

- 16

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

1178% 177

Vitamin E

7% 1

Vitamin K

31% 37

Sugar alcohols

- 0

Water

- 174
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