Baked Polenta with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 180 grams Cornmeal
- 1 tsp dried thyme
- 2 Tbsps olive oil
- 500 milliliters Vegetable broth
- butter (for the mold)
- 1 shallot (finely chopped)
- 1 garlic clove
- 1 red paprika (halved, seeded and finely diced)
- ½ tsp sweet ground paprika
- Cumin (per 1 pinch.)
- cayenne pepper (per 1 pinch.)
- salt
- freshly ground peppers
- 80 grams Gruyere (coarsely grated)
- 2 Tbsps finely chopped parsley
- 1 Tbsp finely chopped, fresh oregano
- 1 organic lemon (zest and juice)
- 200 grams Zucchini (cut into thin strips)
Preparation steps
1.
In a saucepan, saute the thyme in 1 tablespoon oil, pour in the vegetable broth, stir in polenta and cook briefly, stirring constantly over low heat until thickened, about 10 minutes. Transfer to a buttered baking dish, smooth the top and let cool slightly.
2.
Peel the garlic and press through a garlic press. Heat the remaining oil in a skillet and sauté the shallot, garlic and diced peppers with the paprika, cumin and cayenne, season with salt and pepper, and cook 3 minutes. Stir in Gruyère, with lemon zest and herbs.
3.
Preheat the oven to 200°C (approximately 400°F). Season the zucchini with lemon juice and salt and spread on the polenta, then spoon the pepper-cheese mixture over the zucchini and bake about 20 minutes. Serve immediately.
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