Cornmeal Bake with Vegetables

Name: Cornmeal Bake with Vegetables
Total time: 1 h
Yield: 6
Ingredients: 1.333 cups Soy milk; 1.667 cups vegetable stock; 1 cup instant Polenta; 0.75 cup grated vegan cheese; 1 tablespoon olive oil (plus extra for drizzling); freshly grated Nutmeg; 6 Red onions (quartered, layers separated); 1 sprig rosemary (needles only); 2 sprigs Sage (leaves only); 2 sprigs thyme (leaves only)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

188

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	188 kcal	(9 %)
Protein	8.58 g	(9 %)
Fat	7.37 g	(6 %)
Carbohydrates	22.65 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	2.03 g	(7 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	47.9 mg	(5,988 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.16 mg	(1 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	1.08 mg	(9 %)
Vitamin B₆	0.21 mg	(15 %)
Folate	33.32 μg	(11 %)
Pantothenic acid	0.34 mg	(6 %)
Biotin	6.82 μg	(15 %)
Vitamin B₁₂	0.11 μg	(4 %)
Vitamin C	11.54 mg	(12 %)
Potassium	301.87 mg	(8 %)
Calcium	204.51 mg	(20 %)
Magnesium	35.28 mg	(12 %)
Iron	0.93 mg	(6 %)
Iodine	2.2 μg	(1 %)
Zinc	1.01 mg	(13 %)
Saturated fatty acids	2.94 g
Cholesterol	10.08 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 1.333 cups
Soy milk; 1 ⅔ cups
vegetable stock; 1 cup
instant Polenta; ¾ cup
grated vegan cheese; 1 tablespoon
olive oil (plus extra for drizzling); freshly grated Nutmeg; 6
Red onions (quartered, layers separated); 1 sprig
rosemary (needles only); 2 sprigs
Sage (leaves only); 2 sprigs
thyme (leaves only)

print shopping list

Preparation steps

Preheat the oven to 180°C (160°C fan) 350°F, gas 4 and line a baking tray with greaseproof paper.

Place the soya milk and stock in a pan and bring to a boil. Add the polenta and cook, stirring continuously until the mixture is thick. Stir in half the cheese and the oil and beat well. Season with salt, ground black pepper and nutmeg.

Spread the polenta onto the baking tray and top with the onions and the herbs. Sprinkle with the remaining cheese and drizzle with oil.

Bake for about 40 minutes, until the onions are tender.