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Cheesy Mince and Polenta Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

34.3g

Energy (kJ)

2444kJ

Energy (kcal)

585kcal

Carbohydrate incl. fibre (g)

61.1g

Carbohydrate excl. fibre (g)

55.9g

Sugar (g)

7.1g

Fibre (g)

5.2g

Fat (g)

22.0g

Saturated fat (g)

8.9g

Unsaturated fat (g)

10.8g

Monounsaturated fat (g)

8.7g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.6g

Cholesterol (mg)

84mg

Sodium (mg)

697mg

Salt (g)

1.74g

Vitamin A (IU)

8534IU

Vitamin C (mg)

13.2mg

Calcium (mg)

313mg

Iron (mg)

5.84mg

Potassium (mg)

845mg

Total

137.0g

9778kJ

2339kcal

244.3g

223.7g

28.3g

20.7g

87.8g

35.5g

43.1g

34.7g

8.4g

2.6g

336mg

2789mg

6.97g

34138IU

52.8mg

1251mg

23.36mg

3379mg

  • 15 ml sunflower oil
  • 1 onion, finely diced
  • 3 carrots, peeled and grated
  • 400 g lean beef mince
  • 50 g tomato paste
  • 1 sachet Knorr spaghetti Bolognaise Dry Cook-in-Sauce
  • 1 tin tomatoes, chopped and peeled
  • 250 ml water
  • cheddar cheese, grated
  • 250 ml water
  • 2.5 ml salt
  • 250 ml polenta
  • 75 ml Parmesan cheese, grated
  • 10 ml Robertsons Origanum