Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout recipes

Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout recipes
21 Ingredients
  • 5 cups water
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 cup stone-ground yellow cornmeal
  • 1 cup frozen whole-kernel corn, thawed
  • 1/2 cup (2 ounces) shredded fresh Parmesan cheese
  • 3 tablespoons fat-free sour cream
  • 1 tablespoon chopped fresh basil
  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes, packed without oil
  • 2 tablespoons olive oil
  • 3 cups thinly sliced onion
  • 2 cups chopped red bell pepper
  • 4 garlic cloves, minced
  • 1 teaspoon Hungarian sweet paprika
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 tablespoons sliced ripe olives
  • basil
Nutrition
458
23% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

25% 16

Saturated

28% 6

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

21% 64

Carbs (net)

- 51

Fiber

53% 13

Sugars

- 15

Sugars, added

- 0

Protein

31% 16

Cholesterol

6% 18

Sodium

22% 536

Calcium

29% 292

Magnesium

39% 162

Potassium

25% 1192

Iron

24% 4

Zinc

21% 2

Phosphorus

56% 393

Vitamin A

23% 207

Vitamin C

135% 122

Thiamin (B1)

33% 0

Riboflavin (B2)

27% 0

Niacin (B3)

28% 4

Vitamin B6

54% 1

Folate equivalent (total)

39% 155

Folate (food)

- 155

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

1% 0

Vitamin E

19% 3

Vitamin K

25% 30
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