Directions:
- Preheat oven to 425°.
- To prepare polenta, combine first 3 ingredients in a medium saucepan; bring to a boil. Gradually stir in cornmeal, stirring constantly. Reduce heat, and simmer 5 minutes or until thick, stirring frequently. Spread mixture into an 8-inch square baking dish coated with cooking spray.
- To prepare tomatoes, heat oil in a large nonstick skillet over medium-high heat. Add tomato and the next 5 ingredients (through garlic); sauté 6 minutes or until tomato is tender. Remove from heat; stir in chopped cilantro. Spoon tomato mixture over polenta; sprinkle with cheeses. Bake at 425° for 20 minutes or until lightly browned. Garnish with cilantro sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.06 Kcal (565 kJ) | ||
| Calories from fat | 36.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 8.11mg | 3% | |
| Sodium | 378.18mg | 16% | |
| Potassium | 329.26mg | 7% | |
| Total Carbs | 19.91g | 7% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 5.44g | 11% | |
| Vitamin C | 21mg | 35% | |
| Iron | 1.3mg | 7% | |
| Calcium | 145.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 65.01 Kcal (272 kJ) | ||
| Calories from fat | 17.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 6% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 3% | |
| Sodium | 182.04mg | 16% | |
| Potassium | 158.49mg | 7% | |
| Total Carbs | 9.58g | 7% | |
| Sugars | 3.47g | 29% | |
| Dietary Fiber | 0.98g | 8% | |
| Protein | 2.62g | 11% | |
| Vitamin C | 10.1mg | 35% | |
| Iron | 0.6mg | 7% | |
| Calcium | 70.1mg | 15% | |
* 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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