15 Ingredients
  • 8 cups water
  • 1 tablespoon coarse salt
  • 2 1/2 cups coarsely ground polenta flour
  • 4 ounces butter
  • 1 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano
  • 1 quart canola oil, for frying
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh garlic
  • 1/2 cup small diced fresh porcini mushrooms
  • Salt and freshly ground black pepper
  • 1/4 cup dry Marsala wine
  • 1 tablespoon finely chopped Italian parsley leaves
  • 2 cups heavy cream
  • Shaved Parmigiano-Reggiano, for garnish
Nutrition
1481
74% daily value
4 servings
                                       
                                            low-​carb, vegetarian
     

Fat

192% 125

Saturated

269% 54

Trans

- 0

Monounsaturated

- 50

Polyunsaturated

- 15

Carbs

23% 69

Carbs (net)

- 66

Fiber

12% 3

Sugars

- 6

Sugars, added

- 0

Protein

45% 23

Cholesterol

94% 283

Sodium

81% 1954

Calcium

50% 501

Magnesium

14% 56

Potassium

10% 352

Iron

9% 2

Zinc

13% 2

Phosphorus

59% 415

Vitamin A

95% 859

Vitamin C

5% 3

Thiamin (B1)

11% 0

Riboflavin (B2)

22% 0

Niacin (B3)

8% 2

Vitamin B6

8% 0

Folate equivalent (total)

8% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

11% 1

Vitamin D

0% 2

Vitamin E

49% 10

Vitamin K

73% 58
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