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Vegetable Polenta

Vegetable polenta, original and quick to make, will be perfect for those who are gluten-free. The sun-drenched vegetables will bring a lot of flavors to your plate.

Vegetarian Vegan Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 20 minutes
Cost per serving: 0,93 €
Energy: 287 kcal / serving

Instructions

  • 1.   Prepare the vegetables. Peel and cut the zucchinis into small pieces. Chop the onion. Cut the bell pepper into cubes and halve the tomatoes. Sauté all the vegetables in a pan with olive oil and sprigs of thyme.
  • 2.   Prepare the polenta. Bring 1 liter of salted water to a boil. Gradually pour in all the cornmeal while stirring. Cook for the time indicated on the package. The polenta is ready when it comes away from the edge of the pot.
  • 3.   Serve the polenta in a shallow plate with the vegetables on top.

Ingredients for servings

  • 250 g of polenta
  • 2 zucchinis
  • 20 cherry tomatoes
  • 1 onion
  • 1 yellow bell pepper
  • 5 thyme
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    287 kcal
    14 %
  • Fat
    1,67 g
    2 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    56,48 g
    22 %
  • of which sugar
    ?
    ?
  • Protein
    7,94 g
    16 %
  • Fibers
    5,01 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference