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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown onions and baby carrots in a little olive oil over medium heat. | 2. Stir in other vegetables and toss well. | 3. Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil. | 4. Simmer until carrots are fully cooked and flavors are blended – about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary. | 5. If the sauce is too thick for your tastes add additional stock, tomato juice, or V8. | 6. If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens. | 7. To prepare the polenta, first slice about 1/2 to 3/4 inches thick. | 8. Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat. | 9. Brush the polenta slices with olive oil as well. | 10. Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning. | 11. Serve sauce over polenta and top with Parmesan. | 12. If you like, you can round out the meal with a green salad and garlic bread. | 13. Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don’t want a meatless dish. | 14. Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don’t overcook. | 15. Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1 -2		chopped	0.0	0.0	0.0	0.0
baby carrot	1/2 - 1	lb		0.0	0.0	0.0	0.0
garlic clove	1 -2			0.0	0.0	0.0	0.0
yellow squash	1 -2	lb		0.0	0.0	0.0	0.0
spinach	1	lb	frozen	99.7904	17.6901	9.979	1.3608
artichoke heart	12 -16	ounces	canned	0.0	0.0	0.0	0.0
chickpea	1 -2	cup	cooked canned	0.0	0.0	0.0	0.0
mushroom	6 -12	ounces	canned	0.0	0.0	0.0	0.0
spaghetti sauce	2	quarts		-	-	-	-
italian seasoning	1/2	tablespoon		0.0	0.0	0.0	0.0
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
vermouth	1/4	cup		0.0	0.0	0.0	0.0
olive oil				-	-	-	-
salt				-	-	-	-
eggplant				-	-	-	-
italian bean				0.0	0.0	0.0	0.0
swiss chard			chopped	-	-	-	-
escarole			chopped	-	-	-	-
broccoli floret				0.0	0.0	0.0	0.0
cauliflower floret				0.0	0.0	0.0	0.0
tomato			diced	-	-	-	-
polenta	1 -2	lb		0.0	0.0	0.0	0.0
olive oil				-	-	-	-
garlic powder				-	-	-	-
italian seasoning				0.0	0.0	0.0	0.0

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