Cheese Polenta and Leek Polenta

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Cheese Polenta and Leek Polenta
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
458
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie458 cal.(22 %)
Protein16 g(16 %)
Fat24 g(21 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.9 mg(16 %)
Vitamin K30.6 μg(51 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate83 μg(28 %)
Pantothenic acid1 mg(17 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C15 mg(16 %)
Potassium314 mg(8 %)
Calcium370 mg(37 %)
Magnesium53 mg(18 %)
Iron2.6 mg(17 %)
Iodine29 μg(15 %)
Zinc3.5 mg(44 %)
Saturated fatty acids14.2 g
Uric acid66 mg
Cholesterol132 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 stalk Leeks
1 l Vegetable broth
250 grams Cornmeal (Maize meal)
salt
1 egg yolk
100 grams grated Parmesan
freshly grated Nutmeg
4 Tbsps butter
How healthy are the main ingredients?
LeekParmesansaltNutmeg

Preparation steps

1.

Trim the leeks, rinse well and cut into thin rings. In a saucepan, bring the broth to a boil and slowly sprinkle in the polenta, stirring all the while. Cook over low heat, stirring frequently until thick, about 5 minutes. Meanwhile, blanch the leeks in a pot of boiling salted water for 1-2 minutes until al dente, Drain well.

2.

Stir the yolk into the polenta and divide it between  two bowls. Fold the leeks  into one bowl and the Parmesan into the other. Season both with salt and nutmeg. Melt the butter and drizzle over the polenta.

3.

Serve with meat, fish or vegetables.

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