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Time
35 min
Level
Basic
Author
hellofresh

Powerhouse Eggplant Polenta | with Zucchini and Walnut Salsa

gluten-free
milk
tree-nuts
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Preheat broiler to high. Roughly chop leaves. Roughly chop walnuts.
2
In a small bowl, combine walnuts and half the Parmesan. Stir in 2 TBSP olive oil. Season with salt and pepper.
3
Cut eggplant into ½-inch cubes. Cut zucchini into 2-inch lengths, then cut each piece into thin wedges.
4
Toss eggplant and zucchini on baking sheet with a pinch of salt, a drizzle of olive oil and Tuscan heat spice (to taste—it’s spicy). Broil until tender and lightly browned, 10-12 minutes, tossing halfway through.
5
Strip thyme leaves from stems; discard stems. Place thyme leaves, stock concentrate, milk, 1 cup water and 2 TBSP butter in a medium pot. Bring to a gentle boil over medium-high heat, then lower heat and reduce to a simmer. Stir in polenta. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes. Stir in remaining Parmesan. Season with salt and pepper
6
Divide polenta between plates. Top with veggies and drizzle with walnut salsa.
Micro nutrients
Total weight
649.74g
Carbs
40.05g
Dietary fiber
11.69g
Sugar
17.75g
Fats
48.37g
Saturated
16.78g
Poly
5.93g
Mono
15.85g
Trans
0.55g
Proteins
20.27g
Calcium
77.55%
Iron
19.85%
Magnesium
49.99%
Vitamin A
74.94%
Vitamin C
65.45%
Vitamin D
1.4%
Vitamin B6
40.62%
Vitamin B12
42.08%
Sodium
90.02%
Potassium
53.9%
Cholesterol
43.69%
Percentages are based on a diet of 2000 calories a day.
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