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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.7
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 164.4 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Polenta Roasted Veggies calories by ingredient
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Polenta Roasted Veggies

Submitted by: EVELYNF

Introduction

This is a nice soothing meal. You can also make the polenta in the rice cooker and add the veggies later. You should use low sodium broth, I didn't have any at the time. This is a nice soothing meal. You can also make the polenta in the rice cooker and add the veggies later. You should use low sodium broth, I didn't have any at the time.
Number of Servings: 4

Ingredients

    Carrots, raw, 4 medium chopped
    Garlic, 0.25 cup chopped
    Onions, raw, 0.5 large chopped
    Green Peppers (bell peppers), 1 cup, chopped
    Cornmeal - Indian Head, 1 cup
    brussel sprouts (frozen), 284 gram
    Extra Virgin Olive Oil, 2 tbsp
    Grape Tomatoes, 2 cup halved
    Vegetable Broth - Pacific Low Sodium, 3 cup
    Salt & Pepper to taste
    Fresh Grated Parmesan (optional)

Directions

Preheat oven to 400.

In a large saucepan heat up vegetable broth and start adding polenta slowly and stirring until it thickens (about 20 min). While the polenta is cooking in a casserole dish put the garlic (with skin still on), and rest of the vegetables. drizzle oils over them and toss. Roast in the oven checking and stirring every 20 min. When the vegetables are soft combine them with the polenta mixture. Add salt and pepper and grate a little cheese if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user EVELYNF.






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