Creamy Polenta with Leek

0
Average: 0 (0 votes)
(0 votes)
Creamy Polenta with Leek
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein11.48 g(12 %)
Fat23.21 g(20 %)
Carbohydrates18.64 g(12 %)
Sugar added0 g(0 %)
Roughage0.43 g(1 %)
Vitamin A204.55 mg(25,569 %)
Vitamin D0.16 μg(1 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.69 mg(22 %)
Vitamin B₆0.12 mg(9 %)
Folate17.26 μg(6 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.67 μg(1 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C8.95 mg(9 %)
Potassium99.78 mg(2 %)
Calcium228.8 mg(23 %)
Magnesium16.89 mg(6 %)
Iron1 mg(7 %)
Zinc0.75 mg(9 %)
Saturated fatty acids12.45 g
Cholesterol54.29 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
1 ⅔ cups
quick-cook Polenta
1
2 ½ ounces
fatty Bacon (streaky, American)
¼ cup
½ cup
finely grated Parmesan cheese
1 tablespoon
chopped parsley
Product recommendation
If you wish you can mix 1-2 finely chopped anchovies into the polenta. But be carefully when seasoning, as anchovies are very salty!

Preparation steps

1.
Bring the vegetable stock to the boil, stir in the polenta and cook over a low heat, stirring occasionally, for about 20 minutes. Meanwhile wash and trim the leeks and cut into thin rings. Finely dice the bacon and fry in a frying pan until crisp. Add the leeks and sweat with the bacon until soft. Melt the butter in another small pan. Stir the Parmesan into the cooked polenta. Carefully stir the leek and bacon mixture and parsley into the polenta and spoon into dishes. Serve sprinkled with the melted butter.