Baked Polenta with Asparagus

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Baked Polenta with Asparagus
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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
355
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie355 cal.(17 %)
Protein17 g(17 %)
Fat19 g(16 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.9 μg(5 %)
Vitamin E4.8 mg(40 %)
Vitamin K62.5 μg(104 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate172 μg(57 %)
Pantothenic acid1.8 mg(30 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C36 mg(38 %)
Potassium535 mg(13 %)
Calcium257 mg(26 %)
Magnesium61 mg(20 %)
Iron3.2 mg(21 %)
Iodine31 μg(16 %)
Zinc2.7 mg(34 %)
Saturated fatty acids7.2 g
Uric acid57 mg
Cholesterol131 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
400 milliliters Vegetable broth
100 milliliters milk
3 sprigs thyme
125 grams instant Cornmeal
40 grams grated Parmesan
salt
Nutmeg
olive oil (for the baking sheet)
500 grams green Asparagus
1 Zucchini
2 eggs
2 Tbsps Crème fraiche
100 grams grated Mozzarella
freshly ground peppers
How healthy are the main ingredients?
MozzarellaParmesanthymesaltNutmegolive oil

Preparation steps

1.

Bring the broth, milk and thyme to a boil. Sprinkle in the polenta, stirring constantly. Let cook for about 5 minutes, stirring occasionally. Remove from the heat, stir in the parmesan and season with salt and nutmeg. Remove the thyme. Grease a baking sheet with oil. Spread the polenta mixture on the baking sheet until about 1 cm (approximately 1/3 inch) thick. Let cool for at least 30 minutes.

2.

Peel the bottom third of the asparagus and cut in half. Blanch in salt water for about 5 minutes. Rinse in cold water and drain well. Rinse and slice the summer squash.

3.

Preheat the oven to 200°C (approximately 400°F).

4.

Cut out triangles from the cooled polenta. Alternately layer the polenta slices, asparagus and summer squash in a baking dish. Beat the eggs and creme fraiche. Spread the egg mixture on top. Sprinkle with mozzarella and season with salt and pepper. Bake for about 20 minutes, until golden brown. Serve immediately.