All Recipes Side Dish Vegetables Greens

Ingredients

1 tablespoon butter 2 teaspoons minced garlic 2 cups cream 1 ¾ cups grated Parmesan cheese 1 yellow onion, minced 1 tablespoon olive oil 1 cup sliced fresh mushrooms 1 (7 ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces 1 (15.25 ounce) can Mexican-style corn, drained 1 cup arugula 1 (15 ounce) can green beans, drained salt to taste ¾ cup grated Parmesan cheese

Nutrition Info

875.8 calories carbohydrate: 37.2 g cholesterol: 225.7 mg fat: 69.3 g fiber: 6.1 g protein: 32.4 g saturatedFat: 40.7 g servingSize: - sodium: 1784.6 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
Combine the butter and garlic in a saucepan over medium heat, heat together until the butter melts completely. Add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. Melt 1 3/4 cup Parmesan cheese into the cream mixture. Stir in the onion and remove from heat.
Heat the olive oil in a large skillet over medium heat, cook the mushrooms in the oil until they begin to brown. Stir in the hearts of palm, Mexican-style corn, arugula, and green beans, add to the cream mixture, season with salt, transfer to a large baking dish, top with 3/4 cup Parmesan cheese.
Bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.

4 servings

I first ate this dish at a Brazilian restaurant and tried to recreate it at home. It turned out very cheesy and has a wonderful flavor.