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Nutrition Facts
Serving Size 260 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 900 mg 38%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 6 g
Vitamin A 10% Iron 4%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Creamy Mushroom & Truffle Polenta
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
8  People


Recipe makes 8 Servings

4 cup(s) vegetable stock
1 1/4 cup(s) polenta
3 Tbsp olive oil
1 Lb mushrooms, quartered
2 Tbsp parsley, chopped
2 garlic, minced
1/2 cup(s) heavy whipping cream
6 Oz jar Le Conserve Della Nonna Mushroom & Truffle Cream
1/2 cup(s) Parmesan cheese, grated
1 Tsp kosher salt
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Preheat oven to 400°F.
Bring vegetable stock to a boil in a heavy bottom sauce pot over medium heat.
Once liquid has come a boil, whisk in polenta and allow the pot to come to a simmer.
Meanwhile, combine olive oil, mushrooms, parsley and garlic together in a bowl then transfer to a baking dish. Place mushrooms in oven and roast.
Continue to cook polenta stirring frequently until all of the liquid is gone. Add in heavy whipping cream and mushroom & truffle cream. Continue to cook until cream is gone and polenta has thickened.
Once polenta has thickened and grains are tender add in Parmesan cheese and season with salt. Cook for 3 to 4 more minutes stirring constantly. Remove from heat.
Spoon polenta into a large bowl and top with roasted mushrooms.


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