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Suggest a better description1. Preheat oven to 450 degrees F. Lightly oil a 12- by 15-inch baking sheet. 2. In a large bowl combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly into baking sheet. Bake until lightly browned and crisp (10 to 15 minutes). 3. In a large skillet over medium-high heat, saute green onions in olive oil for 1 minute, then add bell pepper and mushrooms. Cover and let steam for 5 minutes. 4. Spoon sauce over cornmeal crust, then top with sauteed vegetables, sliced tomatoes, parsley, and basil. Bake until bubbly (12 to 15 minutes). Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 298 | ||
Calories from Fat: 66 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 93.3mg | 3 % | |
Potassium 182.8mg | 5 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 42.7g | ||
Protein 12g | 17 % | |
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: 298
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