Directions:
- Place polenta on greased baking sheets; brush with oil. Bake at 425° for 15-20 minutes or until edges are golden brown.
- Meanwhile, in a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Add the wine, parsley and thyme; cook and stir until liquid is evaporated. Add cream; cook and stir until thickened. Stir in cheese.
- Top each slice of polenta with a rounded tablespoon of mushroom mixture. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.41 Kcal (291 kJ) | ||
| Calories from fat | 32.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 6% | |
|---|---|---|---|
| Cholesterol | 5.61mg | 2% | |
| Sodium | 32.82mg | 1% | |
| Potassium | 49.12mg | 1% | |
| Total Carbs | 7.5g | 2% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 6.7mg | 37% | |
| Calcium | 25mg | 2% | |
| Amount Per 100 g | |||
| Calories | 148.18 Kcal (620 kJ) | ||
| Calories from fat | 70.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 6% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 2% | |
| Sodium | 70.06mg | 1% | |
| Potassium | 104.87mg | 1% | |
| Total Carbs | 16g | 2% | |
| Sugars | 0.96g | 2% | |
| Dietary Fiber | 2.06g | 4% | |
| Protein | 3.04g | 3% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.8mg | 13% | |
| Iron | 14.4mg | 37% | |
| Calcium | 53.3mg | 2% | |
* 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.
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