Herbed Polenta Fries with Mushroom & Artichoke Fricassée

If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, Herbed Polenta Fries with Mushroom & Artichoke Fricassée might be a recipe you should try. This recipe serves 4 and costs $1.21 per serving. One serving contains 151 calories, 4g of protein, and 12g of fat. 1912 people were glad they tried this recipe. Head to the store and pick up artichoke hearts, fish sauce, butter, and a few other things to make it today. It is brought to you by Kitchen Confidante. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as an American side dish. Overall, this recipe earns a solid spoonacular score of 44%. Similar recipes include Wild Mushroom Fricassee Over Polenta, Herbed Polenta "Fries", and Creamy Polenta with Fricassee of Truffled Mushrooms.

Servings: 4

 

Ingredients:

2 artichoke hearts, sliced

freshly ground black pepper

1 tablespoon butter

1 teaspoon fish sauce

1 tablespoon fresh thyme

3 cloves garlic, finely minced

1 tablespoon fresh lemon juice

4 cups mushrooms (an assortment works nicely), thinly sliced

2 tablespoons olive oil

1/4 cup white wine

Equipment:

frying pan

Cooking instruction summary:

In a large saute pan over medium heat, melt the butter in the olive oil. Add the mushrooms and cook for about 3-4 minutes, until they are wilted. Add the garlic, artichoke hearts, fish sauce and black pepper. Cook for another minute. Stir in the lemon juice and white wine. Adjust the seasoning with salt and pepper. Stir in fresh thyme. Serve immediately with Herbed Polenta Fries.

 

Step by step:


1. In a large saute pan over medium heat, melt the butter in the olive oil.

2. Add the mushrooms and cook for about 3-4 minutes, until they are wilted.

3. Add the garlic, artichoke hearts, fish sauce and black pepper. Cook for another minute. Stir in the lemon juice and white wine. Adjust the seasoning with salt and pepper. Stir in fresh thyme.

4. Serve immediately with Herbed Polenta Fries.


Nutrition Information:

Quickview
173k Calories
4g Protein
12g Total Fat
10g Carbs
13% Health Score
Limit These
Calories
173k
9%

Fat
12g
19%

  Saturated Fat
3g
19%

Carbohydrates
10g
4%

  Sugar
5g
6%

Cholesterol
7mg
3%

Sodium
233mg
10%

Alcohol
1g
9%

Get Enough Of These
Protein
4g
9%

Vitamin C
106mg
129%

Vitamin A
2718IU
54%

Vitamin B2
0.46mg
27%

Vitamin B3
4mg
21%

Vitamin B6
0.37mg
18%

Vitamin B5
1mg
17%

Copper
0.34mg
17%

Vitamin E
2mg
15%

Potassium
501mg
14%

Selenium
9µg
14%

Folate
53µg
13%

Fiber
3g
13%

Phosphorus
111mg
11%

Manganese
0.22mg
11%

Vitamin B1
0.13mg
8%

Vitamin K
8µg
8%

Iron
1mg
8%

Magnesium
25mg
6%

Zinc
0.77mg
5%

Calcium
26mg
3%

Vitamin D
0.24µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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