Polenta with Vegetable Ragout
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Polenta with Vegetable Ragout calories by ingredient
Introduction
Main Course Main CourseNumber of Servings: 6
Ingredients
-
Parmesan Cheese, grated, 1 cup
I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 5 serving
*Flour, white, .25 cup
Milk, 1%, 3 cup
*Del Monte Petite Cut Diced Tomatoes, 3.6 cup
Carrots, raw, 1 small (5-1/2" long)
Onions, raw, 1 small
Yellow Cornmeal, 1.75 cup
Salt, 1.5 tbsp
Pepper, black, 1 dash
Olive Oil, Extra Virgin, 2 tbs
Garlic, 1 clove
Thyme, ground, .5 tsp
Rosemary, dried, 1 tsp
Sage, ground, 2 tsp
Nutmeg, ground, .25 tsp
Directions
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.