Polenta Pizza with Goat Cheese, Figs and Grapes
Polenta pizza with goat cheese, figs and grapes - Colorful variation of the classic
Healthy, because
Even smarter
Nutritional values
For improved eyesight, healthy skin and protected cells, vitamin A-rich polenta can score. Grapes contain the antioxidant resveratrol, which can protect our heart and slow down signs of aging.
You can let your imagination run wild when topping the pizza - for example, a combination of tomatoes, mozzarella and basil tastes great.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 230 mg | (6 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- salt
- ½ oz butter (1 TBSP.)
- 5 ¼ ozs Cornmeal (polenta)
- 1 purple Figs
- 5 ozs red Grape (seedless)
- 6 ozs goat cheese rolls
- 5 ¼ ozs Sour cream
- peppers
- 1 handful Fresh herbs (e.g. rosemary, thyme, basil; 5 g)
- pink Pepper berries
- 1 tsp honey (or agave)
Preparation steps
For the polenta, boil 2 cups water with 1 tsp salt and butter. Stir in the cornmeal with a whisk, remove from the heat and leave to swell for 20 minutes, stirring occasionally.
In the meantime, wash fig and cut into thin slices. Wash grapes and pat dry. Cut goat cheese into slices.
Cover a baking tray with baking paper. Place polenta on top, spread to form a round patty, brush with sour cream, season lightly with salt and pepper. Top the pizza with slices of fig and goat cheese and grapes and bake in a preheated oven at 200 °C / 400 °F for 25 minutes.
Meanwhile, wash herbs, dab dry and pluck leaves. Remove pizza from oven, sprinkle with herbs and pepper berries, drizzle with honey or agave and divide pizza into pieces.
