Fried Polenta with Grilled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 milliliters Vegetable broth
- 100 milliliters milk
- 3 sprigs thyme
- 125 grams Cornmeal (instant)
- 40 grams grated Parmesan
- salt
- Nutmeg
- olive oil (for greasing)
- 1 Zucchini
- 4 stalks green Asparagus
- salt
- 4 scallions
- 4 Cherry tomatoes
- 1 Red Hungarian wax pepper
- 4 Tbsps olive oil
- freshly ground peppers
- 1 Tbsp lemon juice
- 2 Tbsps freshly grated Parmesan
Preparation steps
For the polenta: Bring the broth, milk and thyme to a boil in a saucepan, slowly whisk in the polenta then reduce the heat and simmer, stirring occasionally, for about 5 minutes. Remove from heat, stir in the Parmesan and season with salt and nutmeg. Remove the thyme. Grease a baking sheet with oil, spread the polenta out over the baking sheet until 1 cm (approximately 1/3 inch) thick and let cool for at least 30 minutes.
For the vegetables: Rinse the summer squash, trim and cut lengthwise into slices. Peel the asparagus, snap off the woody ends, cut into thirds or quarters on the bias, blanch in salted boiling water until al dente, shock in ice water then drain. Rinse the scallions, trim and cut into 6-7 cm (approximately 2-3 inches) long pieces. Rinse the tomatoes and cut in half. Rinse the pepper, cut in half, remove the stem, seeds and pith and cut into strips. Toss the vegetables with 2-3 tablespoons oil and season with salt and pepper. Grill for 4-5 minutes.
Cut the polenta into rectangles (about 15 x 6 cm) (approximately 6 x 2 1/2 inches) and sear in the remaining oil for around 1 minute per side, until golden brown. Arrange on a serving plate. Toss the vegetables with the lemon juice, season with salt and pepper and serve over the polenta sprinkled with Parmesan.
