Filter
Reset
Sort ByRelevance
Shyn52
Creamy polenta with parrano chips
Polenta with parrano chips, mushrooms and thyme.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the water to the boil with the bouillon tablet. Cut the mushrooms into slices.
-
Add the polenta to the stock while stirring. Allow the polenta to cook for 7 minutes, stirring, until thick. Turn off the heat.
-
Add the butter and the chips and stir well.
-
Meanwhile, fry the mushrooms in the oil until golden brown. Season with pepper and salt and remove from the pan.
-
Heat the oil in the same pan and fry the chopped flour. Season with pepper and salt.
-
Add the thyme and the mushrooms, with baking water if necessary.
-
Divide the polenta over deep plates.
-
Spoon the mince-mushroom mixture over it, sprinkle with the rest of the chips and garnish with the watercress.
Blogs that might be interesting
-
55 minMain dishonion, traditional olive oil, frozen Italian stir-fry vegetables, penne rigate, passata di pomodoro, tap water, dried Italian herbs, slice of cheese,pasta dish with Italian vegetables and cheese
-
30 minMain dishmedium sized egg, onion, traditional olive oil, risotto rice, hot beef broth from tablet, frozen spinach à la crème, lightly salted smoked meat, grated Parmesan cheese,Spinach risotto
-
60 minMain dishsticking potato, traditional olive oil, eggplant, chipolata sausage, Red pepper, zucchini, onion, dried Provençal herbs,ratatouille with potato and sausage
-
20 minMain dishharicots verts, potato cubes, red pointed pepper, celery, bunch onion, celery salad, leaf parsley, mini romaine lettuce, grill ham, hamham,potato salad with 2 types of ham
Nutrition
675Calories
Sodium37% DV880mg
Fat75% DV49g
Protein68% DV34g
Carbs7% DV22g
Fiber20% DV5g
Loved it