Gluten free polenta with mushrooms
Naturally gluten-free polenta is a delicious alternative to gluten-containing grains. Many carbohydrates make it a super source of quick power, from which especially athletes benefit.
Depending on what your own herb garden can provide, other herbs can also be used for the gluten-free polenta. Fresh parsley or thyme also fits well. If you do not have fresh herbs, dried or frozen herbs of your choice are also suitable.
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 34.9 μg | (78 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 712 mg | (18 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 20 ozs Mushrooms (e.g. mushrooms and shiitake mushrooms)
- ¼ bunch Chives
- 1 handful sage leaves
- 4 eggs
- 4 Tbsps butter
- salt
- peppers
- 8 ozs milk (whole)
- 18 ozs Vegetable broth
- 6 ½ ozs Instant Polenta
- ½ oz Parmesan
Preparation steps
Peel and finely dice shallot and garlic. Clean mushrooms and roughly chop. Wash chives and sage, shake dry; cut chives into fine rings and sage into fine strips.
Boil eggs for 6 minutes, rinse with cold water, and then peel.
Meanwhile, heat 2 tablespoons butter in a frying pan. Add shallot, garlic and mushrooms and sauté over medium heat for about 5 minutes. Then sprinkle with herbs, season with salt and pepper.
At the same time, bring milk and vegetable broth to a boil. Stir in polenta and bring to a boil again, stirring, for 5 minutes. Once the mixture has thickened, add remaining butter, grate in Parmesan cheese and season with salt and pepper.
Arrange gluten-free polenta in deep plates. Arrange mushrooms and eggs on top.