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.
18 K
Grade this recipe:
Keywords:
Last modified on: October 20th 2024
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
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 , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


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

Stage 2 - ⌛ 3 min.
Polenta with artichokes and mushrooms : Stage 2
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 : Stage 3
Sauté the mushrooms, stirring occasionally...

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

Stage 5 - ⌛ 2 min.
Polenta with artichokes and mushrooms : Stage 5
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 : Stage 6
Prepare 6 purples globe artichokes, cut into small pieces and set aside.

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

Stage 8 - ⌛ 3 min.
Polenta with artichokes and mushrooms : Stage 8
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 : Stage 9
Grill to taste.

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

Stage 11
Polenta with artichokes and mushrooms : Stage 11
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
Possible allergens in this recipe: Soybeans, milk, Gluten
How much will it cost?
  • For 4 people : 6.80 €
  • Per person : 1.70 €

Change currency:

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)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025313 K 24.5 3 hours 8 min.
Vegetable pie
Vegetable pie
Three layers of vegetables, baked in puff pastry.
September 10th 2018252 K3.9 1 hour 25 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
October 13th 2010340 K4.6 1 hour 15 min.
How to heat plates
How to heat plates
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot dishes to your guests, and as a hot plate can wait longer than a cold one, it can sometimes help to avoid panic in the kitchen at serving time. Here are some simple ways to heat your plates.
February 21th 2011223 K 43.7 25 min.
Salmon chard rolls
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon August 8th 2010183 K3.8 1 hour 25 min.
News list of cooking-ez.com

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page