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Creamy Polenta with Zucchini and Tomatoes
WELL PLATED16Ingredients
60Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 pt. cherry tomatoes
- 1 lb. zucchini (— 2 medium, quartered length-wise, then cut into 1/4-inch slices)
- 1 shallot (large, — thinly sliced)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 3/4 tsp. dried oregano
- 1/2 tsp. black pepper
- 2 cups low sodium vegetable broth
- 1 cup almond (Breeze almondmilk Original Unsweetened)
- 2 cloves minced garlic (— about 2 teaspoons)
- 3/4 cup polenta (— stone-ground, whole grain corn meal, white or yellow)
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 Tbsp. nutritional yeast (or freshly grated Parmesan cheese — optional)
- 2 Tbsp. unsalted butter (— or non-dairy butter substitute)
- 1/4 cup fresh basil leaves (thinly sliced)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1210mg50% |
| Potassium1220mg35% |
| Protein14g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A45% |
| Vitamin C80% |
| 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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