Directions:
- In a saucepan over medium heat, add the oil.
- Add the next 5 ingredients; cook for 5 minutes or until soft.
- Add in the tomatoes, parsley, basil, thyme, and rosemary.
- Bring to a simmer and simmer for 15 minutes.
- Season with salt and pepper to taste.
- In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
- Pour in the cornmeal in a slow stream while whisking constantly.
- Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
- Add in the butter and parmesan cheese; stir to combine.
- Ladle the polenta into individual bowls; top with tomato sauce.
- Sprinkle with extra parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.15 Kcal (361 kJ) | ||
| Calories from fat | 50.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 9% | |
|---|---|---|---|
| Cholesterol | 8.76mg | 3% | |
| Sodium | 484mg | 20% | |
| Potassium | 275.11mg | 6% | |
| Total Carbs | 5.82g | 2% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 104.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 20.46 Kcal (86 kJ) | ||
| Calories from fat | 12.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 9% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 3% | |
| Sodium | 114.97mg | 20% | |
| Potassium | 65.35mg | 6% | |
| Total Carbs | 1.38g | 2% | |
| Sugars | 0.63g | 11% | |
| Dietary Fiber | 0.39g | 7% | |
| Protein | 0.88g | 7% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 0.2mg | 5% | |
| Calcium | 24.9mg | 10% | |
* 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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