Naturally Ella · by Erin Alderson★ 4.0 (1)
Roasted Carrot Polenta with Sage and Walnuts
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 12%
CARBS 42G34% OF CAL
5G FIBER5G SUGAR32G OTHER
FAT 33G60% OF CAL
12G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta blended with roasted carrots and garlic, finished with sage and heavy cream. A rich, savory side dish with earthy depth.
side🍳 skilletgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups water
- 1/2 cup dry polenta
- 1/4 teaspoon sea salt
- 3 tablespoons heavy cream
- 3/4 cup carrot puree ((recipe here))
- 1 tablespoon ghee
- 4 sage leaves
- 1/4 cup crushed (toasted walnuts)
- Salt (to taste)
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 12%
CARBS 42G34% OF CAL
5G FIBER5G SUGAR32G OTHER
FAT 33G60% OF CAL
12G SAT21G 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
- 45m
- Sodium
- 891mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 67mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 891MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.