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Cornmeal Bake with Vegetables

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Cornmeal Bake with Vegetables
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
188
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie188 kcal(9 %)
Protein8.58 g(9 %)
Fat7.37 g(6 %)
Carbohydrates22.65 g(15 %)
Sugar added0 g(0 %)
Roughage2.03 g(7 %)
Vitamin A47.9 mg(5,988 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.08 mg(9 %)
Vitamin B₆0.21 mg(15 %)
Folate33.32 μg(11 %)
Pantothenic acid0.34 mg(6 %)
Biotin6.82 μg(15 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C11.54 mg(12 %)
Potassium301.87 mg(8 %)
Calcium204.51 mg(20 %)
Magnesium35.28 mg(12 %)
Iron0.93 mg(6 %)
Iodine2.2 μg(1 %)
Zinc1.01 mg(13 %)
Saturated fatty acids2.94 g
Cholesterol10.08 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1.333 cups
1 ⅔ cups
1 cup
instant Polenta
¾ cup
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.