Fried Polenta
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 62 mg | (2 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Bring vegetable broth to a boil in a pot. Sprinkle with cornmeal while stirring. Boil and let soak for about 5 minutes while stirring occasionally.
2.
Remove from the heat, add Parmesan cheese and season with nutmeg. Brush a baking sheet with oil, pour cornmeal mixture onto the baking sheet (should be about 1-2 cm (approximately 1/2 inch) thick and let cool for at least 30 minutes.
3.
Cut polenta into pieces or rectangles. Melt butter in a large skillet. Rinse rosemary, shake dry and pluck needles from stem.
4.
Add rosemary to the skillet, and fry polenta pieces on both sides until golden brown. Serve immediately.
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