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Shyn52
Creamy polenta with parrano chips
Polenta with parrano chips, mushrooms and thyme.
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Ingredients
Directions
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Bring the water to the boil with the bouillon tablet. Cut the mushrooms into slices.
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Add the polenta to the stock while stirring. Allow the polenta to cook for 7 minutes, stirring, until thick. Turn off the heat.
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Add the butter and the chips and stir well.
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Meanwhile, fry the mushrooms in the oil until golden brown. Season with pepper and salt and remove from the pan.
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Heat the oil in the same pan and fry the chopped flour. Season with pepper and salt.
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Add the thyme and the mushrooms, with baking water if necessary.
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Divide the polenta over deep plates.
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Spoon the mince-mushroom mixture over it, sprinkle with the rest of the chips and garnish with the watercress.
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Nutrition
675Calories
Sodium37% DV880mg
Fat75% DV49g
Protein68% DV34g
Carbs7% DV22g
Fiber20% DV5g
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