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    You are in: Home / Recipes / Baked Polenta With Mushrooms Recipe
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    Baked Polenta With Mushrooms

    Average Rating:

    3 Total Reviews

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    • on July 08, 2007

      Very good, but I think the polenta itself is slightly bland and needs more spices (more sage, some pepper, and maybe some garlic). I doubled the garlic, and to the mushrooms, I added 1/2 t dried rosemary. I left out the butter and salt entirely, adding 1 T oil olive to the polenta and sautéing everything in 2 T olive oil (BTW, I managed to get all the mushrooms into one big skillet, so I sautéed everything at once). This was my first experience with Fotina cheese. I liked it, but it was expensive ($10/lb here), so next time, I'd substitute something cheaper (probably mozzarella).

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    • on January 11, 2011

      I also cut this in half and did one layer (used a 9.9) Upped the herbs a little, doubled the garlic (i always do) added some rosemary and thyme. Fantastic! This was my first time making polenta, and eating it. Fiance's first too and we both loved this! Served with Haricot Vert - French Green Beans With Garlic and Sliced Almonds Very filling meal. Thanks!

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    • on November 01, 2008

      We loved this recipe. Very nice change of pace as a side for our meal. I did change a few things though. I used chicken both instead of the water, I halved the amounts (only 2 of us) and I only did one layer instead of the two. Delicious! :)

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    Nutritional Facts for Baked Polenta With Mushrooms

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.7
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 10.9 g
    Cholesterol 53.2 mg
    Sodium 958.5 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 3.4 g
    Sugars 2.5 g
    Protein 15.6 g


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