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Polenta Bake with Tomato, Feta and Mushrooms
OPRAH10Ingredients
30Minutes
170Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup instant polenta
- 3 Tbsp. unsalted butter (cut into chunks)
- 3 1/4 cups vegetable stock
- 2/3 cup grated Parmesan cheese (finely)
- 1 1/2 cups sliced mushrooms (thinly, any type really; my preference would be mini portobello)
- 1 cup cherry tomatoes (; some halved, some not)
- 2/3 cup crumbled feta cheese
- arugula (A handful of delicate)
- sea salt
- freshly ground black pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1060mg44% |
| Potassium230mg7% |
| Protein8g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber<1g3% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium20% |
| Iron4% |
* 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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