Photo: Stephanie Studer
Polenta with Fontina and Roasted Vegetables
12 ingredients
Serves 6.
openrecipes
Bake a pan of polenta until it gets crispy at the edges, and then top it with any vegetables your heart desires. Here, roasted summer vegetables pair with fontina, a mild melting cheese. But this is a fantastic recipe all year long: try it in the fall or winter with butternut squash, mushrooms and Gorgonzola. Serve this dish with a salad of field greens.
Estimated Nutrition (whole recipe, rough)
466
Calories
11g
Protein
35g
Fat
30g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 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
- Olive oil for pans, plus 3 Tbs.
- 1 small eggplant, cut into 3/4-inch pieces
- 2 small zucchini, cut into 3/4-inch pieces
- 2 small yellow summer squash, cut into 3/4-inch pieces
- 1/2 red onion, cut into 3/4-inch pieces
- 1 orange bell pepper, seeded and cut into 3/4-inch pieces
- Salt and freshly ground pepper, to taste
- 4 cups water
- 1 cup stone-ground polenta
- 2 Tbs. unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese
- 2 cups shredded fontina cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes