Healthy Mediterranean Food

Baked Polenta with Tomatoes and Feta Cheese

5
Average: 5 (5 votes)
(5 votes)
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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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
220
calories
Calories

Healthy, because

Even smarter

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.  

1 serving contains
(Percentage of daily recommendation)
Calorie220 kcal(10 %)
Protein7 g(7 %)
Fat12 g(10 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.4 mg(7 %)
Biotin5 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C13 mg(14 %)
Potassium221 mg(6 %)
Calcium96 mg(10 %)
Magnesium19 mg(6 %)
Iron0.7 mg(5 %)
Iodine20 μg(10 %)
Zinc0.5 mg(6 %)
Saturated fatty acids4.7 g
Uric acid15 mg
Cholesterol15 mg

Ingredients

for
4
Ingredients
7 ounces Vegetable broth
3 ounces
salt
3 ½ ounces Polenta (corn meal)
3 tomatoes
4 tablespoons Feta
3 sprigs oregano
1 teaspoon sunflower oil
2 tablespoons olive oil
Nutmeg
peppers
2 sprigs Basil
How healthy are the main ingredients?
saltPolentatomatoFetaoreganoolive oil

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Meanwhile, rinse the basil, shake dry and remove the leaves. Garnish the polenta with the basil and serve immediately.