Baked Polenta with Tomatoes and Feta Cheese
Baked Polenta with Tomatoes and Feta Cheese - Try this delicious side dish - it's worth it!
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Nutritional values
Polenta is a rich source of Vitamin A and silicic acid, which help support skin and hair health. The feta also adds muscle-building protein and zinc, which keeps hair shiny and nails firm.
This polenta can easily be cut into pieces, making it a great next-day work lunch or finger food for cocktail parties.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 221 mg | (6 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 15 mg |
Preparation steps
Bring the vegetable broth and milk to a boil in a saucepan and season with salt. Mix in the polenta, cover, and simmer for about 15 minutes on low heat, stirring occasionally.
Meanwhile, rinse, trim, and slice the tomatoes. Cut the feta cheese into cubes. Rinse the oregano, shake dry and finely chop the leaves. Brush a shallow baking dish with sunflower oil.
Stir 1 tablespoon olive oil into the polenta and season with freshly ground nutmeg and pepper. Pour the polenta into the baking dish and smooth.
Place the tomato slices and feta cheese on the polenta, season with salt and pepper, sprinkle with oregano, and drizzle with remaining olive oil. Bake in a preheated oven at 375°F for convection for about 20 minutes.
Meanwhile, rinse the basil, shake dry and remove the leaves. Garnish the polenta with the basil and serve immediately.
