- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2007
Ingredients
POLENTA:
Method
In Dutch oven, heat oil over medium-high heat; saut?ushrooms, onion, garlic, thyme, salt and pepper until no liquid remains, about 8 minutes.Add white wine; cook, stirring, until evaporated, about 4 minutes.
Add flour; stir to coat. Stir in stock and bring to boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in parsley.
Polenta: Meanwhile, in large saucepan, bring milk, salt and 1 cup (250 mL) water to boil. Whisk in cornmeal; simmer over medium-low heat, stirring, until thick enough to mound on spoon, about 15 minutes. Stir in cheese. Serve with ragout.
Nutritional facts Per serving: about
- Sodium 843 mg
- Protein 15 g
- Calories 375.0
- Total fat 13 g
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 48 g
%RDI
- Iron 18.0
- Folate 48.0
- Calcium 29.0
- Vitamin A 16.0
- Vitamin C 12.0
