Polenta with Tomato and Vegetable Ragout
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.9
- Total Fat: 6.5 g
- Cholesterol: 3.6 mg
- Sodium: 703.8 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 7.3 g
- Protein: 11.8 g
View full nutritional breakdown of Polenta with Tomato and Vegetable Ragout calories by ingredient
Number of Servings: 4
Ingredients
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1 Tube Polenta - Basil and Garlic
1 Tbsp Olive Oil
1/2 a Medium Onions, chopped
2 Garlic Cloves
1 Cup Goya Dark Red Kidney Beans
1/2 Cup Zucchini, Diced
1/2 Cup Asparagus, Chopped
1 Can Del Monte Diced Tomatoes, No Salt Added
1 Cup Tofu, extra firm, Diced
4 Tbsp Parmesan Cheese, shredded,
Directions
Preheat oven to 450* and spray with cooking spray. Slice polenta into 1/4 inch slices and arrange in single layer on baking tray. Bake in oven for 15 minutes.
Meanwhile, heat olive oil in skillet and add onion. Saute for several minutes and add in tomatoes and garlic. Let simmer for 10 minutes until liquid is absorbed. Add in tofu, beans, zucchini, and asparagus and saute for 5 minutes. Salt and Pepper per your taste.
Spoon tomato ragout over Polenta and sprinkle with Parmesan Cheese. Bake 5 more minutes. Remove from oven and sprinkle with chopped basil and parsley.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LILJENNICA.
Meanwhile, heat olive oil in skillet and add onion. Saute for several minutes and add in tomatoes and garlic. Let simmer for 10 minutes until liquid is absorbed. Add in tofu, beans, zucchini, and asparagus and saute for 5 minutes. Salt and Pepper per your taste.
Spoon tomato ragout over Polenta and sprinkle with Parmesan Cheese. Bake 5 more minutes. Remove from oven and sprinkle with chopped basil and parsley.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LILJENNICA.