Polenta Slices with Dipping Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 186 mg | (5 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the polenta slices
- 1 l water
- 1 tsp salt
- 250 grams Cornmeal
- 1 tsp ground paprika
- ½ tsp Nutmeg
- 1 Tbsp grated Parmesan
- For the sauce
- 125 grams Mayonnaise
- 3 Tbsps Ketchup
- 3 Tbsps Whipped cream
- lemon juice
- salt
- ground paprika
- freshly ground peppers
- Worcestershire sauce
- 1 garlic clove (as desired)
- 1 onion (as desired)
Preparation steps
For the polenta slices: In a large pot bring 1 liter (approximately 1 quart) of water with the salt to a boil. Line a 20 x 30 cm (approximately 8 x 12-inch) baking pan with plastic wrap leaving an overhang all around.
Slowly sprinkle the cornmeal into the simmering water and cook, stirring, until thickened, about 5 minutes. Stir in the paprika, nutmeg and Parmesan until well combined and spoon into the pan. Smooth the surface and let cool.
Heat the broiler.
For the sauce: In a bowl, stir together the mayonnaise and ketchup until smooth. Stir in the cream. Season the sauce with lemon juice, salt, paprika, pepper and Worcestershire sauce to taste.
If desired, peel garlic and onion and finely dice and stir into the sauce.
Cut the polenta into diamonds, place on an oiled broiler pan and broil, turning the polenta occasionally until golden brown, 10-15 minutes. Serve with sauce.
