Directions:
- Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
- Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
- While veggies are roasting, combine red wine vinegar and splenda, set aside.
- Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
- Remove veggies from oven and pour red wine mixture over top, stirring to combine.
- Top polenta with veggies and grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.31 Kcal (784 kJ) | ||
| Calories from fat | 29.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 5% | |
|---|---|---|---|
| Cholesterol | 5.82mg | 2% | |
| Sodium | 331.84mg | 14% | |
| Potassium | 566.29mg | 12% | |
| Total Carbs | 30.13g | 10% | |
| Sugars | 10.44g | 42% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 9.5g | 19% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 2.3mg | 13% | |
| Calcium | 365.4mg | 37% | |
| Amount Per 100 g | |||
| Calories | 62.04 Kcal (260 kJ) | ||
| Calories from fat | 9.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 5% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 2% | |
| Sodium | 109.91mg | 14% | |
| Potassium | 187.57mg | 12% | |
| Total Carbs | 9.98g | 10% | |
| Sugars | 3.46g | 42% | |
| Dietary Fiber | 1.26g | 15% | |
| Protein | 3.15g | 19% | |
| Vitamin C | 4.2mg | 21% | |
| Iron | 0.8mg | 13% | |
| Calcium | 121mg | 37% | |
* 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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