Fried Polenta with Peppers

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Fried Polenta with Peppers
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
321
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie321 cal.(15 %)
Protein11 g(11 %)
Fat18 g(16 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.3 mg(44 %)
Vitamin K20.9 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.4 mg(29 %)
Folate89 μg(30 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C176 mg(185 %)
Potassium347 mg(9 %)
Calcium249 mg(25 %)
Magnesium43 mg(14 %)
Iron1.7 mg(11 %)
Iodine18 μg(9 %)
Zinc2.3 mg(29 %)
Saturated fatty acids7.2 g
Uric acid24 mg
Cholesterol24 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
½ l water
2 pinches salt
150 grams Cornmeal
75 grams Parmesan (grated)
butter
3 red Bell pepper
salt
freshly ground peppers
3 Tbsps olive oil
2 Tbsps Basil (finely chopped)
How healthy are the main ingredients?
Parmesanolive oilBasilsaltsalt

Preparation steps

1.

Bring salted water to a boil, sprinkle in cornmeal while stirring and bring back to a boil. Stir in cheese, remove from heat and let soak for 5 minutes. Turn out polenta onto a greased baking sheet and spread about 1 cm thick (approximately 1/2 inch). Smooth and let cool. Cut polenta into rectangles and fry until golden brown on both sides in a pan with butter. Keep warm.

2.

Rinse bell peppers, cut in half, remove seeds and interior skin and cut lengthwise into wide strips. Sauté in hot olive oil for about 8 minutes. Season with salt and pepper to taste and stir in basil.

3.

Plate polenta rectangles, top with bell pepper strips and serve.

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