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Spring Vegetable Soft Polenta Recipe

Spring Vegetable Soft Polenta Recipe

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Ingredients:

Serving

850 ml vegetable stock
175 g quick-cooking polenta
100 g ricotta cheese
3 -4 tbsp pesto sauce
salt & freshly ground black pepper
100 g baby corn , halved lengthwise
100 g baby carrots, trimmed and halved lengthwise
100 g asparagus spears
100 g peas (fresh or frozen )
parmesan cheese , shavings
chopped fresh parsley

Directions:

In a large saucepan, bring the stock to a rolling boil; pour in the polenta in a steady stream, whisking continuously, until thickened; stir in the ricotta and cook over a low heat for 5 minutes, stirring occasionally.
Meanwhile, steam cook the vegetables for 3-4 minutes.
Remove the polenta from the heat and beat in the pesto sauce and seasoning (to taste).
To serve, spoon the polenta onto warmed plates, arrange vegetables over the polenta and garnish with parmesan and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	991.71 Kcal (4152 kJ)
Calories from fat	93.71 Kcal
		% Daily Value*
Total Fat	10.41g	16%
Cholesterol	17.93mg	6%
Sodium	33588.07mg	1400%
Potassium	296.78mg	6%
Total Carbs	178.43g	59%
Sugars	3.88g	16%
Dietary Fiber	4.82g	19%
Protein	9.14g	18%
Vitamin C	9.3mg	15%
Vitamin A	1.1mg	38%
Iron	1.5mg	8%
Calcium	170mg	17%

Amount Per 100 g
Calories	251.57 Kcal (1053 kJ)
Calories from fat	23.77 Kcal
		% Daily Value*
Total Fat	2.64g	16%
Cholesterol	4.55mg	6%
Sodium	8520.57mg	1400%
Potassium	75.29mg	6%
Total Carbs	45.26g	59%
Sugars	0.98g	16%
Dietary Fiber	1.22g	19%
Protein	2.32g	18%
Vitamin C	2.4mg	15%
Vitamin A	0.3mg	38%
Iron	0.4mg	8%
Calcium	43.1mg	17%

* 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.

Tastes

salty
savory
bitter
sweet

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