Baked Polenta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1707
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,707 cal. | (81 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 112 g | (97 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.3 g | (81 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 94.6 μg | (158 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,351 mg | (34 %) | ||
| Calcium | 696 mg | (70 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 750 milliliters Vegetable broth
- 1 generous pinch Saffron (ground)
- salt
- Nutmeg (ground)
- 1 Tbsp butter
- 175 grams Cornmeal (instant)
- 2 Zucchini
- freshly ground peppers
- 4 Tbsps olive oil
- olive oil (for greasing)
- 40 grams grated Parmesan
- 1 Tbsp lemon juice
- 1 sprig rosemary
- 2 Tbsps slivered almonds
Preparation steps
1.
Boil stock, saffron, salt and nutmeg in a pan. Add butter and cornmeal. remove from heat and let sit for a few minutes, stirring occasionally.
2.
Rinse summer squash and thinly plane. Season with salt and pepper. Heat oil in a pan and cook summer squash until golden brown, about 1-2 minutes on both sides. Remove from pan and repeat until all summer squash has been cooked.
3.
Preheat the oven to 180°C (approximately 350°F). Grease a quiche dish with oil.
4.
Add parmesan to polenta and season. Pour into pan and smooth. Add summer squash in a fan shape. Drizzle with lemon juice and 1 tablespoon oil. Pluck rosemary needles from stalks and sprinkle onto zucchini. Sprinkle with almonds and bake for about 30 minutes. Remove, slice and serve.
