Polenta with Mushrooms and Bacon
User Reviews
5.0
6 reviews
Excellent
Polenta with Mushrooms and Bacon
Report
Polenta with Mushrooms and Bacon, and a touch of parmesan cheese, a delicious brunch or lunch idea that is quick, easy and caters for all tastes. This dish has a fantastic mixture of textures and flavours, and it's the perfect frugal recipe without compromising on quality.
Share:
Ingredients
To make the mushrooms and bacon
- 200 g Bacon lardons
- 250 g white closed-cup mushrooms
- 1 onion
- 3 cloves of garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon grated Parmesan cheese
- 2 tablespoon chopped fresh parsley
To make the polenta
- 4 cups water
- 1 cup yellow cornmeal
- 1 teaspoon salt
Add to Shopping List
Instructions
- Heat up a frying pan on a medium heat, and add the bacon lardons.
- Fry the lardons until golden brown and crispy, then remove from the pan and set aside.
- To the same pan, add the oil and butter and allow the butter to melt.
- Add the peeled an chopped onion, and fry it until golden.
- When the onion is ready, add the peeled and chopped garlic, and mushrooms, and leave everything to cook until the mushrooms have released their liquid and have turned a dark brown colour.
- Return the bacon to the pan, give everything a good stir, season to taste with salt and pepper, and garnish with parmesan and parsley.
- To make the polenta, pour the water into a pan together with the salt, and bring it to a boil.
- Add the cornmeal, and whisk it quickly to avoid any lumps forming.
- Keep whisking until you get a thick consistency and the polenta pulls away from the edges of the pan.
- Transfer the polenta to a plate and top with the mushroom mixture.
- Serve hot!
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Butter can be added right at the end, once polenta is ready. Add the cubed butter ( about 2-3 tablespoons), and whisk well to fully incorporate.
- If you choose to add milk as well, I would go for 1 part milk, 3 parts water, and 1 part yellow cornmeal, and cook it in exactly the same way.
Nutrition Information
Show Details
Calories
609kcal
(30%)
Carbohydrates
47g
(16%)
Protein
18g
(36%)
Fat
39g
(60%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
1718mg
(72%)
Potassium
658mg
(19%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
397IU
(8%)
Vitamin C
9mg
(10%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 1718mg | 72% |
| Potassium | 658mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
