Cornmeal Bake with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 kcal | (9 %) | ||
| Protein | 8.58 g | (9 %) | ||
| Fat | 7.37 g | (6 %) | ||
| Carbohydrates | 22.65 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.03 g | (7 %) |
more nutritional values
| Vitamin A | 47.9 mg | (5,988 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.16 mg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.08 mg | (9 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 33.32 μg | (11 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 6.82 μg | (15 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 11.54 mg | (12 %) | ||
| Potassium | 301.87 mg | (8 %) | ||
| Calcium | 204.51 mg | (20 %) | ||
| Magnesium | 35.28 mg | (12 %) | ||
| Iron | 0.93 mg | (6 %) | ||
| Iodine | 2.2 μg | (1 %) | ||
| Zinc | 1.01 mg | (13 %) | ||
| Saturated fatty acids | 2.94 g | |||
| Cholesterol | 10.08 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1.333 cups Soy milk
- 1 ⅔ cups vegetable stock
- 1 cup instant Polenta
- ¾ cup grated vegan cheese
- 1 tablespoon olive oil (plus extra for drizzling)
- freshly grated Nutmeg
- 6 Red onions (quartered, layers separated)
- 1 sprig rosemary (needles only)
- 2 sprigs Sage (leaves only)
- 2 sprigs thyme (leaves only)
Preparation steps
1.
Preheat the oven to 180°C (160°C fan) 350°F, gas 4 and line a baking tray with greaseproof paper.
2.
Place the soya milk and stock in a pan and bring to a boil. Add the polenta and cook, stirring continuously until the mixture is thick. Stir in half the cheese and the oil and beat well. Season with salt, ground black pepper and nutmeg.
3.
Spread the polenta onto the baking tray and top with the onions and the herbs. Sprinkle with the remaining cheese and drizzle with oil.
4.
Bake for about 40 minutes, until the onions are tender.
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