Edit baked polenta rounds with mushroom ragù & walnut parsley gremolata

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Edit the Order and Block of Recipe Lines

Block 0

3

piece

shallot

3

tablespoon

olive oil

0.75

cup

mushroom broth

9

g

rosemary

3

pound

mushroom

6

piece

garlic

1

piece

salt

1

piece

black pepper

Block 1

330

gram

polenta

1366

gram

vegetable broth

1.5

teaspoon

salt

3

tablespoon

olive oil

0.5

cup

nutritional yeast

Block 2

57

gram

parsley

4

gram

lemon zest

4

gram

garlic clove

21

gram

olive oil

70

gram

walnut

Edit the Order of Instructions

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

0

saute garlic and shallots. add mushrooms and cook until browning. deglaze w broth. season w fresh rosemary, salt & pepper

1

combine gremolate ingredients

2