Naturally Ella · by Erin Alderson
Sweet Corn Polenta with Roasted Tomatoes and Avocado
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 23%
CARBS 54G59% OF CAL
13G FIBER24G OTHER17G TOTAL SUGAR
FAT 15G38% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer-forward dish of creamy corn polenta topped with roasted tomatoes, fresh avocado, and basil. Light and fresh, celebrating the season's best produce.
main🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 ears sweet corn
- 2 to 2 1/2 cups corn stock or water
- 1/4 teaspoon sea salt
- 2 cups cherry tomatoes
- 2 cloves garlic (minced)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/2 avocado (cubed)
- 1 to 2 teaspoons sherry vinegar
- 3 tablespoons minced fresh basil
- Sea salt (to taste)
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 23%
CARBS 54G59% OF CAL
13G FIBER24G OTHER17G TOTAL SUGAR
FAT 15G38% OF CAL
2G SAT14G 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
- 35m
- Sodium
- 1052mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 777mg
- Calcium
- 95mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1052MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.