Rosemary Mushrooms over Creamy Polenta
Dried Cherry-Almond Salad
Ingredients
- 6 cups water
- ½ tsp salt
- 1½ cups instant polenta
- ¾ cup heavy cream
- ¾ tsp pepper
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- ¾ tsp dried crushed rosemary
- 1 cup gluten-free vegetable broth
- 1½ (4-oz) pkg crumbled goat cheese
Instructions
- Bring water and salt to a boil in a large saucepan over medium-high heat; gradually whisk in polenta.
- Reduce heat to medium-low; simmer 5 to 10 minutes or until polenta is thickened, stirring occasionally. Stir in cream and pepper; cook until thickened.
- Meanwhile, cook mushrooms in hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned. Add garlic and rosemary; cook 2 minutes or until garlic is fragrant.
- Add broth, and cook until thickened. Serve mushroom mixture over polenta. Sprinkle with cheese.
Side Dish Ingredients
- 6 cups mixed greens
- ½ cup sliced almonds
- ½ cup dried cherries
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
419
|
140
|
559
|
| Fat (g) | 24 | 9 | 33 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 38 | 14 | 52 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 415 | 142 | 557 |
| T. Sugs (g) | 3 | 11 | 14 |
| A. Sugs (g) | 0 | 4 | 4 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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