Hearty Herbed Veggie-Topped Polenta

1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celcius).

2. Spray a small ovenproof dish with cooking spray.

3. Combine the polenta, water, garlic, and salt in the dish; ensure that there are no lumps.

4. Bake uncovered for about 60 minutes.

5. In the meantime, steam the desired vegetables.

6. When polenta is done, top with 1 cup of vegetables.

7. Sprinkle with parmesan cheese, season with herbs and spices, and serve hot.

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Nutrient	Quantity
Total fats	7.6027 g
Protein	53.912 g
Carbohydrates	77.9855 g
Energy	590.4429 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1463 g
Water	389.3592 g
Aspartic acid	0.1896 g
Calcium, Ca	1306.3256 mg
Lutein + zeaxanthin	477.7635 g
Fiber, total dietary	6.6831 g
Fatty acids, total saturated 22:0	0.0001 g
Carotene, beta	128.9061 g
Niacin	2.4105 mg
Vitamin A, RAE	801.6494 g
Arginine	0.1321 g
Riboflavin	0.2669 mg
Tocopherol, beta	0.001 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Fatty acids, total saturated 20:1	0.1333 g
Glutamic acid	0.4828 g
Sodium, Na	1427.3316 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1357 g
Total lipid (fat)	7.6027 g
Manganese, Mn	0.8246 mg
Fructose	0.0214 g
Proline	0.2298 g
Fatty acids, total saturated 16:0	1.7132 g
Fatty acids, total saturated 8:0	0.0675 g
Sucrose	0.0035 g
Choline, total	25.464 mg
Sugars, total	2.0391 g
Serine	0.1225 g
Fatty acids, total saturated 10:0	0.1513 g
Fatty acids, total saturated 18:0	0.7516 g
Vitamin B-6	0.4596 mg
Selenium, Se	58.025 g
Ash	10.3508 g
Fatty acids, total saturated 18:1 undifferentiated	1.8361 g
Pantothenic acid	0.4138 mg
Phenylalanine	0.1268 g
Copper, Cu	0.2217 mg
Betaine	3.5966 mg
Thiamin	0.2822 mg
Retinol	46.8 g
Methionine	0.0535 g
Iron, Fe	9.4698 mg
Carbohydrate, by difference	77.9855 g
Phosphorus, P	958.2858 mg
Folate, total	276.7521 g
Tocopherol, gamma	0.6271 mg
Fatty acids, total saturated 4:0	0.1944 g
Fatty acids, total saturated 22:1 undifferentiated	0.1305 g
Lycopene	0.0575 g
Alanine	0.1906 g
Cholesterol	24 mg
Valine	0.1323 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	0.6909 g
Glycine	0.1072 g
Carotene, alpha	20.9851 g
Glucose (dextrose)	0.0107 g
Fatty acids, total saturated 14:0	0.603 g
Zinc, Zn	4.4401 mg
Isoleucine	0.094 g
Tocopherol, delta	0.0019 mg
Fatty acids, total saturated 12:0	0.1688 g
Fatty acids, total polyunsaturated	0.8378 g
Tocotrienol, gamma	0.04 mg
Leucine	0.313 g
Tocotrienol, alpha	0.0778 mg
Vitamin A, IU	15252.4126 IU
Folate, DFE	276.7521 g
Tryptophan	0.0187 g
Vitamin C, total ascorbic acid	195.4039 mg
Phytosterols	1.0213 mg
Galactose	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.0001 g
Fatty acids, total saturated 6:0	0.1152 g
Tyrosine	0.1043 g
Vitamin B-12	1.32 g
Vitamin K (phylloquinone)	2.52 g
Fatty acids, total saturated	3.9217 g
Histidine	0.0779 g
Fatty acids, total monounsaturated	2.2395 g
Threonine	0.0969 g
Folate, food	276.7521 g
Cryptoxanthin, beta	17.9163 g
Vitamin E (alpha-tocopherol)	0.2871 mg
Magnesium, Mg	109.7215 mg
Lysine	0.0749 g
Potassium, K	1496.7276 mg
Cystine	0.0462 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Cornmeal	0.25 cup	110.41	23.4514	1.0949
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Spinach	1 cup	33	5.85	0.45
Parmesan cheese	1.5 1/2	444	48	6
Paprika	0 teaspoon	0.8107	0.1552	0.0371
Oregano	0 teaspoon	0.3312	0.0862	0.0054
Water	1 cup	0	0	0
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Basil	0 teaspoon	0.0254	0.0029	0.0007
thyme	0 teaspoon	0.101	0.0245	0.0017
cooking spray	0	0	0	0
parsley flake	0.25 teaspoon	0	0	0