Sauteed Mushrooms with Creamy Polenta

  • cooking time
    20 m
  • calories per serve
    352 cal
  • serves
    2
½ cup
CARNATION Creamy Evaporated Milk (125mL)
½ cup
water (125mL)
1 tsp
chicken stock powder
¼ cup
polenta (40g)
2 tbsp
grated parmesan cheese
2 tbsp
CARNATION Creamy Evaporated Milk, extra
1 tbsp
olive oil
200 g
sliced mushrooms
1 clove
garlic, chopped
1 tbsp
finely chopped parsley
Extra grated parmesan cheese, to serve
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
295 g
1471
15.9
21
9.2
23.7
11.4
636
2.5
346
Average Quantity
per:
100 g
500
5.4
7.1
3.1
8
3.9
216
0.8
118

Method

  1. In a medium saucepan bring CARNATION Creamy Evaporated Milk, water and stock powder to the boil; gradually stir in polenta. Reduce heat; simmer for 20 minutes, stirring occasionally, until thick and creamy. Remove from heat; add cheese and extra CARNATION Creamy Evaporated Milk, stir to combine.

     

  2. Meanwhile, heat olive oil in a medium frying pan over medium heat. Add mushrooms and garlic; cook for 10 minutes or until tender; stir in parsley.

  3. Divide polenta between 2 serving bowls; top with mushrooms and serve with extra grated parmesan cheese.