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Polenta with Fontina and Roasted Vegetables
WILLIAMS-SONOMA13Ingredients
75Minutes
370Calories
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Ingredients
US|METRIC
6 SERVINGS
- olive oil (for pans, plus 3 Tbs.)
- 1 eggplant (small, cut into 3/4-inch pieces)
- 2 zucchini (small, cut into 3/4-inch pieces)
- 2 yellow summer squash (small, cut into 3/4-inch pieces)
- 1/2 red onion (cut into 3/4-inch pieces)
- 1 orange bell pepper (seeded and cut into 3/4-inch pieces)
- freshly ground pepper
- salt
- 4 cups water
- 1 cup polenta (stone-ground)
- 2 Tbsp. unsalted butter
- 1 cup parmigiano reggiano cheese (grated)
- 2 cups fontina cheese (shredded)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium830mg35% |
| Potassium630mg18% |
| Protein20g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium50% |
| 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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