Recipes for Polenta and Red Wine Mushrooms with grocery lists and nutritional information | Page 45

Tuscan Beef Pot Roast

This recipe contains boneless chuck roast, can cannellini beans, shredded parmesan cheese, butter, chicken broth and more.

6 Servings - emeals.com

Italian Smothered Chicken with Crispy Prosciutto

This recipe contains boneless skinless chicken breasts, vegetable oil, chicken broth, pepper, yellow onion and more.

4 Servings - 45 min - bettycrocker.com

Pasta With Radicchio and Pancetta

This recipe contains extra-virgin olive oil.

4 Servings - foodandwine.com

Cauliflower Picatta

This recipe contains olive oil, cauliflower, butter, dry white wine, sliced mushrooms and more.

4 Servings - onegreenplanet.org

Baked Artichoke Chicken

This recipe contains chicken legs, olive oil, button mushrooms, artichoke hearts, white wine and more.

staceysnacksonline.com

Coq Au Vin

Authentic French Coq Au Vin, a delicious braise of chicken with wine, mushrooms, bacon and onions. This dish is a beloved classic, and for good reason.

4 Servings - 50 min - daringgourmet.com

Crusty Chicken Thighs with Mushroom Sauce

This recipe contains onion, white mushrooms, dry white wine, garlic, chives.

4 Servings - ezrapoundcake.com

Semmelknoedel with Mushroom Sauce

This Semmelknoedel with Mushroom Sauce recipe contains mushrooms, onion, flour, shiitake mushrooms, heavy cream and more.

designspongeonline.com

Sausage, Peppers, and Onions

Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served in a hoagie roll or over pasta or polenta.

4 Servings - simplyrecipes.com

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

6 Servings - 40 min - food.com

Piprade

A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d'espelette. It's often served over scrambled eggs, though some recipe variations call for poaching the eggs right in the sauce, or serving the sauce over poached chicken or polenta.

thekitchn.com