Cornmeal Sponge
(0 votes)
(0 votes)
Health Score:
49 / 100
Difficulty:
easy
Difficulty
Preparation:
5 h.
Preparation
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Product recommendation
Normal Cooking: Heat the oven to 180°C |350F| gas 4.
In a large pan, over medium heat, bring most of the milk to a boil.
In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce the heat and simmer gently, stirring frequently, for 3 minutes. Remove from the heat. Stir in the remaining ingredients. Transfer to a buttered baking dish. Bake for about 30 minutes until golden and set.
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Ladle, 1 Brush, 1 Blender oder Stabmixer
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions. Butter the inside of the slow cooker pot.
2.
In a large mixing bowl, whisk the cornmeal (polenta), sugar, pepper, salt, milk, melted butter and eggs to a smooth batter.
3.
Pour the batter into the slow cooker pot. Cover and cook on low for 4 - 5 hours, until the centre is set and an inserted skewer comes out clean.
4.
Serve warm or at room temperature.
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