Nutrition
My Cookbooks
E-COOKBOOKS
Polenta with Capocollo, Robiola, and Ramps
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveSummary
This irresistible recipe for polenta with capocollo, robiola, and ramps comes courtesy of chef Mario Batali.
Ingredients
- 1 cup quick-cooking polenta or fine cornmeal
- 2 tablespoons fresh thyme, leaves
- 1 tablespoon honey
- 24 slices capocollo, sliced paper thin (about 8 ounces)
- 1 1/2 cups (about 12 ounces) aged robiola cheese
- 3 tablespoons extra-virgin olive oil
- 20 ramps, trimmed, rinsed, and patted dry
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 258 % Daily Value *
- Total Fat: 11 g 16.18%
- Saturated Fat: 1 g 7.38%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 0 mg 0.01%
- Calcium: 5 mg 0.49%
- Potassium: 7 mg 0.21%
- Magnesium: 0 mg 0%
- Iron: 1 mg 6.47%
- Zinc: 0 mg 0%
- Total Carbohydrate: 37 g %
- Dietary Fiber: 1 g 4.66%
- Sugar: 4 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 1.14%
- Vitamin C 3.2%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
