Fried Polenta Slices with Mushrooms and Spinach

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Fried Polenta Slices with Mushrooms and Spinach
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie327 cal.(16 %)
Protein10 g(10 %)
Fat22 g(19 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A1.9 mg(238 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.9 mg(33 %)
Vitamin K517.4 μg(862 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.5 mg(36 %)
Folate209 μg(70 %)
Pantothenic acid2.2 mg(37 %)
Biotin25.1 μg(56 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C73 mg(77 %)
Potassium1,232 mg(31 %)
Calcium194 mg(19 %)
Magnesium105 mg(35 %)
Iron5.8 mg(39 %)
Iodine31 μg(16 %)
Zinc1.6 mg(20 %)
Saturated fatty acids10.7 g
Uric acid138 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
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
How healthy are the main ingredients?
Polentaolive oilparsleycarrotonionsalt

Preparation steps

1.

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.

2.

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.

3.

Cut the polenta into rectangular pieces and fry in hot olive oil in another pan for 1-2 minutes on each side.

4.

Arrange the polenta on plates and serve topped with the vegetables.