Baked Polenta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1707
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,707 cal. | (81 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 112 g | (97 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.3 g | (81 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 94.6 μg | (158 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,351 mg | (34 %) | ||
| Calcium | 696 mg | (70 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 750 milliliters Vegetable broth
- 1 generous pinch Saffron (ground)
- salt
- Nutmeg (ground)
- 1 Tbsp butter
- 175 grams Cornmeal (instant)
- 2 Zucchini
- freshly ground peppers
- 4 Tbsps olive oil
- olive oil (for greasing)
- 40 grams grated Parmesan
- 1 Tbsp lemon juice
- 1 sprig rosemary
- 2 Tbsps slivered almonds
Preparation steps
1.
Boil stock, saffron, salt and nutmeg in a pan. Add butter and cornmeal. remove from heat and let sit for a few minutes, stirring occasionally.
2.
Rinse summer squash and thinly plane. Season with salt and pepper. Heat oil in a pan and cook summer squash until golden brown, about 1-2 minutes on both sides. Remove from pan and repeat until all summer squash has been cooked.
3.
Preheat the oven to 180°C (approximately 350°F). Grease a quiche dish with oil.
4.
Add parmesan to polenta and season. Pour into pan and smooth. Add summer squash in a fan shape. Drizzle with lemon juice and 1 tablespoon oil. Pluck rosemary needles from stalks and sprinkle onto zucchini. Sprinkle with almonds and bake for about 30 minutes. Remove, slice and serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
