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Baked Parmesan Polenta with Zucchini and Tomatoes
WILLIAMS-SONOMA13Ingredients
55Minutes
370Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 1/2 cups water (36 fl. oz./1.1 l)
- kosher salt
- freshly ground pepper
- 1 1/2 cups polenta
- 4 Tbsp. unsalted butter (2 oz./60 g, cut into pieces)
- 2 oz. Parmesan cheese (grated, plus more for serving)
- 1 cup heavy cream (8 fl. oz./250 ml)
- 1 lb. zucchini (cut into 1/8-inch, 3-mm rounds)
- 1 lb. tomatoes (cut into 1/4-inch, 6-mm rounds)
- 5 garlic cloves (thinly sliced)
- extra virgin olive oil (for drizzling)
- 4 fresh oregano (sprigs, including leaves and tender stems)
- balsamic vinegar (for serving)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium420mg18% |
| Potassium600mg17% |
| Protein7g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A40% |
| Vitamin C50% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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