Polenta with Peas, Fennel, and Almonds
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with sautéed fennel, peas, almonds, and fresh parsley. A vegetarian side dish with nutty, vegetable-forward flavors that pairs well with roasted meats or stands alone as a light main.
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Nutrition & ingredients
Ingredients
serves 2- Polenta
- 2 cups water
- 1/2 cup polenta
- 2 tablespoons butter
- 1 ounce cream cheese
- 1/4 cup whole milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Topping
- 1/2 tablespoon olive oil
- 1/2 cup diced fresh fennel
- 1 cup shelled peas
- 2 tablespoons minced parsley
- 2 tablespoons sliced almonds
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 148mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 702mg
- Calcium
- 117mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.