argentine

Caramelized Onion and Parmesan Polenta with Sauteed Mushrooms

Name: Caramelized Onion and Parmesan Polenta with Sauteed Mushrooms
Yield: 1 serving
Cuisine: argentine
Ingredients: 80 g polenta (cornmeal); 360 g water; 20 g olive oil; 160 g onion, thinly sliced; 200 g mushrooms, sliced; 25 g Parmesan cheese, grated; 2 g salt; 1 g black pepper

This simmered dish pairs polenta with onion, thinly sliced, mushrooms, sliced and Parmesan cheese, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

83 g Carbohydrates

29 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g polenta (cornmeal) 296 kcal
360g water 0 kcal
20g olive oil 177 kcal
160g onion, thinly sliced 64 kcal
200g mushrooms, sliced 44 kcal
25g Parmesan cheese, grated 100 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

olive oilonionsalt
Heat olive oil in a small pan over medium heat. Add onion and cook 10-12 minutes, stirring, until deeply softened and caramelized; season with a pinch of salt.
polenta (cornmeal)watersalt
In a saucepan, bring water and remaining salt to a simmer. Whisk in polenta gradually.
polenta (cornmeal)
Cook polenta on low, stirring often, 10-12 minutes until thick and smooth.
onionParmesan cheeseblack pepper
Stir in Parmesan and black pepper. Fold in half the caramelized onion.
wateronionmushrooms
In the onion pan, add mushrooms and saute 5-6 minutes until browned; add a splash of water if needed to deglaze.
polenta (cornmeal)onionmushrooms
Serve polenta topped with mushrooms and the remaining caramelized onion.