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Nutrition Facts
Serving Size 233 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 120 mg 5%
Total Carbohydrate 41 g 14%
Dietary Fiber 7 g 28%
Sugars 6 g
Protein 8 g
Vitamin A 15% Iron 6%
Vitamin C 50% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Polenta with Grilled Veggie Ragú

Prep Time
2 h 20 m
Cook Time
30 minutes
Total Time
2 h 50 m
6  People


Recipe makes 6 Servings

1 purple eggplant, cut into 1 inch slices
1 zucchini, chopped
1 white onion, chopped
5 mushrooms, sliced
1 red bell pepper, cored, seeded and chopped
1/2 cup(s) Parmesan cheese shredded
4 Tbsp olive oil
2 Tbsp H-E-B Balsamic Vinegar
1 garlic, chopped
2 Tsp Italian seasoning
1 1/4 cup(s) San Gennaro Polenta Traditional
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Spray a baking sheet with edges with non-stick cooking spray. Set aside.
Add 6 cups of water to a large pot and bring to a boil. Add polenta and whisk briskly.
Cook on high 5 minutes stirring constantly, then reduce to low and cook an additional 15 minutes stirring occasionally.
Stir in Parmesan cheese Pour into prepared pan. Chill 2-24 hours.
Preheat grill to medium-high.
Place all veggies in a bowl or baking dish.
Combine half of olive oil with balsamic vinegar, garlic and Italian seasoning. Drizzle over vegetables.
Grill veggies 3-4 minutes per side turning once. Remove from grill and cool slightly.
Rough chop veggies and place in a bowl. Cover to keep warm and set aside.
Carefully slice polenta into 2x4 inch slices or use a biscuit cutter.
Lightly brush with olive oil or spray with non-stick cooking spray.
Grill 3-4 minutes per side turning only once.
To serve top each polenta cake with veggie ragu.



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