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Balsamic Mushrooms with Grilled Polenta
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2.6 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
unsalted butter
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
polenta
vegan
(?)
Not vegan due to:
parmesan cheese
unsalted butter
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 157% and Sodium as 138% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 157% of RDA
• Carbs: 56.6% of RDA
• Fat (total lipid): 50.1% of RDA
• Fiber: 24.5% of RDA
• Fructose: 3.8% of RDA
• Protein: 33.3% of RDA
• Sodium: 138% of RDA
• Sugar: 16.6% of RDA
• Vitamin A (IU): 40.5% of RDA
• Vitamin B6: 11.5% of RDA
• Vitamin C: 6.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 13.3% of RDA
• Manganese: 8.1% of RDA
• Niacin: 35.4% of RDA
• Potassium: 18.9% of RDA
• Zinc: 18.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
156
g
Calories
3156
 
Fiber
6.87
g
Iron
0
mg
Protein
37.5
g
Sodium
1875
mg
Sugars
5.19
g
Fat (total lipid)
30.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
 
1
cup
+
-
 
 
1 3/4
cups
+
-
 
1 cup shaved, 3/4 cup grated.
 
1/4
cups
+
-
 
 
1/4
cups
+
-
 
 
2
tbsp
+
-
 
minced.
 
1
whole
+
-
 
minced.
 
2
tsp
+
-
 
 
1
tsp
+
-
 
 
3
cups
+
-
 
 
1 1/2
cups
+
-
 
quick cooking polenta, medium or coarse-grain.
 
2
tbsp
+
-
 
plus more for the pan.
 
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PREPARATION
PREPARING THE MARINADE
1.
In a bowl, mix together the balsamic vinegar, olive oil, minced garlic, minced shallot, salt, and pepper.
2.
Remove the stems of the portobellos and wash them.
3.
Place them in a large ziplock bag and pour in the marinade.
4.
Evenly coat the mushrooms and lay flat. Let marinade for 2 hours.
PREPARING THE POLENTA
5.
In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil.
6.
Reduce the heat, slowly whisk in the polenta and season with pepper.
7.
Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes.
8.
Add 2 tablespoons of the butter and 3/4 cup of the grated parmesan.
9.
Continue to stir until well combined and very thick, taste for seasoning adjustment.
10.
Liberally butter a small baking dish on the bottom and about 2-inches up the side.
11.
Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
COOKING THE MUSHROOMS
12.
Preheat the oven to 400 F.
13.
With tongs, gently remove mushrooms and lay on a baking sheet lightly coated with olive oil.
14.
Roast in an oven of 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
GRILLING THE POLENTA
15.
When ready to grill, or pan fry, remove the polenta from the baking dish and cut it into equal pie shapes or cut circles with a biscuit cutter.
16.
Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side.
TO SERVE
17.
Place the mushrooms and polenta on a bed of arugula.
18.
Top with freshly shaved parmesan and serve hot.
NOTES, TIPS, TRICKS, HINTS, ETC:
Prep time includes 2 hours for mushrooms to soak up the marinade and 2 hours, 20 minutes for polenta to set up.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 3156
Protein 37.5 g
Carbohydrates 156 g
Iron 0 mg
Fiber 6.87 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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