Naturally Ella · by Erin Alderson
Asparagus Polenta with Dill-Pistachios and Burrata
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 26%
CARBS 44G40% OF CAL
7G FIBER0G ADDED5G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 25G52% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with roasted asparagus, crispy pistachios with dill, and burrata cheese. A light yet satisfying vegetarian dinner with fresh flavors.
main🍳 skilletgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ¾ cup polenta
- 3 cups water
- Butter
- Salt
- ½ cup fresh dill
- Zest from one lemon
- Small Pinch of Salt
- ¼ cup toasted pistachios
- 1 pound asparagus
- 2 tablespoons ghee
- 2 to 3 ounces burrata
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 26%
CARBS 44G40% OF CAL
7G FIBER0G ADDED5G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 25G52% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 734mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 132mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.