Creamy Polenta
Creamy Polenta - Warming and filling: A delicious accompaniment to stews
Healthy, because
Even smarter
Nutritional values
The semolina obtained from corn owes its beautiful colour to the vitamin A it contains, which also gives us a beautiful skin colour. Milk and cheese also contribute a good portion of bone-strengthening calcium. Pleasing for figure-conscious people: the tasty porridge only provides fat and calories in minimal amounts.
In northern Italy, "polenta" made from the nutritious corn semolina of the same name is highly popular as an accompaniment to roasts, roulades and other stews. Try the polenta together with our braised savoy cabbage roulade. If you like, you can add that little extra to the fine porridge with a knob of butter on top.
(Percentage of daily recommendation)
| Calorie | 119 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 1 garlic clove
- 1 ¼ cups
- salt
- 4 ozs Cornmeal
- 1 oz Parmesan
- peppers
Kitchen utensils
Preparation steps
Peel the garlic clove and combine with milk and 300 ml (about 1 1/4 cups) water in a pot. Lightly season with salt and bring to a boil.
Gradually add cornmeal, stirring constantly, to the boiling liquid.
Reduce heat to low. Cook, stirring often, until polenta is creamy, about 40 minutes.
Finely grate Parmesan and stir into the polenta. Season generously with salt and pepper and serve immediately.
