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Polenta with mushrooms
Yellow polenta with button mushrooms and Parmesan: cooked in the bowl and finished in three minutes.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Cornmeal, yellow 200 g
- Water 800 g
- White mushrooms, raw 300 g sliced
- Fresh onion 40 g
- Extra virgin olive oil 20 g
- Parmesan, hard 30 g
- Fine salt 6 g
Steps
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1 Chop the onion. Bimby
5 sec · speed 5
-
2 Add the oil and mushrooms and saute. Bimby
8 min · 100 °C · speed 1 · reverse
-
3 Add the water and salt and bring to temperature. Bimby
5 min · 100 °C · speed 1 · reverse
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4 Add the cornmeal through the lid opening and cook. Bimby
10 min · 100 °C · speed 2 · reverse
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5 Stir in the Parmesan and serve. Bimby
30 sec · speed 2 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 279 kcal | 86 kcal |
| Protein | 8.7 g | 2.7 g |
| Carbohydrate | 43.3 g | 13.3 g |
| Sugars | 2.7 g | 0.8 g |
| Fat | 8.0 g | 2.5 g |
| of which saturates | 2.0 g | 0.6 g |
| Fibre | 2.9 g | 0.9 g |
| Salt | 1.74 g | 0.54 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.