Soft polenta with garlicky mushrooms (funghi trifolati)
Soft polenta with garlicky mushrooms (funghi trifolati) is ready in 20 minutes (15 hands-on) and has 549 kcal and 17 g of protein per serving. One serving costs about $3.49. Prices from Walmart, 2026.
- Total time
- 20 min
- Hands-on
- 15 min
- Calories
- 549 kcal
- Cost per serving
- $3.49
Ingredients (Serves: 2)
- Polenta160 g
- Button mushrooms600 g
- Olive oil40 g
- Garlic8 g
- Fresh parsley12 g
- Tomato paste20 g
Method
Bring 400 ml of salted water to the boil in a medium pot. Slice the mushrooms thickly and chop the garlic and parsley.
Rain the quick-cooking polenta into the boiling water while whisking, then lower the heat and stir for 6 to 8 minutes (or as the pack says) until thick and creamy. Cover and keep warm.
Meanwhile heat the olive oil in a wide pan over high heat and cook the mushrooms for 6 minutes, without stirring too much, until golden and their water has evaporated.
Add the garlic and tomato paste with a splash of water and cook for 2 minutes, then stir in most of the parsley and season with salt and pepper.
Spoon the polenta onto a plate, top with the mushrooms and the rest of the parsley.
Nutrition per serving
| Calories | 549 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 75 g |
| Sugars | 8 g |
| Fat | 24 g |
| Fiber | 7 g |
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