Polenta with Porcini Mushrooms
Healthy, because
Even smarter
Nutritional values
Porcini mushrooms are packed with vitamin D, which helps strengthen bones, teeth and the immune system. In addition, tryptophane is contained in the mushrooms, which is an important building material for the happiness hormone serotonin.
Prepare the polenta the day before you serve this dish for a super quick prep time.
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 16 ozs Vegetable broth
- 6 ozs Polenta
- 1 pc Parmesan
- 22 ozs Porcini mushroom
- 2 garlic cloves
- 12 Cherry tomatoes
- 2 stalks parsley
- 1 Tbsp butter
- salt
- peppers
- 2 Tbsps Canola oil
Preparation steps
Broth boil in a pot. Cook polenta according to package instructions.
Grate Parmesan. Rinse mushrooms, pat dry well and slice medium-thick. Peel garlic and finely chop finely. Rinse tomatoes. Rinse parsley, shake dry and chop leaves.
Mix butter and Parmesan with polenta and season with salt and pepper. Form polenta into a log, cover with plastic wrap and let cool for about 3 hours.
Slice polenta. Heat 1 tablespoon oil in a pan. Saute slices over medium heat for about 4 minutes or until golden brown.
Heat remaining oil in another pan. Saute mushrooms over high heat for about 2 minutes. Add garlic and tomatoes and saute over medium heat for about 5 minutes. Season with salt and pepper and stir in parsley.
Serve polenta with mushroom mixture on 4 plates.
