Grilled Polenta with Mushrooms

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Grilled Polenta with Mushrooms
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
295
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie295 kcal(14 %)
Protein8.19 g(8 %)
Fat13.57 g(12 %)
Carbohydrates38.83 g(26 %)
Sugar added0 g(0 %)
Roughage3.16 g(11 %)
Vitamin A78.65 mg(9,831 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.25 mg(2 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂1.01 mg(92 %)
Niacin10.19 mg(85 %)
Vitamin B₆0.33 mg(24 %)
Folate70.78 μg(24 %)
Pantothenic acid3.14 mg(52 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C6.54 mg(7 %)
Potassium1,014.56 mg(25 %)
Calcium52.29 mg(5 %)
Magnesium33.41 mg(11 %)
Iron1.4 mg(9 %)
Iodine0.75 μg(0 %)
Zinc2.51 mg(31 %)
Saturated fatty acids4.63 g
Cholesterol15.26 mg

Ingredients

for
6
Ingredients
350 milliliters Vegetable broth
salt
peppers
125 grams Cornmeal (instant, quick-cooking semolina)
2 tablespoons olive oil
Nutmeg
For the Pilz vegetables
kilogram mixed Mushrooms (such as button mushrooms, pepper pieces, mushrooms, oyster mushrooms)
2 tablespoons butter
1 onion
1 garlic
3 tablespoons freshly chopped parsley
salt
peppers
Nutmeg
How healthy are the main ingredients?
Mushroomolive oilparsleysaltNutmegonion

Preparation steps

1.

Step 1: Bring the vegetable broth and a pinch of salt to a boil. Mix in the polenta while stirring constantly.

2.

Step 2: Cover and let soak for 15 minutes over low heat. Stir occasionally to prevent burning. Mix 1 tablespoon of oil into the polenta. Season to taste with nutmeg and pepper.

3.

Step 3: Grease a 32 cm (approximately 12 inch) diameter round baking tin. Pour enough polenta to create a 1-2 cm (approximately 1/2-3/4 inch) thick layer in the pan.

4.

Step 4: Clean the mushrooms, and chop if necessary. Peel and finely dice the onion and garlic. Melt the butter in a pan and sauté the onion and garlic until translucent. Add the mushrooms, and sauté briefly, stirring often. Cook over medium heat until any liquid released from the mushrooms has evaporated. 

5.

Step 5: Season the mushroom mixture to taste with salt, pepper, and nutmeg. Stir in the parsley, and mix until combined.

6.

Step 6: Turn out the polenta from the baking sheet, then divide into 6-8 pieces. Brush the polenta with oil.

7.

Step 7: Add the polenta to a grill pan, and cook until browned on both sides.

8.

Top with the mushrooms and serve on plates.