Chocolate Polenta Slices with Strawberry Sauce
Chocolate Polenta Slices with Strawberry Sauce - Great combination of chocolate and strawberries! Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Polenta contains a whole range of minerals, including potassium, magnesium and iron. Among other things, they support the body's fluid balance, muscle and nerve activity and blood formation.
The chocolate polenta slices do not only taste good with strawberry puree! Try the dessert with blueberry or mango puree.
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 12.3 g | (49 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 4 mg |
Ingredients
- Ingredients
- 13 ozs
- 3 Tbsps Raw cane sugar
- 2 tsps cocoa powder
- 6 ozs Polenta (cornmeal)
- 10 ozs Strawberries
- 1 Tbsp honey
- 1 pinch crushed pink Peppercorns
- 2 Tbsps ground almonds
- 2 Tbsps Canola oil
- 1 Tbsp butter
Kitchen utensils
Preparation steps
For the polenta slices, bring milk with sugar and cocoa powder to the boil. Sprinkle in the semolina while stirring, cover and let it swell at low heat for 5-7 minutes.
Line a baking tray with baking paper, place polenta mixture on top and spread it with a rubber spatula to form a rectangle of about 7 x 9 inches. Let it cool down for about 10 minutes.
In the meantime, clean and wash the strawberries and put 9 ounces in a container, quarter the rest. Finely mash the berries with honey and pepper berries.
Cut the polenta into 8 equally sized pieces and roll them in the almonds. Heat oil and butter in a pan. Fry the polenta pieces in it on both sides at medium heat for about 3 minutes. Remove from the pan and serve with strawberry puree and remaining berries.
