Bacon-Mushroom Polenta

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Bacon-Mushroom Polenta
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
408
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein17 g(17 %)
Fat19 g(16 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.5 μg(8 %)
Vitamin E1.4 mg(12 %)
Vitamin K31.6 μg(53 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.2 mg(14 %)
Folate31 μg(10 %)
Pantothenic acid2 mg(33 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C11 mg(12 %)
Potassium489 mg(12 %)
Calcium161 mg(16 %)
Magnesium53 mg(18 %)
Iron2.9 mg(19 %)
Iodine23 μg(12 %)
Zinc3.1 mg(39 %)
Saturated fatty acids10.5 g
Uric acid94 mg
Cholesterol56 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
800 milliliters Vegetable broth
250 grams Cornmeal
2 shallots
1 garlic clove
250 grams small, mixed Mushrooms (such as brown mushrooms, button mushrooms, chanterelles)
8 sprigs parsley
40 grams butter
100 grams diced Smoked bacon
salt
freshly ground peppers
40 grams grated Parmesan
butter (for the baking dish)
How healthy are the main ingredients?
MushroomParmesanparsleyshallotgarlic clovesalt

Preparation steps

1.

Bring a large pot of broth to a boil, gradually sprinkle in the polenta while stirring, and simmer for 1-2 minutes. Then remove from heat, cover and let soak for about 10 minutes.

2.

Peel shallots and garlic and cut into small cubes. Clean the mushrooms thoroughly and halve or quarter them, depending on size. Rinse the parsley, shake dry, pluck the leaves from the stems, set aside 6 leaves for garnish and finely chop remaining leaves.

3.

Heat a pan with 20 grams (approximately 1 1/2 tablespoons) of butter and sauté the shallot and garlic cubes. Add the mushrooms and bacon. Fry 2-4 minutes and season with salt and pepper.

4.

Stir polenta with Parmesan, remaining butter, and about 3 tablespoons of the bacon-mushroom mixture. Stir in the chopped parsley and season with salt and pepper. Pour mixture into greased ramekins (diameter 10 cm/approximately 4 inches) and press firmly with a spoon. Turn out onto plates and serve garnished with the remaining bacon-mushroom mixture and reserved parsley leaves.