Directions:
- Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
- Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
- Place broccoli in colander and squeeze out excess water; set aside.
- Heat oven to 400F.
- In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
- Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
- Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
- Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
- Spread polenta mixture evenly in prepared pan.
- Sprinkle on tomato and remaining Parmesan.
- Bake 20 to 25 minutes or until edges begin to brown.
- Cool at least 30 minutes, or serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.51 Kcal (735 kJ) | ||
| Calories from fat | 34.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 6% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 3% | |
| Sodium | 816.15mg | 34% | |
| Potassium | 439.24mg | 9% | |
| Total Carbs | 28.28g | 9% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 8.83g | 18% | |
| Vitamin C | 55.4mg | 92% | |
| Iron | 1.6mg | 9% | |
| Calcium | 211.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 58.1 Kcal (243 kJ) | ||
| Calories from fat | 11.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 6% | |
|---|---|---|---|
| Cholesterol | 3.24mg | 3% | |
| Sodium | 270.17mg | 34% | |
| Potassium | 145.4mg | 9% | |
| Total Carbs | 9.36g | 9% | |
| Sugars | 1.94g | 23% | |
| Dietary Fiber | 1.54g | 19% | |
| Protein | 2.92g | 18% | |
| Vitamin C | 18.3mg | 92% | |
| Iron | 0.5mg | 9% | |
| Calcium | 70.1mg | 21% | |
* 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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