18 Ingredients
  • Handful dried porcini or mixed mushrooms
  • 1/4 cup EVOO
  • 1 pound portobello mushroom caps, gills scraped and caps sliced
  • 8 ounces mixed fresh mushrooms, sliced
  • 4 cloves garlic, sliced
  • 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
  • A few sprigs fresh thyme, leaves stripped and finely chopped
  • 1 carrot, grated or finely chopped
  • 1 onion, chopped
  • Salt and freshly ground pepper
  • 2 tablespoons tomato paste
  • 1/2 cup Marsala wine or dry sherry
  • 1 1/2 cups milk
  • 1 cup quick-cooking polenta
  • 2 tablespoons butter
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 cups shredded smoked scamorza or smoked provolone cheese
  • Fresh flat-leaf parsley, for garnish
Nutrition
869
43% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

70% 45

Saturated

106% 21

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 3

Carbs

27% 81

Carbs (net)

- 71

Fiber

39% 10

Sugars

- 13

Sugars, added

- 0

Protein

76% 38

Cholesterol

27% 80

Sodium

52% 1236

Calcium

82% 825

Magnesium

31% 130

Potassium

35% 1662

Iron

19% 3

Zinc

65% 7

Phosphorus

119% 836

Vitamin A

47% 420

Vitamin C

14% 13

Thiamin (B1)

34% 0

Riboflavin (B2)

127% 2

Niacin (B3)

79% 13

Vitamin B6

65% 1

Folate equivalent (total)

32% 128

Folate (food)

- 128

Folic acid

- 0

Vitamin B12

68% 2

Vitamin D

910% 136

Vitamin E

19% 3

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 356
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