Polenta with artichokes and mushrooms


Polenta with artichokes and mushrooms
For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.
11 K
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Last modified on: October 20th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 55 min.
Cooking: 25 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at 12:05, you will finish around : 13:25.Change start time
To finish around 7pm, you'll need to have started before: 18:15.Change end time

Step by step recipe


Stage 1 - 10 min.
Polenta with artichokes and mushrooms
Prepare 500 g mushrooms, cut the 4 in the height.

Stage 2 - 3 min.
Polenta with artichokes and mushrooms
Pour 3 tablespoons olive oil into a frying pan over very high heat, and when hot, add the mushrooms.

Stage 3 - 8 min.
Polenta with artichokes and mushrooms
Sauté the mushrooms, stirring occasionally...

Stage 4
Polenta with artichokes and mushrooms
...until golden brown.

Stage 5 - 2 min.
Polenta with artichokes and mushrooms
Pour in 4 tablespoons soy sauce, and stir until completely absorbed by the mushrooms.

Remove from heat and set aside.

Stage 6 - 30 min.
Polenta with artichokes and mushrooms
Prepare 6 purples globe artichokes, cut into small pieces and set aside.

Stage 7 - 15 min.
Polenta with artichokes and mushrooms
Prepare and dice 400 g polenta.

Stage 8 - 3 min.
Polenta with artichokes and mushrooms
In a large non-stick saucepan over medium heat, pour 4 tablespoons olive oil and when hot, add the polenta cubes.

Stage 9 - 5 min.
Polenta with artichokes and mushrooms
Grill to taste.

Stage 10 - 2 min.
Polenta with artichokes and mushrooms
Add the mushrooms, artichokes and chopped parsley, and stir gently (cooked polenta is fragile) to heat through.

Stage 11
Polenta with artichokes and mushrooms
Serve with a drizzle of olive oil or a squeeze of lemon juice.
Remarks
If you don't have purple artichokes, replace them with classic artichoke bottoms cut into small cubes.

If possible, use blond mushrooms, which always taste better than white.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe310 RDI=120 %440 RDI=40 %560 RDI=90 %1,880 RDI=90 %7,860 RDI: 90 %
Per 100 g20 RDI=7 %30 RDI=2 %30 RDI=5 %110 RDI=6 %470 RDI: 6 %
Per person80 RDI=30 %110 RDI=10 %140 RDI=20 %470 RDI=20 %1,970 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Soybeans, Milk, Gluten
How much will it cost?
  • For 4 people : £5.85
  • Per person : £1.50

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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