Baked Polenta with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 62.5 μg | (104 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
Preheat the oven to 200°C (approximately 400°F).
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.
