Bacon-Mushroom Polenta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
