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Ingredients
US|METRIC
6 SERVINGS
- 2 cups water
- 1 cup milk
- 2 tsp. kosher salt
- 1 cup instant polenta
- 2 cups tri-color quinoa (cooked, chilled)
- 3 Tbsp. olive oil
- 1 red onion (small, thinly sliced)
- 1 red bell pepper (medium, cut into thin strips)
- 23 oz. RAGU Homestyle Thick & Hearty Mushroom Sauce
- 2 cloves garlic (minced)
- 1 zucchini (small, halved lengthwise, cut into ¼-inch-thick slices)
- 1 pt. cherry tomatoes (multi-color, halved)
- 1/3 cup shredded Parmesan cheese
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Directions
- Bring water, milk and salt to boil in medium saucepan on medium-high heat. Reduce heat to medium; whisk in polenta in a steady stream. Cook 4-5 min. or until polenta is soft and creamy, whisking constantly. Remove pan from heat; stir in quinoa. Cool slightly. Use a medium scoop (scant 1/4 cup) to form 18 patties, 2 inches wide and ½ inch thick. Let patties cool on parchment paper-lined rimmed baking sheet.
- Brush both sides of patties with oil. Heat large skillet on medium heat. Cook patties, in batches, 3 min. on each side or until golden brown. Cover; keep warm.
- Heat remaining oil in same skillet on medium-high heat. Add onions and peppers; cook 3-4 min. or until tender-crisp. Add sauce, garlic and remaining vegetables; cook 2-3 min. or until heated through. Serve sauce on top of warm polenta patties. Sprinkle with cheese.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol5mg2% |
Sodium980mg41% |
Potassium750mg21% |
Protein13g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A25% |
Vitamin C70% |
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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