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Baked Polenta Recipe with Mushrooms & Tomatoes
A SPICY PERSPECTIVE14Ingredients
90Minutes
600Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups polenta (dried, coarse ground cornmeal)
- 6 cups vegetable broth
- 1 1/2 lb. mushrooms (quartered or sliced)
- 28 oz. crushed tomatoes
- 3 Tbsp. butter (divided)
- 1 sweet onion (large, chopped)
- 3 cloves garlic (minced)
- 2 tsp. Italian seasoning
- 16 oz. ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 large bell pepper (any color, chopped)
- 1 zucchini (large, sliced into 15 rounds)
- salt
- pepper
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium2450mg102% |
| Potassium1730mg49% |
| Protein34g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber9g36% |
| Sugars14g |
| Vitamin A70% |
| Vitamin C100% |
| Calcium60% |
| Iron25% |
* 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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