Directions:
- In a large pan heat the olive oil. Add the veggie crumbles and sautee until dry and browned.
- Add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. Sautee for another minute.
- Add the diced tomatoes with their juice and the veggie broth. Bring to a boil and simmer uncovered for about 15 minutes.
- Meanwhile combine water, milk, salt and spices in a small pot and bring to a boil. Whisk in the polenta (aka coarse cornmeal). On medium heat cook for about 5 minutes whisking constantly.
- Stir in cheese and butter.
- Pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
- Bake in the preheated oven at 200°C/400°F for 12-15 minutes.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.94 Kcal (1285 kJ) | ||
| Calories from fat | 139.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.49g | 24% | |
|---|---|---|---|
| Cholesterol | 18.16mg | 6% | |
| Sodium | 848.37mg | 35% | |
| Potassium | 585.61mg | 12% | |
| Total Carbs | 27.17g | 9% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 15.32g | 31% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 2.5mg | 14% | |
| Calcium | 293.1mg | 29% | |
| Amount Per 100 g | |||
| Calories | 108.66 Kcal (455 kJ) | ||
| Calories from fat | 49.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 24% | |
|---|---|---|---|
| Cholesterol | 6.43mg | 6% | |
| Sodium | 300.33mg | 35% | |
| Potassium | 207.31mg | 12% | |
| Total Carbs | 9.62g | 9% | |
| Sugars | 2.61g | 30% | |
| Dietary Fiber | 1.97g | 22% | |
| Protein | 5.42g | 31% | |
| Vitamin C | 3.7mg | 17% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.9mg | 14% | |
| Calcium | 103.8mg | 29% | |
* 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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