Cheesy Semolina

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Cheesy Semolina
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Health Score:
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
247
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie247 kcal(12 %)
Protein11.25 g(11 %)
Fat16.6 g(14 %)
Carbohydrates14.53 g(10 %)
Sugar added0 g(0 %)
Roughage1.98 g(7 %)
Vitamin A158.66 mg(19,833 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.47 mg(21 %)
Vitamin B₆0.2 mg(14 %)
Folate21.85 μg(7 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C47.47 mg(50 %)
Potassium240.96 mg(6 %)
Calcium317.53 mg(32 %)
Magnesium24.71 mg(8 %)
Iron0.97 mg(6 %)
Iodine0.3 μg(0 %)
Zinc1.36 mg(17 %)
Saturated fatty acids6.37 g
Cholesterol31.18 mg

Ingredients

for
4
Ingredients
1 teaspoon dried thyme
2 cups vegetable stock
6 ounces Polenta
2 tablespoons olive oil
1 shallot (finely chopped)
1 clove garlic (crushed)
1 red Bell pepper (diced)
½ teaspoon paprika
1 pinch Cumin
1 pinch cayenne pepper
salt
freshly ground Black pepper
cup grated Gruyere
2 tablespoons chopped parsley
1 tablespoon chopped oregano
1 lemon (juice and finely grated zest)
7 ounces zucchini (cut into thin strips)
To garnish
oregano
How healthy are the main ingredients?
Polentazucchiniolive oilparsleygarlicoregano

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.