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Eggplant and Tomato Ragu over Polenta
AMANDA FREDERICKSON11Ingredients
60Minutes
680Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 cups water
- 1 tsp. salt
- 3/4 cup polenta
- 4 Tbsp. unsalted butter (cut into cubes)
- 2 Tbsp. olive oil (plus more as needed)
- 1 onion (diced)
- 1 eggplant (diced)
- 2 cups tomatoes (diced)
- 2 cloves garlic (minced)
- 1 Tbsp. balsamic vinegar
- 4 oz. burrata (torn, optional)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1820mg76% |
| Potassium1290mg37% |
| Protein20g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber11g44% |
| Sugars15g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium50% |
| Iron2% |
* 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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