Baked Semolina Squares
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 416 mg | (42 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 303 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Teaspoon, 1 große Bowl, 1 Peeler, 8 Wooden skewers, 1 Immersion blender, 1 Pot, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Cutting board, 1 Small knife
Preparation steps
1.
Heat the milk in a large pan to simmering point.
2.
Mix the egg yolks with 3 tablespoons of the hot milk and set aside.
3.
Gradually trickle the polenta into the hot milk in the pan, stirring constantly. Add half the butter and season to taste with nutmeg, salt and pepper. Simmer for 30-40 minutes, stirring, until the mixture leaves the sides of the pan.
4.
Remove from the heat and beat in a third of the cheese. Gradually beat in the egg mixture until smooth.
5.
Spread the mixture about 1cm|1/2" thick on a dampened baking tray and leave to set for about 1 hour.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
7.
Cut the polenta into slices or rounds and arrange, slightly overlapping in the baking dish. Add the tomatoes to the dish.
8.
Melt the remaining butter and drizzle over the top. Sprinkle with the remaining cheese and bake for about 15-20 minutes until golden.
9.
Garnish with thyme.
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