Polenta and Mushroom Stacks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 429 mg | (11 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 milliliters Vegetable broth
- 300 milliliters Oat Milk
- 150 grams Cornmeal (Instant)
- salt
- olive oil (for greasing)
- 250 grams Porcini mushroom
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- freshly ground peppers
- 150 grams vegan Cheese (grated)
Preparation steps
Bring the vegetable stock and milk to a boil in a pot. Mix in the polenta, stirring constantly. Cook, stirring occasionally, and let soak for 5 minutes. Remove from the heat and season to taste with salt. Grease a baking sheet with oil. Spread the polenta onto the baking sheet in a 1 cm (approximately 1/2 inch) thick layer. Set aside, and let cool for 30 minutes to set.
Preheat a convection oven to 200°C (approximately 400°F).
Clean and chop the mushrooms. Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté the shallots, garlic, and mushrooms until golden brown. Season to taste with salt and pepper, and remove from the heat.
Cut eight 8 cm (approximately 3 inch) wide discs from the polenta. Place the cheese on top of the discs, then top with the mushroom mixture. Stack the discs to form 4 stacks. Place the stacks on a baking sheet lined with parchment paper. Bake in the oven for 10 minutes, until the cheese begins to melt. Remove from the oven and serve on plates.
