Creamy Polenta with Wild Mushrooms and Goat Cheese

Something Extra Winter 2016

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Creamy Polenta with Wild Mushrooms and Goat Cheese

Creamy Polenta with Wild Mushrooms and Goat Cheese
2 cups Bayview Farms Whole Milk
2 cups water
1/4 cup Sunnyside Farms Butter
1/2 cup polenta (bulk bin #612)
1/2 cup grated Parmesan cheese
1/4 cup nutritional yeast flakes (bulk bin #614)
Raley's Salt and pepper to taste
1/4 cup olive oil
2 cloves garlic, minced
2 packages Mycopia Chef's Sampler Mushrooms, cleaned
2 cups baby arugula
1/2 cup soft goat cheese
1/2 cup toasted pistachio kernels (bulk bin #662)

Prep: 10 minutes, Cook: 40 minutes, Serves: 4

1. Bring milk, water and butter to a boil in a large pot. Slowly whisk in polenta, then lower heat and cook for 20 minutes. Stir in Parmesan, yeast, salt and pepper and cook for 5 minutes.

2. Heat oil in a large skillet; add garlic and cook for 5 minutes or until slightly browned. Add mushrooms and cook for 10 minutes or until golden brown. Season with salt and pepper.

3. Place polenta into bowls, then divide mushrooms, arugula, goat cheese and pistachios equally over the top. Season with salt and pepper.

Nutritional Information:
664 calories, 26 g protein, 46 g total fat (18 g sat.), 41 g carbohydrate, 10 g fiber, 9 g sugar, 64 mg cholesterol, 382 mg sodium, 18 points


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