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.
Nutrition Facts
| 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.
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