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Vegetable Polenta Bake With Pesto and Feta
THE COOK REPORT20Ingredients
60Minutes
410Calories
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Ingredients
US|METRIC
5 SERVINGS
- 500 mL milk
- 500 mL vegetable stock
- 200 grams polenta (Fine)
- 1 Tbsp. butter
- salt
- pepper
- 1 Tbsp. oil
- 1 red onion (chopped)
- 4 cloves garlic (crushed)
- 800 grams chopped tomatoes
- 1 Tbsp. balsamic vinegar
- salt
- pepper
- 100 grams button mushrooms (sliced)
- 1 yellow pepper (sliced)
- 1 aubergine (sliced as thinly as possible)
- 200 grams feta
- 100 grams pesto (homemade or from a jar)
- 2 slices breadcrumbs (worth of)
- 1 handful Parmesan (grated)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1610mg67% |
| Potassium1230mg35% |
| Protein20g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber7g28% |
| Sugars19g |
| Vitamin A40% |
| Vitamin C120% |
| Calcium60% |
| 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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