[NEW] Polenta With Fresh Vegetables

Don't limit yourself to the vegetables listed here. Try any combination of vegetables, including leafy vegetables such as spinach.
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Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 1 hour
4 Servings
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[NEW] Polenta With Fresh Vegetables

Ingredients

  • 1 cup cornmeal
  • 4 cups water
  • 1 tsp. garlic, chopped
  • 1 cup sliced mushrooms
  • 1 cup sliced onion
  • 1 cup broccoli florets
  • 1 cup sliced zucchini
  • 2 Tbsp. grated Parmesan cheese Chopped fresh herbs to taste

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Instructions

  1. Preheat oven to 350ºF. Lightly coat an ovenproof dish with cooking spray.
  2. Combine polenta, water, and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the side of the baking dish (40-50 minutes).
  3. While the polenta is cooking, coat a nonstick frying pan with cooking spray and heat over medium. Add the mushrooms and onions and sauté until liquid has cooked down (4-5 minutes).
  4. Add the broccoli and zucchini and sauté until veggies reach desired texture (3-4 minutes).
  5. When the polenta is done, top with the cooked vegetables. Sprinkle with Parmesan cheese and herbs to taste. Serve immediately.

Nutrition Facts

4 servings per container
Serving size 363 g
Amount per serving
Calories 147
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.6g 3%
Trans Fat 0g
Cholesterol 2.2mg 1%
Sodium 217.4mg 9%
Total Carbohydrate 29.1g 11%
Dietary Fiber 3.56g 13%
Total Sugars 2.7g
Includes 0g Added Sugars 0%
Protein 5g
Vitamin D 0.1mcg 0%
Calcium 51.8mg 4%
Iron 1.5mg 8%
Potassium 326.3mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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