Directions:
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.
- Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1035.45 Kcal (4335 kJ) | ||
| Calories from fat | 403.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.88g | 69% | |
|---|---|---|---|
| Cholesterol | 52.55mg | 18% | |
| Sodium | 1842.44mg | 77% | |
| Potassium | 1916.77mg | 41% | |
| Total Carbs | 124.45g | 41% | |
| Sugars | 59.18g | 237% | |
| Dietary Fiber | 10.55g | 42% | |
| Protein | 35.45g | 71% | |
| Vitamin C | 158.2mg | 264% | |
| Vitamin A | 6.3mg | 211% | |
| Iron | 51.5mg | 286% | |
| Calcium | 1227.3mg | 123% | |
| Amount Per 100 g | |||
| Calories | 65.35 Kcal (274 kJ) | ||
| Calories from fat | 25.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 69% | |
|---|---|---|---|
| Cholesterol | 3.32mg | 18% | |
| Sodium | 116.28mg | 77% | |
| Potassium | 120.98mg | 41% | |
| Total Carbs | 7.85g | 41% | |
| Sugars | 3.74g | 237% | |
| Dietary Fiber | 0.67g | 42% | |
| Protein | 2.24g | 71% | |
| Vitamin C | 10mg | 264% | |
| Vitamin A | 0.4mg | 211% | |
| Iron | 3.2mg | 286% | |
| Calcium | 77.5mg | 123% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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