Grilled Polenta Slices
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 131 mg | (3 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Cornmeal
- 1 l Vegetable broth
- 60 grams dried Tomatoes (in oil)
- 1 garlic clove
- 2 sprigs rosemary
- 4 sprigs thyme
- olive oil
- salt
- cayenne pepper
Preparation steps
1.
Chop the tomatoes.
2.
Peel the garlic and finely chop.
3.
Rinse the rosemary and thyme, pluck the leaves and coarsely chop.
4.
Sauté the garlic and tomatoes in 2 tablespoons of olive oil, remove from the heat and stir in herbs.
5.
Boil the broth and sprinkle in the cornmeal while stirring with a whisk. Remove from heat, stir in the herb tomato mixture, season with salt and cayenne pepper and let sit for about 10 minutes until it swells, stirring occasionally. Then place on a greased plate about 1-1.5 cm (approximately 1/4-1/2 inch) thick and let cool. Cut into triangles, drizzle with a little olive oil and place on the grill. Grill each side for about 1-2 minutes.
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