Half Baked Harvest · by Tieghan Gerard★ 4.6 (68)
Late Summer Vegetable Bolognese with Creamy Polenta
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 25%
CARBS 47G43% OF CAL
8G FIBER21G OTHER19G TOTAL SUGAR
FAT 22G45% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable bolognese made with zucchini, mushrooms, walnuts, and tomatoes, served over creamy polenta. Satisfying and full of late-summer produce.
mainitalianbeans🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons extra virgin olive oil
- 1 small sweet onion, diced
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 2 cups cremini mushrooms, chopped
- 4 cloves garlic, minced or grated
- 2 tablespoons chopped fresh thyme
- kosher salt and pepper
- 1 (28 ounce) can san marzano tomatoes
- 1 cup cherry tomatoes
- 1 cup white wine
- 1/2 cup raw walnuts, chopped
- 1 handful fresh basil
- 2 cups whole milk
- 1 cup instant polenta
- 2 ears corn, kernels removed
- 2 tablespoons butter
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 25%
CARBS 47G43% OF CAL
8G FIBER21G OTHER19G TOTAL SUGAR
FAT 22G45% OF CAL
4G SAT18G 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
- 15m
- Cook
- 30m
- Sodium
- 445mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1299mg
- Calcium
- 270mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.