Cornmeal Gratin
(0 votes)
(0 votes)
Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
Ingredients
for
4
- 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)
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
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.
3.
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.
4.
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.
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