Polenta Slices with Onion Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 312 mg | (31 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the onion salsa
- 1 Tbsp chopped parsley
- 2 peeled garlic cloves
- 1 large onion
- 1 tsp Caper
- 1 Tbsp lemon juice
- 2 Tbsps Crème fraiche
- 4 Tbsps olive oil
- 100 milliliters white wine
- salt
- white freshly ground pepper
- For the polenta slices
- 250 grams Cornmeal
- 1 l Vegetable broth
- 1 tsp finely chopped thyme
- 70 grams grated Parmesan
- 2 shallots
- 2 garlic cloves
- thyme (for garnish)
- 5 Tbsps olive oil
- 100 grams black, pitted Olives
- 1 Zucchini
- 1 red Bell pepper
- 4 dried Tomatoes (in oil)
Preparation steps
For the onion salsa, peel the onions and garlic and dice finely. Sauté in some oil until soft, add the capers, douse with the white wine and reduce down. Stir the mixture into the crème fraîche and purée if desired. Season with parsley, salt, pepper and lemon juice.
For the polenta slices, peel and finely chop the shallots and the garlic. Rinse the zucchini, pat dry and cut into small pieces. Halve the bell pepper, remove the stalk and seeds and cut the flesh into small pieces. Drain the tomatoes and cut them into pieces.
Sauté the garlic and onion in some oil until soft. Add the zucchini pieces and cook for about 3 minutes. Stir in the pepper pieces, remove from the heat and allow to cool.
Bring the broth to a boil and add the cornmeal. Simmer while stirring over low heat for 5 minutes. Add the thyme and the cheese and season with salt and pepper. Leave to swell for 15 minutes.
Mix the cooled-vegetables into the polenta along with the olives and tomato pieces.
Spread a large piece of aluminum foil over a work surface and brush with water. Spoon the corn-vegetable mixture onto it and shape into a roll. Roll up in the foil and allow to cool. Remove the foil and cut the roll into 2 cm thick slices (approximately 3/4 inch).
Heat some oil in a large skillet. Fry the polenta slices in portions until golden and keep warm in the oven at 70ºC (approximately 150ºF) until ready to serve.
Serve with the onion salsa.
