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10Ingredients
25Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups polenta (cooked)
- 1 Tbsp. extra-virgin olive oil (or butter)
- 1/2 cup sundried tomatoes (sliced)
- 4 cups spinach leaves (chopped)
- 1 tsp. crushed garlic
- 1 tsp. italian seasoning
- 1/4 cup grated Parmesan (additional for topping optional)
- eggs (Cooked, for topping, optional, poached, scrambled, fried, etc)
- salt
- pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium750mg31% |
| Potassium720mg21% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A70% |
| Vitamin C30% |
| Calcium15% |
| 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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Reviews(1)
Jennifer Daniels 3 years ago
This was ok - I used a basil/Italian polenta tube, mashed it up with almond milk and added Manchego cheese (1/2 cup) directly into the pot. I roasted cherry tomatoes and sautéed the spinach and spices - I need to try this with the sundried tomatoes... maybe the leftovers?