Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Chopped garlic
- 1/2 c. Chopped onion
- 3 Tbsp. Vegetable oil, divided use
- 1 c. Polent (coarse cornmeal)
- 3 c. Canned vegetable broth
- 1/4 c. Grated Parmesan cheese
- 1 lb Package fresh baby-cut Carrots
- 2 Tbsp. Fresh rosemary leaves, Chopped
- 1 quart Mixed salad greens
Direcciones
- Preheat oven to 400 F. In large saucepan, saute/fry garlic and onion in 1 Tbsp. oil over medium heat for 1 minute or possibly till garlic and onion become fragrant. Add in broth and bring to a boil.
- Simmer, stirring, till very thick and spreadable, about 5 min. Pour into a wide, shallow and oiled baking dish or possibly ovenproof tray, patting with oiled fingers into an 8-inch square. Sprinkle with cheese. Bake 20 min or possibly till crusty. Keep hot.
- Heat remaining oil in large skillet and add in carrots, stirring to coat.
- Cover an cook over medium heat for 7 min, stirring once. Add in rosemary and greens and saute/fry uncovered from 1 to 2 min, just long sufficient to wilt greens.
- Cut polenta in 4 squares and spoon carrots over each square.
- Makes 4servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 4 servings | |
| Calories 1187 | |
| Calories from Fat 1064 | 90% |
| Total Fat 118.42g | 148% |
| Saturated Fat 16.62g | 66% |
| Trans Fat 0.26g | |
| Cholesterol 104mg | 35% |
| Sodium 2927mg | 122% |
| Potassium 199mg | 6% |
| Total Carbs 23.89g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 18.68g | 12% |
| Protein 7.45g | 12% |
