Polenta Squares with Cherry Tomatoes and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 509 mg | (51 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 l Vegetable broth
- 300 grams Cornmeal
- 60 grams black Olives (pitted)
- 2 medium-sized Tomatoes
- ½ onion
- 1 garlic clove
- salt
- freshly ground peppers
- Nutmeg (freshly ground)
- 2 Tbsps olive oil
- 150 grams grated Parmesan
- 150 grams Cherry tomatoes
- 1 handful Arugula
Preparation steps
In a saucepan, bring vegetable stock to a boil. Stir in polenta, remove from heat and let stand about 20 minutes, stirring occasionally. Meanwhile, drain olives well and finely chop. Rinse, core, quarter and remove seeds from tomatoes. Finely dice tomatoes. Peel and finely chop onion and garlic. Combine olives, tomatoes, onion and garlic and season mixture with salt, pepper, and nutmeg. Combine mixture with polenta. Preheat oven to 200°C (approximately 400°F). Brush a baking sheet (about 30 x 40 cm or approximately 11 by 15 inches) with olive oil. Spread polenta on baking sheet and sprinkle with Parmesan. Bake until cheese has melted and polenta is beginning to brown, about 10 minutes. Remove from oven and let cool. Meanwhile, rinse cherry tomatoes and drain. Rinse arugula and spin dry.
Cut polenta into 5 cm (approximately 2 inch) squares and arrange in stacks of two each. Place a tomato on top of each stack and secure with toothpicks. Garnish with arugula leaves.
