Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
246
Calories
3g
Protein
14g
Fat
31g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch rounds
- 2 pounds cherry tomatoes (about 6 cups)
- 7 garlic cloves, thinly sliced
- 1 shallot, finely chopped (about 1/4 cup)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 large sprigs basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes