Naturally Ella · by Erin Alderson
Sweet Corn Polenta with Baked Beans
NUTRITION · PER SERVING34M COOK
CAL 26%·PRO 46%
CARBS 77G59% OF CAL
11G FIBER0G ADDED21G INTRINSIC46G OTHER21G TOTAL SUGAR
FAT 18G31% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy corn polenta with sharp cheddar cheese served alongside baked beans. A hearty vegetarian main with comforting Southern flavors.
mainamericangluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 recipe for baked beans
- 2 large ears of sweet corn
- 2 tablespoons unsalted butter
- 3 cups broth or water (see note)
- ½ teaspoon sea salt
- ¾ cup dried polenta (see note)
- 1 ½ cups shredded sharp cheddar cheese
- Black pepper (for topping)
At a glance
PER SERVING · TIME 34M
CAL 26%·PRO 46%
CARBS 77G59% OF CAL
11G FIBER0G ADDED21G INTRINSIC46G OTHER21G TOTAL SUGAR
FAT 18G31% OF CAL
10G SAT8G 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
- 4m
- Cook
- 30m
- Sodium
- 1598mg
- Total sugar
- 21g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 301mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 4M
- SODIUM
- 1598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.