Polenta with fresh vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 378.0
  • Total Fat: 19.5 g
  • Cholesterol: 50.9 mg
  • Sodium: 217.8 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 12.0 g
  • Protein: 15.8 g

View full nutritional breakdown of Polenta with fresh vegetables calories by ingredient
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By Mayo Clinic staff By Mayo Clinic staff
Number of Servings: 6


    1 cup coarsely ground cornmeal (polenta)
    4 cups water
    1 garlic clove minced
    1 cup onion sliced thin
    1 cup bell pepper diced
    1 cup celery diced thin
    1 small head of cauliflower
    2 small bunches broccoli separated to florets
    2 tablespoons grated Parmesan cheese
    3 oz. Mozzarella Cheese part Skim milk

    Chopped fresh oregano, basil or rosemary, to taste


Preheat the oven to 350 F. Lightly coat a 9X13 pan with cooking spray.

Combine the polenta, water and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the side of the baking dish, about 40 minutes. The polenta should be moist.

While the polenta is cooking, spray a nonstick frying pan with cooking spray. Add the onions, peppers, celery. Saute over medium heat until the vegetables are tender, about 5 minutes.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli and cauliflower. Cover and steam until tender-crisp, 2 to 3 minutes.

When the polenta is done, top with the cooked vegetables. Sprinkle with Parmesan and mozzarella cheese and herbs, to taste.

Serve immediately

Serving Size: Makes 10 servings in 9X13 pan

Number of Servings: 6

Recipe submitted by SparkPeople user SLACHETKA103145.

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