15 Ingredients
  • 6 cups water
  • 1 1/2 cups dry polenta
  • 1 tablespoon butter, cut into small pieces
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 cup Côtes du Rhône or other fruity red wine
  • 1 tablespoon chopped drained canned chipotle chiles in adobo sauce
  • 1 teaspoon dried oregano
  • 3 garlic cloves, minced
  • 1 (28-ounce) can whole tomatoes, drained and chopped
  • 2 cups (8 ounces) crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro
Nutrition
254
13% daily value
10 servings
                                       
                                            balanced, vegetarian, gluten-​free
     

Fat

17% 11

Saturated

27% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

10% 29

Carbs (net)

- 25

Fiber

19% 5

Sugars

- 5

Sugars, added

- 0

Protein

21% 10

Cholesterol

9% 26

Sodium

31% 741

Calcium

20% 198

Magnesium

10% 40

Potassium

16% 551

Iron

10% 2

Zinc

11% 2

Phosphorus

34% 238

Vitamin A

11% 100

Vitamin C

23% 14

Thiamin (B1)

40% 1

Riboflavin (B2)

24% 0

Niacin (B3)

21% 4

Vitamin B6

14% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 1

Vitamin E

5% 1

Vitamin K

8% 6
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