Photo: Markus Spiske
Polenta and Vegetable Tartlets
8 ingredients
30 min + 30 min
4
openrecipes
Baked polenta disks topped with grilled zucchini, tomatoes, and herbed goat cheese.
Estimated Nutrition (whole recipe, rough)
270
Calories
8g
Protein
23g
Fat
11g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 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
- 4-½ cups Water
- 1-¼ cup Yellow Cornmeal
- 3 Tablespoons Olive Oil
- 2 whole Zucchini, Sliced 1/2-inch Thick Lengthwise
- 2 whole Roma Tomatoes, Halved Lengthwise And Seeded
- 8 ounces, weight Kosher Salt And Freshly Ground Black Pepper, To Taste
- 2 teaspoons Goat Cheese, Softened
- 2 teaspoons Chopped Rosemary Leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes