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Polenta with Pinto Beans and Roasted Vegetables
FOOD AND WINE16Ingredients
30Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 pinch saffron threads
- 1 1/2 qt. hot water
- 2 red onions (medium, cut into 6 wedges each)
- 5 Tbsp. extra-virgin olive oil
- 1 1/2 lb. cauliflower (from 1 small head, separated into 1-inch florets)
- 1 sweet potato (medium, peeled and cut into 1-inch cubes)
- salt
- freshly ground pepper
- 2 garlic cloves (very thinly sliced)
- 15 oz. pinto beans (drained)
- 14 oz. diced tomatoes (with their juices)
- 1/2 cup dry white wine
- 1 tsp. ground cumin
- 1/4 tsp. crushed red pepper
- 1 1/2 cups instant polenta
- 1/2 cup grated Parmesan cheese (freshly)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium680mg28% |
| Potassium1250mg36% |
| Protein14g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A120% |
| Vitamin C180% |
| 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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