Polenta with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Cornmeal
- 1 l Vegetable broth (jarred)
- 1 tsp thyme
- 70 grams Parmesan
- vegetable oil (for cooking)
Preparation steps
Bring the broth to a boil, then stir in the cornmeal. Reduce the heat to a simmer. Cook for 5 minutes, stirring constantly. Mix in the thyme and cheese, then season to taste with salt and pepper. Continue to cook for another 15 minutes. Rinse a baking sheet in cold water. Pour the polenta onto the pan and let it cool completely. Cut 10 cm (approximately 4 inch) diameter circles from the polenta.
Blanch the tomatoes for a few seconds in boiling water. Remove the tomatoes from the water and peel. Cut the tomatoes into quarters, remove the core, and coarsely chop. Peel and finely dice the shallots and garlic. Heat the oil in a pan, and sweat both until translucent. Add the tomatoes and thyme, then simmer for 10 minutes. Season to taste with salt and pepper. Add the olives, stir to combine, and keep warm.
Heat the oil in a large pot. The oil is hot enough when bubbles form when you dip a wooden spoon into it. Add the polenta and sauté until golden brown on both sides. Keep the polenta cakes warm in a 70°C (approximately 160°F) oven.
Serve the polenta cakes with the tomato sauce.
