Cheesy Cornmeal Bake
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 ½ cups vegetable stock
- 1 ⅔ cups Polenta
- 2 eggs (separated)
- 2 Tbsps butter
- ⅔ cup Gorgonzola (crumbled)
- ⅔ cup tomato puree
- ½ tsp dried oregano
- ½ cup Parmesan (grated)
Preparation steps
1.
Bring the stock to the boil and gradually stir in the polenta. Allow to bubble and then remove from the heat and leave to steep for around 15 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Beat the egg whites until stiff and stir the egg yolks and the butter into the polenta. Fold in the egg whites and season with salt and ground black pepper.
4.
Transfer half the mixture into a baking dish, top with the Gorgonzola and then add the remaining polenta.
5.
Mix together the tomato purée and the oregano and season with salt and ground black pepper. Spread onto the polenta, sprinkle with the Parmesan and bake for around 40 minutes until golden brown.
