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Creamy Polenta with Leek
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
491
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 243 mg | (6 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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.
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