Baked Cornmeal Squares

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Baked Cornmeal Squares
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
636
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie636 kcal(30 %)
Protein21.46 g(22 %)
Fat53.7 g(46 %)
Carbohydrates18.21 g(12 %)
Sugar added0 g(0 %)
Roughage2.16 g(7 %)
Vitamin A215.69 mg(26,961 %)
Vitamin D0.75 μg(4 %)
Vitamin E2.93 mg(24 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂1.09 mg(99 %)
Niacin5.33 mg(44 %)
Vitamin B₆0.59 mg(42 %)
Folate52.56 μg(18 %)
Pantothenic acid1.3 mg(22 %)
Biotin4.45 μg(10 %)
Vitamin B₁₂2.01 μg(67 %)
Vitamin C4.85 mg(5 %)
Potassium217.34 mg(5 %)
Calcium652.8 mg(65 %)
Magnesium41.17 mg(14 %)
Iron1.55 mg(10 %)
Iodine6.01 μg(3 %)
Zinc3.66 mg(46 %)
Saturated fatty acids21.21 g
Cholesterol102.58 mg

Ingredients

for
4
Ingredients
cup vegetable stock
cup Whole milk (full-cream)
salt
peppers
cup Polenta (instant, quick-cooking polenta)
2 tablespoons olive oil
Nutmeg
In addition
3 cups sheep cheese (crumbled)
½ cup basil Pesto
½ cup Walnut (chopped)
1 small onion (finely chopped)
Oil (for sprinkling)
peppers (to serve)
tomatoes (to serve)
How healthy are the main ingredients?
PolentaWalnutolive oilsaltNutmegonion

Preparation steps

1.
Put the vegetable stock and milk into a pan with a little salt and bring to the boil.
2.
Sprinkle in the polenta, stirring, then cover and cook gently over a low heat for about 15 minutes. Stir frequently to stop it sticking. Stir 1 tbsp oil into the polenta and season with nutmeg and pepper.
3.
Grease a baking tray and spread the polenta on it approximately 1-2 cm thick. Leave to go cold.
4.
Mix the crumbled cheese with the nuts and pesto. Spread on the cold polenta. Sprinkle with olive oil and put into an oven preheated to 180°C (160° fan) | 350F | gas 4 for 15-20 minutes.
5.
Cut into squares or triangles immediately and serve on plates with stewed peppers and tomatoes.