Polenta with Vegetable Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Parmesan Cheese, grated, 1 cupI Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 5 serving*Flour, white, .25 cupMilk, 1%, 3 cup*Del Monte Petite Cut Diced Tomatoes, 3.6 cup Carrots, raw, 1 small (5-1/2" long)Onions, raw, 1 smallYellow Cornmeal, 1.75 cupSalt, 1.5 tbspPepper, black, 1 dashOlive Oil, Extra Virgin, 2 tbsGarlic, 1 cloveThyme, ground, .5 tspRosemary, dried, 1 tspSage, ground, 2 tspNutmeg, ground, .25 tsp
Make polenta with 7 c. of boiling water. Pour in lass dish and let cool. Sautee veggies in olive oil for 10 min. Add tomoatoes and cook down on low for 25 min. Remove from heat. Make reux with butter and milk. Combine all in layers in glass dish and cook for 30 min.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNDIAL03.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNDIAL03.
Nutritional Info Amount Per Serving
- Calories: 392.3
- Total Fat: 16.2 g
- Cholesterol: 18.9 mg
- Sodium: 2,452.5 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 5.7 g
- Protein: 15.7 g
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