Crispy Polenta Bites
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 25 min.
Ready in
Calories:
654
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 142 mg | (4 %) | ||
| Calcium | 1,041 mg | (104 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups water
- 1 ½ cups Polenta (cornmeal)
- ¼ cup butter
- 1 ¼ cups Halloumi cheese (chopped)
- salt
- freshly ground peppers
- vegetable oil (for frying)
- To garnish
- rosemary
Preparation steps
1.
Lightly oil a 20-22cm|8"-9" square tin.
2.
Bring the the water to a boil in a large pan.
3.
Slowly add the polenta, stirring constantly with a wooden spoon to prevent clumping. Reduce the heat and stir until the polenta is thick and comes away clean from the sides of the pan.
4.
Mix in the butter and cheese and season with salt and pepper to taste.
5.
Spoon the polenta into the tin and press down with the back of a spoon. Leave to cool, then chill until cold.
6.
When the polenta is firm, turn out and cut into 2cm|1" pieces.
7.
Heat a layer of oil in a frying pan and fry the pieces, a few at a time until crisp and golden on both sides. Drain on absorbent kitchen paper.
8.
Serve hot garnished with rosemary.
