Directions:
- 1. Heat oil in large saucepan and add garlic and onion, stirring until onion becomes translucent and garlic is nicely browned, about 6 minutes.
- 2. Add canned tomatoes, tomato sauce, mushrooms, italian seasonings and oregano.
- 3. Bring to a boil then reduce heat and simmer on low-med heat for about a half hour to let all the seasonings meld together.
- 4. While tomato mixture simmers, bring 3 cups of water to a boil with the 2 bouillon cubes.
- 5. Mix together 1 cup cornmeal and 1 cup cold water and pour into boiling water. Stir constantly until it returns to a boil. Reduce heat to low and stir occasionally until thick. (The thickness is up to you. Cook until desire consistency.).
- 6. Add the Parmesan cheese and butter and stir into polenta.
- 7. To serve, place about 1/2-3/4 cup of polenta on plate and place 3/4 cup or so of tomato mixture on top. Garnish with more Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.25 Kcal (633 kJ) | ||
| Calories from fat | 68.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 12% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 2% | |
| Sodium | 498.02mg | 21% | |
| Potassium | 118.41mg | 3% | |
| Total Carbs | 18.67g | 6% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 70.61 Kcal (296 kJ) | ||
| Calories from fat | 32.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 12% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 2% | |
| Sodium | 232.51mg | 21% | |
| Potassium | 55.28mg | 3% | |
| Total Carbs | 8.72g | 6% | |
| Sugars | 0.67g | 6% | |
| Dietary Fiber | 0.86g | 7% | |
| Protein | 1.4g | 6% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.4mg | 5% | |
| Calcium | 34.7mg | 7% | |
* 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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