Gourmet Polenta Stack

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Gourmet Polenta Stack
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 cal.(16 %)
Protein9 g(9 %)
Fat26 g(22 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin K13 μg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3 mg(25 %)
Vitamin B₆0.2 mg(14 %)
Folate73 μg(24 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C25 mg(26 %)
Potassium476 mg(12 %)
Calcium233 mg(23 %)
Magnesium40 mg(13 %)
Iron1.6 mg(11 %)
Iodine16 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids11.5 g
Uric acid43 mg
Cholesterol12 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 cup instant Polenta
1 cup Parmesan (grated)
4 Tbsps olive oil
1 onion (sliced)
2 cloves garlic cloves (chopped)
1 medium Eggplant (chopped)
1 red pepper (deseeded and chopped)
2 ⅔ cups cherry Tomatoes
2 sprigs fresh thyme (chopped)
1 cup green Olives
Basil (to garnish)
How healthy are the main ingredients?
TomatoPolentaOliveParmesanolive oilgarlic clove
Preparation

Kitchen utensils

1 Measuring cups, 2 Small pots, 1 Teaspoon, 1 Whisk, 1 eventuell Milk frother, 1 Tablespoon, 1 Sieve

Preparation steps

1.
Put 750 ml water in a large saucepan pan, add the polenta and bring to a boil. Cook, stirring all the time, for about 10 minutes or until the mixture comes away from the side of the pan.
2.
Beat in the parmesan cheese, season with salt and pepper and pour into a greased 20 cm/8 " x 20 cm/8 " baking tin.
3.
Heat the oil in a wide pan, add the onions and cook until translucent then add the garlic and the aubergine. Cook over a gentle heat for 5 minutes then add the pepper and cook for a further 10 minutes or until the vegetables are tender, adding more oil as necessary.
4.
Add the tomatoes, thyme and olives, cover the pan and cook for another 10 minutes. Season with salt and pepper and remove from the heat.
5.
Heat a griddle pan and brush a little oil over the surface. Cut the polenta into triangles and grill for about 3 minutes on each side.
6.
Arrange the polenta on plates, spoon over the sauce and garnish with the basil leaves.

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