Creamy Polenta with Brussel Sprouts

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Creamy Polenta with Brussel Sprouts
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
148
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie148 kcal(7 %)
Protein4.7 g(5 %)
Fat11.41 g(10 %)
Carbohydrates8.47 g(6 %)
Sugar added0 g(0 %)
Roughage1.69 g(6 %)
Vitamin A57.44 mg(7,180 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.16 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate27.43 μg(9 %)
Pantothenic acid0.17 mg(3 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C39.44 mg(42 %)
Potassium178.29 mg(4 %)
Calcium106.22 mg(11 %)
Magnesium13.54 mg(5 %)
Iron0.78 mg(5 %)
Zinc0.39 mg(5 %)
Saturated fatty acids2.5 g
Cholesterol5.03 mg
Author of this recipe:

Ingredients

for
6
Ingredients
3 cups
fresh, small Brussels sprouts (rinsed; trimmed)
1 cup
kosher salt (to taste)
¼ teaspoon
¼ cup
extra virgin olive oil
5 tablespoons
Parmesan cheese (freshly grated)

Preparation steps

1.
For the Polenta:
2.
Bring 4 cups of water to a boil in a saucepan over high heat.
3.
Gradually whisk in the polenta, salt and nutmeg. Continue stirring until polenta boils again and then reduce heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes.
4.
Whisk the oil into the polenta and remove it from heat. Add the Parmesan cheese and whisk until incorporated.
5.
For the sprouts:
6.
Bring sprouts to boil in a medium saucepan over medium-high heat. Lower heat and simmer, stirring occasionally, 10 to 12 minutes. Drain and place sprouts in a 10 inch gratin dish, evenly distributed.
7.
Pour polenta mixture over the Brussels sprouts.
8.
Set under broiler until golden brown, about 5 minutes. Remove from oven. Allow to cool slightly before serving.