vegetable
Ingredients Recipes Products
baked polenta rounds with mushroom ragù & walnut parsley gremolata
make baked polenta in multiples of 12. refrigerate a recipe for 12 in a 8x11.5 pan
servings
3
piece
shallot
$-
large, minced
3
tbsp
olive oil
$0.46
0.74
cup
mushroom broth
$-
9
g
rosemary
$-
finely chopped
3
lbs
mushroom
$-
cleaned and roughly chopped
6
piece
garlic
$0.28
minced
1
piece
salt
$Infinity
1
piece
black pepper
$Infinity
330
g
polenta
$-
1366
g
vegetable broth
$1.88
1.5
tsp
salt
$0.03
3
tbsp
olive oil
$0.46
0.49
cup
nutritional yeast
$0.83
57
g
parsley
$0.79
chopped
4
g
lemon zest
$0.11
4
g
garlic clove
$0.03
minced
21
g
olive oil
$0.24
70
g
walnut
$0.50
toasted & chopped

Instructions

1. Cook polenta with broth. Stir in remainder of ingredients. Spread a recipe for 12 in an oiled 8x11.5" pan. Refrigerate 2 hours or more. cut into rounds. bake at 425 7-10 minutes, flip, bake 7-10 minutes more
2. saute garlic and shallots. add mushrooms and cook until browning. deglaze w broth. season w fresh rosemary, salt & pepper
3. combine gremolate ingredients

Recipe Costs

How much the ingredients cost to produce a given number of servings of this recipe.

$Infinity / 12 servings
$Infinity / serving | 100% costed

Allergens

Allergens from this recipe's ingredients will appear in this table.

Allergen Ingredient
tree nut - walnut 		walnut
Products Using this Recipe
no related products
updated May 9 | created May 9