Fried Polenta Slices with Mushrooms and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 517.4 μg | (862 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the polenta
- 1 l Vegetable broth
- 350 grams Polenta (instant)
- 2 Tbsps freshly chopped parsley
- 2 Tbsps olive oil
- 500 grams Baby spinach
- 2 carrots
- 300 grams button Mushroom
- 1 onion
- 2 Tbsps Canola oil
- salt
- peppers
- sweet ground paprika
- Nutmeg
Preparation steps
Bring the broth to a boil and sprinkle in the polenta while stirring. Reduce the heat and cook for about 5 minutes, then remove from heat and let sit for another 15 minutes. Fold in the parsley and spread the polenta about 1.5 cm (approximately 1/2 inch) thick on a work surface covered with parchment paper and let cool completely.
Rinse the spinach thoroughly and remove the tough stems. Peel the carrots and grate. Trim the mushrooms and cut into slices. Peel the onion and chop finely. Saute the onions in the hot oil in a large skillet until translucent. Add the spinach, mushrooms and carrots and cook for 5-8 minutes until the spinach wilts and the mushrooms are soft. Season with salt, pepper, paprika and nutmeg.
Cut the polenta into rectangular pieces and fry in hot olive oil in another pan for 1-2 minutes on each side.
Arrange the polenta on plates and serve topped with the vegetables.
