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Polenta Gratin with Mushroom Bolognese
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This tasty recipe for polenta gratin is courtesy of Tom Colicchio.

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 onion, peeled and chopped
    • 1 carrot, peeled and chopped
    • 1 rib celery, peeled and chopped
    • Coarse salt and freshly ground black pepper
    • 1 clove garlic, peeled and very finely chopped
    • 1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
    • 1 tablespoon fresh thyme leaves
    • 1 tomato, seeded and diced
    • 1 cup store-bought low-sodium chicken stock
    • 1 cup polenta
    • 1/4 cup extra-virgin olive oil
    • 3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 639 % Daily Value *
    • Total Fat: 29 g 45.38%
    • Saturated Fat: 4 g 22.15%
    • Trans Fat: 0 g %
    • Cholesterol: 7 mg 2.24%
    • Sodium: 148 mg 6.15%
    • Calcium: 96 mg 9.57%
    • Potassium: 350 mg 10%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.99%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 55 g %
    • Dietary Fiber: 8 g 31.1%
    • Sugar: 10 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 236.85%
    • Vitamin C 31.96%
    • Vitamin D 0.42%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq