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Receta Polenta with Pancetta, Rainbow Chard and Button Mushrooms

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1 voto | 1697 views

This time of year, I crave warm, fulfilling dishes (short-ribs, anyone?!), but I don’t like what it does to my healthy eating plan. This recipe is a great way to fulfill that warm, cozy, hot meal craving, but keeps it on the light side with just a touch of pancetta and hearty veggies like rainbow chard and mushrooms.

Ingredientes

Cost per recipe $6.39 view details

Direcciones

  1. Prepare Polenta according to package directions. Stir in parmesan, salt and pepper to taste. Set aside.
  2. Crisp the pancetta in a heavy bottomed sauté pan over medium-low heat. Remove and drain on paper-towels. Add a drizzle of olive oil to the pan and sauté the shallots about 2 minutes. Add the chard and garlic. Sauté about 5 minutes, or until the leaves start to wilt. Add the mushrooms, sauté about 6 minutes until cooked but not too soft. Add the white wine and sauté an additional 4 minutes. Season with the chili flakes, salt and pepper. Drizzle with the balsamic vinegar.
  3. Place the polenta in a serving bowl and top with the mushroom-chard mixture. Enjoy!

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 437g
Calories 966  
Calories from Fat 159 16%
Total Fat 18.02g 23%
Saturated Fat 7.16g 29%
Trans Fat 0.0g  
Cholesterol 79mg 26%
Sodium 2096mg 87%
Potassium 946mg 27%
Total Carbs 139.2g 37%
Dietary Fiber 7.2g 24%
Sugars 8.65g 6%
Protein 45.87g 73%
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