Directions:
- Sauté the vegetables and vegetarian ground on medium in a non stick pan with olive oil. Salt and pepper to taste.
- While the vegetables are cooking, prepare the polenta.
- Bring the stock to a boil on the stove and mix in the polenta in a stream, constantly stirring.
- Slowly add in the evaporated milk in about 3 or 4 additions.
- Let the polenta bubble as it absorbs the liquid. Add more or less liquid according to the texture desired.
- Turn off the heat just before the polenta is done and mix in the cheese. It will continue to cook slightly off the heat.
- Serve the vegetables on top of the polenta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.86 Kcal (2470 kJ) | ||
| Calories from fat | 56.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 10% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 2% | |
| Sodium | 18807.24mg | 784% | |
| Potassium | 104.24mg | 2% | |
| Total Carbs | 106.05g | 35% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.1mg | 1% | |
| Calcium | 161.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 269.26 Kcal (1127 kJ) | ||
| Calories from fat | 25.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 10% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 2% | |
| Sodium | 8585.17mg | 784% | |
| Potassium | 47.58mg | 2% | |
| Total Carbs | 48.41g | 35% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 2.73g | 12% | |
| Vitamin C | 0.9mg | 3% | |
| Vitamin A | 0.5mg | 39% | |
| Iron | 0.1mg | 1% | |
| Calcium | 73.6mg | 16% | |
* 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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