Rosemary-Walnut Polenta

Elmhurst Milked

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Nutrition Facts
Rosemary-Walnut Polenta
Amount Per Serving
Calories 262 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 199mg 8%
Total Carbohydrates 27g 9%
Sugars 11g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dinner
Cuisine Vegan
Prep Time 1 1/2 hours
Servings
Servings
Ingredients
  • 1 quart Elmhurst Milked Walnuts™
  • 1 cup Polenta
    uncooked
  • 1 tbsp. Rosemary
  • 1 tbsp Vegetable Oil
  • 1/2 cup Shitake Mushrooms
    sliced
  • 1 tsp Salt
  • 1 tsp garlic
    minced
  • 1 tsp Shallots
    minced
  • 1 cup Spinach
Course Dinner
Cuisine Vegan
Prep Time 1 1/2 hours
Servings
Servings
Ingredients
  • 1 quart Elmhurst Milked Walnuts™
  • 1 cup Polenta
    uncooked
  • 1 tbsp. Rosemary
  • 1 tbsp Vegetable Oil
  • 1/2 cup Shitake Mushrooms
    sliced
  • 1 tsp Salt
  • 1 tsp garlic
    minced
  • 1 tsp Shallots
    minced
  • 1 cup Spinach
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Rosemary-Walnut Polenta
Amount Per Serving
Calories 262 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 199mg 8%
Total Carbohydrates 27g 9%
Sugars 11g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat a large sauce pot with Elmhurst Milked Walnuts™
  2. Add in the polenta and rosemary, stir constantly for about 20 minutes, or until it is smooth and thick.
  3. In a separate sauté pan, heat up the vegetable oil.
  4. Add in the shitake mushrooms and salt, cook until tender.
  5. Put the garlic and shallots in, and cook for about 1 minute.
  6. Mix in the spinach and remove from heat.
  7. Top the polenta with the mushroom mixture and serve immediately.