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Health Information Library Recipes Polenta with fresh vegetables

Polenta with fresh vegetables

Nutrition Facts

Serving Size 1 cup polenta and 1 cup of vegetables
Calories 178

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat 1 g
Sodium 55 mg
Cholesterol 2 mg
Dietary fiber 3 g
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Parmesan gives this creamy polenta kick and sauteed vegetables add texture.

Ingredients

(Serves 4)
  • 1 cup coarsely ground cornmeal (polenta)
  • 4 cups water
  • 1 teaspoon garlic, chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup sliced onions
  • 1 cup broccoli florets
  • 1 cup sliced zucchini
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh oregano, basil or rosemary, to taste

Directions

Heat the oven to 350 F. Lightly coat a 3-quart ovenproof dish with cooking spray.

Combine the polenta, water and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the sides 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 mushrooms and onions. 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 zucchini. Cover and steam until tender-crisp, 2 to 3 minutes.

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

Last Updated: November 17th, 2016