Main courses · Vegetarian
Cheesy polenta with vegetable ragù
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Details
- Difficulty
- medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 80 min
- Total
- 80 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Medium
- Rating
- Well rated
- eggplant
- 11 oz
- sea salt
- sea salt
- Gruyère cheese
- 2.8 oz
- Parmesan
- 2.8 oz
- garlic
- 1 cloves
- Vegetable stock paste
- 2 tsp
- water
- 2 lb
- polenta
- 7.1 oz
- unsalted butter
- 3.2 oz
- carrot
- 1
- celery stalk
- 1
- garlic
- 2–3 cloves
- red onion
- 6.3 oz
- extra virgin olive oil
- 0.7 oz
- red wine
- 3.5 oz
- dried rosemary
- 2 tsp
- Vegetable stock paste
- 1 tsp
- sea salt
- 1 tsp
- ground black pepper
- 0.5 tsp
- red capsicum
- 1
- zucchini
- 1
- Roma tomatoes
- 2
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,026.4 mg
- Protein
- 17.7 g
- Energy
- 2,152.2 kJ
- Calories
- 514.4 kcal
- Fat
- 37.2 g
- Fibre
- 6 g
- Saturated fat
- 20.3 g
- Carbohydrates
- 24.8 g