Cornmeal Gratin

Name: Cornmeal Gratin
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.333 cups low-fat milk; 1.667 cups vegetable stock; 2 sprigs thyme (leaves removed and chopped); 0.667 cup instant Polenta; 0.5 cup freshly grated Parmesan; 1 tablespoon butter; 2 eggs; Nutmeg (freshly grated); 2 tablespoons olive oil; 1 zucchini (sliced); 1 red pepper (thinly sliced); 2 cups Mushrooms (sliced); 1.667 cups Pumpkin (Hokkaido, in narrow strips); 1 clove garlic (crushed); butter (for the dish); 4 tomatoes (sliced); thyme (to garnish)

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Health Score:

9,2 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 30 min.

Ready in

Calories:

329

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	329 kcal	(16 %)
Protein	16.54 g	(17 %)
Fat	19.68 g	(17 %)
Carbohydrates	23.64 g	(16 %)
Sugar added	0 g	(0 %)
Roughage	3.1 g	(10 %)

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more nutritional values

Vitamin A	724.87 mg	(90,609 %)
Vitamin D	2.19 μg	(11 %)
Vitamin E	4.03 mg	(34 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.68 mg	(62 %)
Niacin	5.8 mg	(48 %)
Vitamin B₆	0.38 mg	(27 %)
Folate	77.77 μg	(26 %)
Pantothenic acid	1.43 mg	(24 %)
Biotin	6.46 μg	(14 %)
Vitamin B₁₂	1.25 μg	(42 %)
Vitamin C	58.09 mg	(61 %)
Potassium	965.54 mg	(24 %)
Calcium	350.21 mg	(35 %)
Magnesium	53.16 mg	(18 %)
Iron	1.67 mg	(11 %)
Iodine	49 μg	(25 %)
Zinc	1.86 mg	(23 %)
Saturated fatty acids	7.78 g
Cholesterol	115.33 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1.333 cups low-fat milk; 1 ⅔ cups vegetable stock; 2 sprigs thyme (leaves removed and chopped); ⅔ cup instant Polenta; ½ cup freshly grated Parmesan; 1 tablespoon butter; 2 eggs; Nutmeg (freshly grated); 2 tablespoons olive oil; 1 zucchini (sliced); 1 red pepper (thinly sliced); 2 cups Mushrooms (sliced); 1 ⅔ cups Pumpkin (Hokkaido, in narrow strips); 1 clove garlic (crushed); butter (for the dish); 4 tomatoes (sliced); thyme (to garnish)

How healthy are the main ingredients?

thyme Polenta Parmesan egg Nutmeg olive oil

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Preparation steps

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

Put the milk and stock in a pan, add the thyme and bring to the boil. Pour in the polenta and allow to absorb the liquid for 10 minutes, stirring. Cool slightly, gradually stir in the parmesan, butter and eggs, and season to taste with salt, ground black pepper and nutmeg.

Heat the oil in a pan and add the courgette, pepper, mushrooms, pumpkin and garlic. Fry for 2-3 minutes, tossing occasionally. Season with salt and ground black pepper.

In a buttered casserole dish, make alternate layers of vegetables and tomato slices and of polenta and bake for 40-45 minutes. Serve garnished with sprigs of thyme.