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 cheese; 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 flesh (Hokkaido, in narrow strips); 1 clove garlic (crushed); butter (for the dish); 4 tomatoes (sliced); Thyme sprig (to garnish)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

9,9 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 30 min.

Ready in

Calories:

329

calories

Calories

How many calories can I eat?

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 %)

Our nutritional traffic light explained

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

all recipes of this author

How healthy are the main ingredients?

milk Polenta egg Nutmeg zucchini Mushroom

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 cheese; 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 flesh (Hokkaido, in narrow strips); 1 clove
garlic (crushed); butter (for the dish); 4
tomatoes (sliced); Thyme sprig (to garnish)

print shopping list

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.