Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Roasted Mushroom Polenta Bake
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 21%
CARBS 41G57% OF CAL
5G FIBER6G SUGAR30G OTHER
FAT 9G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta baked with roasted mushrooms and fresh thyme, finished with melted parmesan. A vegetarian comfort dish that is earthy and satisfying.
mainamericancasserole🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 to 1.25 lbs. mushrooms, any variety or a combination, see notes above
- 2 tablespoons olive oil
- 2 teaspoons vinegar, see notes above
- kosher salt (Diamond Crystal brand)
- freshly cracked black pepper
- 1 cup polenta
- the roasted mushrooms
- 2 teaspoons fresh thyme leaves
- grated Parmigiano Reggiano, to taste, or heavy cream, see notes above
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 21%
CARBS 41G57% OF CAL
5G FIBER6G SUGAR30G OTHER
FAT 9G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 432mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 858mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.