Tian Provencal with Polenta Recipe
Recipe By Martha Stewart-5
When it comes to radiating warmth at the dinner table, nothing beats a mealinone casserole. what's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers helpyourself allure in abundance.
3.9
24 Rating -
Rate
Vegdiet
1hr 45minstotal
30minsPrep
1hr 45m.total
30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tian Provencal with Polenta Recipe
- 1.50 tablespoon Extra virgin olive oil, plus more for baking dish
- 1/2 cup Whole milk
- 0.38 cup Quick cooking polenta
- As required Coarse salt and freshly ground pepper
- 0.13 part 1 large leek, white and pale green only, thinly sliced into moons and washed well
- 0.03 inch 1/2 small eggplant, cut into rounds
- 0.03 inch 1 large zucchini, cut into rounds
- 0.03 inch 2 medium tomatoes, cut into rounds
- 1/4 cup Coarsely grated gruyere
Nutrition
value
value
318
calories per serving
29 g Fat5 g Protein11 g Carbs< 1 g FiberOther
Current Totals
- Fat29g
- Protein5g
- Carbs11g
- Fiber< 1g
MacroNutrients
- Carbs11g
- Protein5g
- Fiber< 1g
Fats
- Fat29g
Vitamins & Minerals
- Calcium155mg
- Iron< 1mg
- Vitamin A15mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B911mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium13mg
- Manganese< 1mg
- Phosphorus111mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-5