Directions:
- In a medium saucepan, bring 4 1/2 cups of the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the butter. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is very thick, about 20 minutes. Cover to keep warm.
- Meanwhile, in a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, vinegar, oregano, and jalapeño. Cook, stirring frequently, for 5 minutes.
- Add all the mushrooms, the cabbage, and 1 cup of the water to the pan. Bring to a boil. Cover and reduce the heat to moderately low. Simmer, stirring occasionally, for 15 minutes. Add the remaining 1 cup water and 2 teaspoons salt and simmer, covered, until the vegetables are tender, about 10 minutes more. Stir in the cilantro and serve over the polenta.
- Wine Recommendation: Made from tempranillo, Spain's greatest red grape, Riojas offer wonderful concentrated roasted-berry flavors. Long aging in oak barrels gives them a supple, round texture and a complex spiciness that makes them great accompaniment for this escabèche.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.48 Kcal (1589 kJ) | ||
| Calories from fat | 161.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.94g | 28% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 1873.91mg | 78% | |
| Potassium | 964.47mg | 21% | |
| Total Carbs | 48.45g | 16% | |
| Sugars | 9.23g | 37% | |
| Dietary Fiber | 8.08g | 32% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 47.7mg | 79% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.7mg | 21% | |
| Calcium | 110.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 50.54 Kcal (212 kJ) | ||
| Calories from fat | 21.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 28% | |
|---|---|---|---|
| Cholesterol | 2.03mg | 5% | |
| Sodium | 249.56mg | 78% | |
| Potassium | 128.44mg | 21% | |
| Total Carbs | 6.45g | 16% | |
| Sugars | 1.23g | 37% | |
| Dietary Fiber | 1.08g | 32% | |
| Protein | 1.27g | 19% | |
| Vitamin C | 6.3mg | 79% | |
| Iron | 0.5mg | 21% | |
| Calcium | 14.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
The Aztec Five-Step
Olive oil, Onions, chopped, Garlic, chopped and 21 more.. -
Pasta Neapolitan
Olive oil, Onion, chopped, Garlic, minced and 16 more.. -
Italian Chicken Sliders with Tomato Jam (Brian Boitano)
Olive oil, Onion, diced, Garlic, chopped, Diced tomatoes and 13 more.. -
Granny M's Spaghetti Sauce
Olive oil, Onion (chopped ), Garlic cloves (minced ) and 6 more.. -
Black Bean Chipotle Soup
Olive oil, White onion, finely chopped and 11 more.. -
Baked Polenta With a Tomato Sauce
Water, Quick-cook polenta (yellow cornmeal), Paprika and 9 more.. -
Creamy Pasta Sauce
Unsalted butter, Olive oil, Onion, chopped and 10 more..
Also Try
-
Ragoût of Mushrooms With Creamy Polenta
Halved and thinly sliced shallots, Garlic cloves, minced and 13 more.. -
Red Snapper with Black Beans
Canned black beans, rinsed and drained, Chopped red onion and 11 more.. -
Chorizo-Stuffed Turkey Breast with Mexican Grits
Boneless skinless turkey breast half (2 lb) and 10 more.. -
-
-
Mushroom, Corn, and Poblano Tacos
Olive oil, divided, Presliced mushrooms, Prechopped onion and 16 more.. -
-
-
Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche
Poblano chiles, Chopped carrot, Water, Cider vinegar and 9 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
