Broiled Polenta Caprese
Healthy, because
Even smarter
Nutritional values
If you want to do something for your eyesight and healthy skin, you should take cornmeal more often. 100 grams contain a remarkable 120 micrograms of vitamin A, which is particularly beneficial for eyes, skin and mucous membranes.
If children eat with you or you want to avoid alcohol, you can also skip the red wine. For the necessary acidity you can stir in one or two tablespoons of balsamic vinegar.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 362 mg | (9 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 milliliters Vegetable broth
- 1 tsp herbes de Provence
- 150 grams instant Cornmeal
- salt
- freshly ground peppers
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 4 Tbsps dry Red wine
- 1 can whole Tomatoes 400 grams (approximately 14 ounces)
- sugar
- 2 sprigs oregano
- 1 handful Basil
- 250 grams Buffalo mozzarella
Preparation steps
Line a baking sheet with parchment paper. In a saucepan, bring the broth to a boil and stir in the herbs. Sprinkle in the cornmeal, stirring all the while, turn off the heat and let the stand for about 3 minutes, stirring occasionally until all the broth has been absorbed. Season with salt and pepper and spread about 1 cm (approximately 3/8-inch) thick. Cover with plastic wrap and let cool 3-4 hours.
Peel and finely chop the shallot and garlic. Heat the oil in a saucepan and saute the shallot and garlic until translucent. Deglaze with the wine and let simmer slightly. Cut the tomatoes into small pieces and add to the pot along with the tomato juice. Season with salt, pepper and sugar and simmer uncovered until lightly thickened, about 20 minutes.
Rinse the basil and oregano, shake dry and pluck off the leaves. Set aside some basil for garnish, finely chop the remaining herbs and stir into the sauce. Season with salt and sugar. Let cool until ready to use.
Drain the mozzarella and cut into slices. Cut out circles or rectangles from the polenta (depending on the size of the ramekins or pans you're using).
Place the slices of polenta on a broilerproof pan spaced several inches apart, top each with tomato sauce and mozzarella and broil until the cheese has melted and the polenta is hot. Garnish with the reserved basil.
