Go Back Email Link
Print Pin
5

Almond Meal Polenta with Roast Mushrooms

This dish is a celebration of flavors and textures, with creamy almond flour polenta made with and topped with earthy roasted mushrooms. It's a low carb dish that's hearty enough to satisfy even the biggest appetities in your life.
Course Healthy Weeknight Dinner Recipes
Cuisine American
Keyword almond flour polenta, low carb polenta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 446kcal

Ingredients

  • 8 ounces crimini mushrooms quartered
  • 2 garlic cloves minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon crushed rosemary
  • 1 Tablespoon olive oil
  • 1 cup chicken stock
  • cup Almond Meal
  • 1 ounce soft goat cheese
  • ¼ teaspoon hot Hungarian paprika optional
  • 2 eggs poached
  • Salt and Pepper to taste
  • 1 teaspoon chopped fresh parlsley optional

Instructions

  • Heat the oven to 350ºF. In a small, oven safe dish, combine the mushrooms, garlic, thyme, rosemary, and olive oil. Roast for 30 minutes, stirring halfway through.
  • Meanwhile, bring the chicken stock to a simmer in a small saucepan set over medium-high heat. Stir in the almond meal. Cook, stirring constantly, until thick – about 8 minutes. Remove from heat and stir in the goat cheese and paprika (if using). Season to taste with salt and pepper.
  • To serve, top the polenta with roast mushrooms and a poached egg. Season with salt and pepper. Garnish with fresh parsley, if desired.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 18g | Protein: 22g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 174mg | Sodium: 294mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 3mg