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Soft Polenta with Roasted Portobellos and Snap Peas
MARTHA STEWART8Ingredients
45Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- nonstick cooking spray
- 2 cups polenta (quick-cooking, not prepared)
- coarse salt
- Coarse salt and ground pepper
- 4 portobello mushrooms (large, stems trimmed to 1/2 inch)
- 2 Tbsp. extra-virgin olive oil
- 1 lb. snap peas (trimmed)
- grated Parmesan (for serving)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium450mg19% |
| Potassium740mg21% |
| Protein8g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C120% |
| Calcium10% |
| Iron20% |
* 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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