Creamy Polenta with Brussel Sprouts

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Creamy Polenta with Brussel Sprouts
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 cal.(9 %)
Protein9 g(9 %)
Fat13 g(11 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K186.8 μg(311 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.4 mg(29 %)
Folate122 μg(41 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C134 mg(141 %)
Potassium589 mg(15 %)
Calcium143 mg(14 %)
Magnesium33 mg(11 %)
Iron1.3 mg(9 %)
Iodine8 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids6.8 g
Uric acid87 mg
Cholesterol7 mg
Complete sugar4 g

Ingredients

for
6
Ingredients
3 cups fresh, small Brussels sprouts (rinsed; trimmed)
1 cup Polenta
kosher salt (to taste)
¼ tsp Nutmeg
¼ cup extra virgin olive oil
5 Tbsps Parmesan (freshly grated)
How healthy are the main ingredients?
Brussels sproutsPolentaParmesanolive oilsaltNutmeg

Preparation steps

1.
For the Polenta:
2.
Bring 4 cups of water to a boil in a saucepan over high heat.
3.
Gradually whisk in the polenta, salt and nutmeg. Continue stirring until polenta boils again and then reduce heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes.
4.
Whisk the oil into the polenta and remove it from heat. Add the Parmesan cheese and whisk until incorporated.
5.
For the sprouts:
6.
Bring sprouts to boil in a medium saucepan over medium-high heat. Lower heat and simmer, stirring occasionally, 10 to 12 minutes. Drain and place sprouts in a 10 inch gratin dish, evenly distributed.
7.
Pour polenta mixture over the Brussels sprouts.
8.
Set under broiler until golden brown, about 5 minutes. Remove from oven. Allow to cool slightly before serving.