Try this Crusty Polents with Carrots recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F. In large saucepan, saute garlic and onion in 1 tablespoon oil over medium heat for 1 minute or until garlic and onion become fragrant. Add broth and bring to a boil. Simmer, stirring, until very thick and spreadable, about 5 minutes. Pour into a wide, shallow and oiled baking dish or ovenproof tray, patting with oiled fingers into an 8-inch square. Sprinkle with cheese. Bake 20 minutes or until crusty. Keep warm. Heat remaining oil in large skillet and add carrots, stirring to coat. Cover an cook over medium heat for 7 minutes, stirring once. Add rosemary and greens and saute uncovered from 1 to 2 minutes, just long enough to wilt greens. Cut polenta in 4 squares and spoon carrots over each square. Makes 4 servings. Per serving: Calories 354 Fat 15g Cholesterol 4mg Sodium 723mg. Percent calories from fat 38% Dallas Morning News-Food Staff 10/2/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #043 by BobbieB1@aol.com on Feb 11, 1997.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 37 | ||
Calories from Fat: 9 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 764.2mg | 26 % | |
Potassium 111.1mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.7g | ||
Protein 2g | 3 % | |
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: 37
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