Try this Cheesy Polenta with Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray. Sprinkle with salt and black pepper. Broil for 3-4 minutes per side or until golden. Transfer to plate; set aside.
Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.
Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.
From Myrecipes.com
cal 353, fat 4 g, satfat 2 g, monofat 1 g, poly fat 0.0 g, protein 14 g, carbohydrate 69 g, fiber 12 g, cholesterol 6 mg, iron 2 mg, sodium 207 mg, calcium 101 mg.
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Serving Size: 1 Serving (951g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 150 | ||
Calories from Fat: 11 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 379mg | 13 % | |
Potassium 1588.2mg | 42 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 16.6g | ||
Protein 8.7g | 12 % | |
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: 150
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