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Quick Polenta With Parmesan Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.7914
Energy (kCal)797.4385
Carbohydrates (g)36.4175
Total fats (g)61.3723
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn. | 2. Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes. | 3. Remove from heat and stir in cream; add salt and pepper to taste. | 4. Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices. | 5. Spoon tomato sauce over polenta slices and sprinkle with Parmesan. | 6. Bake at 350° for 15-20 minutes. | 7. Garnish with fresh basil ribbons and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cipollini onion 1/2 cup minced - - - -
    tomato 1 cup canned 41.4 9.18 2.16 0.36
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    white wine 1/4 cup used - - - -
    salt pepper - - - -
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    heavy cream 3 tablespoons 153.0 1.2329999999999999 1.278 16.236
    parmesan cheese 1/2 cup grated pre-grated 148.0 16.0 16.0 2.0
    basil 3 tablespoons cut 1.8285 0.2107 0.2504 0.0509

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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