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Cheese polenta and Leek Polenta
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 22 mins
Calories:
458
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 314 mg | (8 %) | ||
| Calcium | 370 mg | (37 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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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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