Fried Polenta Diamonds with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,448 mg | (36 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 12 g |
Preparation steps
Bring the water to a boil with the salt and pour in the cornmeal, while stirring. Stir in the cheese, remove the pan from the heat and leave to soak for about 5 minutes.
Turn out the polenta onto a greased baking sheet and spread it out smoothly to about 1 cm thick (approximately 1/2 inch). Allow to cool and then cut into diamond shapes.
Fry in some butter until golden brown.
Carve the tomatoes crosswise and blanch briefly. Peel, remove the seeds and cut into cubes.
Rinse the celery and cut into small pieces. Set some greenery aside.
Peel and chop the onions.
Sauté the onion and celery in a pan with some butter for about 5 minutes over low heat. Add the tomatoes and simmer for a further 3 minutes. Season with salt and pepper.
Halve the avocados, remove the pits and scoop out the pulp with a spoon. Place in a bowl, season with salt and pepper, drizzle with lemon juice and mash with a fork to form a purée.
Arrange the polenta slices on plates along with the vegetables. Serve with the avocado purée and garnished with celery greens.
