Roasted Butternut and Parmesan Polenta Recipe

Looking for an easy Roasted Butternut and Parmesan Polenta recipe? Learn how to make Roasted Butternut and Parmesan Polenta using healthy ingredients.


Submitted by lkjohnson44

Makes 8 servings



creamy polenta with roasted butternut squash 1 serving = 2/3 cup

Recipe Ingredients for Roasted Butternut and Parmesan Polenta

3/4 cup dry Corn Grits-Polenta
32 oz Squash, Winter, Butternut
1 medium raw Onion Yellow
1 1tsp Olive Oil
1 tsp Rosemary, Fresh
1 tsp Salt, Table
0.13 tsp Pepper, Black
1 cup Milk, Nonfat, Fluid
5 1/4 cup (8 fl oz) Water
2 oz Parmesan 100% Grated

Recipe Directions for Roasted Butternut and Parmesan Polenta

  1. toss butternut squash, onion and rosemary and 1/4 tsp salt with olive oil.

  2. roast until tender, approx. 40 min.

  3. puree

  4. in meantime boil water to high.

  5. stir in milk and polenta with remaining 3/4 tsp salt

  6. microwave 5 min.

  7. whisk until smooth.

  8. micro another 2-3 min until thickened.

  9. stir in squash mixture and parmesan cheese.

Categories

Vegetables

Nutrition Facts
Serving Size 335.3g
Amount Per Serving
Calories
149
Calories from Fat
25
% Daily Value*
Total Fat
2.8g
4%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
419mg
17%
Potassium
471mg
13%
Total Carbohydrates
26.1g
9%
Dietary Fiber
3.3g
13%
Sugars
4.9g
Protein
6.3g
Vitamin A 242% Vitamin C 41%
Calcium 19% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in calcium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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