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Cheese polenta gratin
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
Calories:
492
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 462 mg | (46 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Peel onion and garlic and chop finely. Heat olive oil in a pot and saute onion and garlic for a few minutes. Add broth and lemon juice and mix well, gradually add polenta, whisking. Bring to a boil, stirring, and cover with a lid. Let swell for about 10 minutes.
2.
Spread polenta on a lined with parchment paper or aluminum foil baking sheet until 1 cm thin (approximately 1/2 inch) and refrigerate for 1-2 hours.
3.
Cut polenta into small squares or rectangles. Butter shallow baking dish with 1 tablespoon of butter. Layer with polenta pieces and sprinkle with Parmesan. Sprinkle with butter flakes and bake in preheated oven at 200°C (gas mark 3-4, fan 180°C) (approximately 400°F) for about 20-25 minutes. Remove from the oven and serve.
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