Fried Polenta with Beetroot
Nutritional values
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the polenta
- 600 milliliters Vegetable broth
- 150 grams Cornmeal (Instant)
- 2 Tbsps freshly chopped Fresh herbs (such as tarragon and thyme)
- 2 Tbsps grated Parmesan
- Nutmeg (freshly grated)
- olive oil (for the pan)
- For the beets
- 500 grams fresh Beets
- 3 shallots
- 1 Tbsp vegetable oil
- 400 milliliters Vegetable broth
- 2 cloves
- 1 Cinnamon stick
- salt
- freshly ground peppers
- 1 splash lemon juice
- sugar
- olive oil (for frying)
- 40 grams Sour cream
Preparation steps
For the polenta: Bring the vegetable broth to a boil in a pot. Sprinkle in the cornmeal while stirring. Boil about 5 minutes, stirring occasionally. Remove from heat, add the herbs and parmesan and season with nutmeg. Oil a baking sheet and spread the polenta on it about 1-2 cm thick (approximately 1/3-2/3 inch). Let cool at least 30 minutes.
For the beets: Rinse and peel the beets and cut into bite-sized cubes. Peel and quarter the shallots and fy in a pan in hot oil. Add the beet and cook briefly. Deglaze with the broth. Add the spices and simmer about 15 minutes. Season with salt, pepper, lemon juice and a pinch of sugar.
Cut the polenta into diamonds or rectangles and successively fry until golden brown in olive oil on both sides in a hot pan. Keep warm in the oven at 70°C (approximately 160°F).
Spread the beet mixture on plates with a dollop of sour cream. Arrange the polenta pieces to serve.
