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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1/2 lb fresh porcini cleaned, sliced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 c. water
- 1 c. quick-cooking polenta
- Â Â (use yellow or possibly white)
Direcciones
- In a large saute/fry pan heat extra virgin olive oil until just before smoking. Add in the porcini and season with salt and pepper. Cook until tender and golden.
- Meanwhile bring the 5 c. of water to a boil in a 4-qt saucepan. Whisking constantly, add in the polenta in a thin stream till all the polenta is incorporated. Stir with a wooden spoon till as thick and dense as cream of wheat.
- Portion polenta into 4 warmed serving bowls and top each with 1/4 of the sauteed porcinis.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 95 | 40% |
| Total Fat 10.84g | 14% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 61mg | 2% |
| Total Carbs 31.46g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.66g | 0% |
| Protein 2.88g | 5% |
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