Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
630
Calories
19g
Protein
48g
Fat
36g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 8 cups milk
- 2 cups Italian polenta
- 3 Tbs. unsalted butter, cut into 1-inch pieces
- 1/2 cup heavy cream
- 3/4 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
- 2 garlic cloves, minced
- 2 Tbs. minced fresh flat-leaf parsley
- 3 Tbs. fresh lemon juice
- 1 tsp. salt
- Freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 6 small tomatoes, halved crosswise
- 2 Asian eggplant, cut diagonally into 1/2-inch
- slices
- 3 zucchini, cut into 1/2-inch rounds
- Lemon wedges for serving (optional)
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