Baked Eggs in Polenta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ¾ l Vegetable broth
- 150 grams Cornmeal
- 1 onion (finely chopped)
- 2 Tomatoes
- 1 green paprika
- 1 green chili pepper (cut into thin rings)
- 1 Tbsp butter
- ½ bunch flat-leaf parsley (finely chopped)
- 4 Tbsps Tomato paste
- salt
- freshly ground pepper
- 1 tsp ground paprika
- sugar
- 12 slices Italian Salami
- 1 Tbsp butter (for the gratin dish)
Preparation steps
In a saucepan, bring the broth to a boil. Sprinkle in the semolina and cook, stirring constantly until thick and smooth, about 5 minutes. Remove from the heat.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, rinse, peel, remove seeds and cut into cubes. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into cubes.
Preheat oven to 180°C (approximately 350°F) convection. Butter a gratin dish.
Stir half of the parsley into the semolina.
Heat 1 tablespoon butter in a pan and sauté the onion until soft. Add the bell pepper and chile, stir in tomato paste and tomatoes. Stir in the paprika, season with salt, pepper and sugar.
Spoon the semolina into the gratin dish, spreading to cover the bottom. Spread the tomato mixture on top and with a tablespoon make 6 wells in the mixture. Crack an egg into each well and top with the salami. Bake on the upper rack of the oven until the eggs are set, about 20 minutes. Sprinkle with the remaining parsley and serve.
