Cheesy Semolina
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 270 mg | (7 %) | ||
| Calcium | 395 mg | (40 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 tsp dried thyme
- 2 cups vegetable stock
- 6 ozs Polenta
- 2 Tbsps olive oil
- 1 shallot (finely chopped)
- 1 clove garlic cloves (crushed)
- 1 red Bell pepper (diced)
- ½ tsp paprika
- 1 pinch Cumin
- 1 pinch cayenne pepper
- salt
- freshly ground Black pepper
- ⅔ cup grated Gruyere
- 2 Tbsps chopped parsley
- 1 Tbsp chopped oregano
- 1 lemon (juice and finely grated zest)
- 7 ozs Zucchini (cut into thin strips)
- To garnish
- oregano
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a baking dish.
2.
Heat the thyme and vegetable stock and bring to a boil. Stir in the polenta and cook, stirring, for 10 minutes, until thick. Place in the baking dish, smoothing evenly.
3.
Heat the oil in a frying pan and cook the shallot, garlic and peppers until softened. Stir in the paprika, cumin, cayenne, salt and pepper and cook for 3 minutes.
4.
Add the cheese, herbs and lemon zest.
5.
Toss the courgettes in the lemon juice and a little salt and place on the polenta.
6.
Spoon the cheese mixture on top and bake for about 20 minutes until piping hot. Garnish with oregano.
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