Spinach. Pine Nut and Parmesan Cornmeal Flan
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
1615
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,615 cal. | (77 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 130 g | (112 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 105.7 μg | (176 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 29.9 μg | (66 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,392 mg | (35 %) | ||
| Calcium | 965 mg | (97 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 87.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 cups milk
- ⅛ cup butter
- 1 cup Polenta (scant)
- Nutmeg (grated)
- Fat (for the baking tray)
- 11 ozs Spinach
- 4 ozs Dried Tomatoes (in oil, drained and chopped)
- 1 Tomato (chopped)
- 2 cloves garlic cloves (chopped)
- ½ cup Pine nuts
- 0.333 cup Parmesan (chopped)
- 2 slices Goat cheese (chopped)
- fresh oregano (to garnish)
Preparation steps
1.
Place the milk and the butter in a pot and bring to the boil. Stir in the polenta and cook on a low heat, stirring continuously for 4-5 minutes. Season with salt and nutmeg.
2.
Grease a baking tray and spread the polenta evenly into it. Cover with cling film and place another tray the same size on top and press flat. Remove the cling film and create and edge if possible.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
Place the freshly washed spinach in a pot and heat until it wilts. Wring out any remaining water and season with salt and nutmeg.
5.
Place the dried tomatoes and the fresh tomato in a mortar along with the garlic, 30 g pine nuts and the Parmesan and grid to make a pesto. Season with salt and ground black pepper.
6.
Spread the pesto on the polenta base and top with the spinach, the remaining pine nuts and the cheese. Bake for 15-20 minutes and serve sliced garnished with oregano.
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