Gourmet Polenta Stack
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation
Kitchen utensils
1 Measuring cups, 2 Small pots, 1 Teaspoon, 1 Whisk, 1 eventuell Milk frother, 1 Tablespoon, 1 Sieve
Preparation steps
1.
Put 750 ml water in a large saucepan pan, add the polenta and bring to a boil. Cook, stirring all the time, for about 10 minutes or until the mixture comes away from the side of the pan.
2.
Beat in the parmesan cheese, season with salt and pepper and pour into a greased 20 cm/8 " x 20 cm/8 " baking tin.
3.
Heat the oil in a wide pan, add the onions and cook until translucent then add the garlic and the aubergine. Cook over a gentle heat for 5 minutes then add the pepper and cook for a further 10 minutes or until the vegetables are tender, adding more oil as necessary.
4.
Add the tomatoes, thyme and olives, cover the pan and cook for another 10 minutes. Season with salt and pepper and remove from the heat.
5.
Heat a griddle pan and brush a little oil over the surface. Cut the polenta into triangles and grill for about 3 minutes on each side.
6.
Arrange the polenta on plates, spoon over the sauce and garnish with the basil leaves.
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