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    You are in: Home / Recipes / Baked Feta and Tomato Polenta (Make Ahead Casserole) Recipe
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    Baked Feta and Tomato Polenta (Make Ahead Casserole)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 11, 2008

      Didn't have quite as much flavour as I was hoping for, next time I would double the tomato recipe. Thanks for posting xx

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    • on January 18, 2008

      I've made this twice now and each time it has come out wonderfully. Now, I cannot imagine polenta without the extras.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2007

      My sweetie loves this...and he was anti-polenta for the longest time. Thanks for winning him over through cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2007

      My hubby's comment upon seeing this for dinner was "lasagna pie?" It sure did taste like lasagna and was very deliciously filling (I was stuffed after one piece but it was so good I wanted seconds). The only changes I made were that I left out the salt, used a can of crushed tomatoes instead of whole tomatoes, and I threw some rosemary and oregano in with the basil. Next time, I think I'll add a little pepper to the polenta and leave the butter off the top.

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    Nutritional Facts for Baked Feta and Tomato Polenta (Make Ahead Casserole)

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.5
     
    Calories from Fat 137
    39%
    Total Fat 15.3 g
    23%
    Saturated Fat 7.8 g
    39%
    Cholesterol 41.1 mg
    13%
    Sodium 995.1 mg
    41%
    Total Carbohydrate 38.9 g
    12%
    Dietary Fiber 4.5 g
    18%
    Sugars 7.1 g
    28%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    vegetable broth

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