Try this Polenta with Vegetable Ragout recipe, or contribute your own.
Suggest a better descriptionBring water to a boil in a medium-size saucepan and add the rosemary and salt. Reduce the heat to a simmer and slowly add cornmeal, whisking constantly. Cook over low heat, still stirring, until mixture is thick, about 10 minutes. Remove from heat and stir in the Parmesan until melted. If you are planning to the polenta in a soft state, you can keep it mushy by adding water and occasionally stirring until the sauce is ready. If you plan to bake it pour the polenta into a lightly oiled shallow baking dish, smooth top and let cool for 1 hour, or up to 24 hours. When you are ready to bake the o=polents, remove from refrigerator, run a knife around the inside of the pan and turn on a flat surface. Cut into squares and place on a lightly oiled baking sheet. Bake at 350 degrees F for about 15 minutes or until the tops begins to brown lightly. For the sauce: Bring a cup of vegetable stock to a simmer in a saucepan. Add the onions and cook, covered, until they are transparent, about 15 minutes. Add zucchini, asparagus, and mushrooms and simmer uncovered for 15 minutes. Add the tomatoes, parsley, garlic and salt and pepper to taste. Cook another 5 minutes, Sppon mixture over bowl of soft polenta or 2 squares of baked polenta. Garnish with goat cheese and serve at once. Nutritional info per serving: 238 cal; 13g pro, 38g carb, 6g fat(20%) Exchanges: 2.7 vegetable, 1.6 bread, .9 meat, .2 fat Source: The Complete Vegetarian, Miami Herald, 1/18/96 format by Lisa Crawford Posted to MM-Recipes Digest V3 #240 Date: 03 Sep 96 00:12:44 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 79 | ||
Calories from Fat: 20 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 139.2mg | 5 % | |
Potassium 214.1mg | 6 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.6g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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