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Escabeche of Mushrooms With Polenta Recipe

Escabeche of Mushrooms With Polenta Recipe

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Ingredients:

Serving

4 1/2 cups water
2 cups low sodium chicken broth (cans or box) or 2 cups vegetable broth or 2 cups water
2 tsp salt
1 1/3 cups coarse cornmeal
2 tbsp butter
4 tbsp olive oil
1 red onion, sliced
2 garlic cloves, minced
1 cup canned diced tomatoes with juice (from 15 oz can)
2 tbsp cider vinegar
1 tsp dried oregano
1 bay leaf (to be removed when serving)
freshly ground coarse black pepper , to taste
1 small green pepper , seed and ribs removed , cut into 1/4-inch strips
1 1/2 lbs mushrooms, sliced
1/2 lb red cabbage, shredded (about 2 cups)
1 cup chopped fresh cilantro
1/2 cup pimento stuffed olive, sliced
peppercorn, whole , a few , added to sauce

Directions:

In medium saucepan, bring 4-1/2 cups of the water and 1 teaspoon of salt to boil.
Add the cornmeal in a slow steady stream, whisking.
Whisk in the butter.
Reduce the heat and simmer, stirring frquently with a wooden spoon, until the polenta is very thick, about 20 minutes.
Cover to keep warm.
Meanwhile, in a large deep frying pan, heat 2-3 tablesepoons of the oil over moderately low heat.
Add the onion, green pepper, & mushrooms, and cook, stirring occasionally, until translucent, about 8 minutes.
Add the garlic and cook, stirring, for 1 minute.
Add the tomatoes, vinegar, oregano, bay leaf, and ground black pepper, to taste.
Cook, stirring frquently, for about 5 minutes.
If you need more oil add it now.
Add all the cabbage and 1 cup water or chicken broth or vegetable broth to the pan.
Bring to a boil.
Cover and reduce the heat to moderately low.
Simmer, stirring occasionally, for 15 minutes.
Add the remaining cup of chicken broth, vegetable broth or water, and 1 teaspoon salt and simmer, covered, until all vegetables are tender, about 10 minutes more.
Taste for seasoning at this point, if needed, add the remaining teaspoon of salt.
REMOVE BAY LEAF.
Stir in cilantro, olives and peppercorns, and serve over polenta.
Best not served right away however, if you have no choice, then allow to marinate up 2 hours at room temperature or until overnight.
Serve with a nice leafy green salad and some nice bisuits and a nice bottle of wine made from tempranillo grapes from Spain.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	318.76 Kcal (1335 kJ)
Calories from fat	162.47 Kcal
		% Daily Value*
Total Fat	18.05g	28%
Cholesterol	10.18mg	3%
Sodium	1191.4mg	50%
Potassium	798.65mg	17%
Total Carbs	34.17g	11%
Sugars	6.88g	28%
Dietary Fiber	5.97g	24%
Protein	9.03g	18%
Vitamin C	39.6mg	66%
Iron	2.9mg	16%
Calcium	80.9mg	8%

Amount Per 100 g
Calories	57.79 Kcal (242 kJ)
Calories from fat	29.46 Kcal
		% Daily Value*
Total Fat	3.27g	28%
Cholesterol	1.85mg	3%
Sodium	216mg	50%
Potassium	144.8mg	17%
Total Carbs	6.19g	11%
Sugars	1.25g	28%
Dietary Fiber	1.08g	24%
Protein	1.64g	18%
Vitamin C	7.2mg	66%
Iron	0.5mg	16%
Calcium	14.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.1

Points
9

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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