Ingredients
- 80g polenta – or coarsely ground corn meal
- 710ml water
- 1/4 tsp salt
- 1/4 tsp black pepper, ground
- 1 garlic, clove – minced
- 23g parmesan cheese – freshly grated
- 4 portobello mushroom, fresh – baby, halved
- 115g cherry tomatoes – halved
- 1 tbsp vinegar, balsamic
- 1 tbsp olive oil
- 2 tbsp goat cheese – optional
Nutritional information
Calories : 185kcal
Total fat : 9g
Saturated fat : 3.7g
Sodium micrograms : 391.1μg
Total carbs : 18.4g
Dietary fibre : 2.6g
Protein : 8g
Sugar : 3.7g
Vitamin A : 4.7%
Vitamin C : 2.6%
Calcium : 16%
Iron : 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Preheat the oven to 200°C.
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2
Combine polenta, water, salt, black pepper, garlic, and parmesan in the Cooking Pot and stir together. Close the lid, select the WHITE RICE setting
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3
While the polenta cooks, line a baking sheet with parchment paper. Spread mushrooms and tomatoes on the sheet and toss with olive oil, balsamic vinegar, and salt and pepper. Roast for 12 minutes.
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4
Once the EveryGrain™ Cooker completes the cooking program, allow the polenta to sit for 10 minutes before opening the lid to ensure it absorbs all of the liquid.
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5
Spoon polenta into a serving platter and top with roasted vegetables and optional goat cheese. Drizzle with olive oil and sprinkle with crushed pepper flakes before serving.
Nutritional information
Calories : 185kcal
Total fat : 9g
Saturated fat : 3.7g
Sodium micrograms : 391.1μg
Total carbs : 18.4g
Dietary fibre : 2.6g
Protein : 8g
Sugar : 3.7g
Vitamin A : 4.7%
Vitamin C : 2.6%
Calcium : 16%
Iron : 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
