Polenta Sandwiches with Tomato and Summer Squash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Bring 400 ml (approximately 1 1/2 cups) of water to a boil with the salt, sprinkle in the semolina and let sit for about 5 minutes. Line a baking sheet with aluminum foil, brush with a little oil and then spread the polenta about 1 cm (approximately 1/2 inch) thick and leave to cool.
Cut circles about 5 cm (approximately 2 inches) in diameter from the polenta and place on a lined baking sheet. Brush with the melted butter, sprinkle with pepper and Parmesan cheese and bake in the preheated oven for about 12 minutes. Remove and allow to cool slightly.
Drain the mozzarella and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse the summer squash and tomatoes and cut into equal slices. Drizzle the squash with olive oil and fry on each side for 1-2 minutes in a hot pan. Season the zucchini and tomatoes with salt and pepper.
Rinse the mint, shake dry and pluck off the leaves. Place the polenta with mozzarella, tomato and zucchini slices in layers with the mint leaves and secure with toothpicks. Arrange on small plates and serve.
