Grilled Polenta with Mushrooms

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Grilled Polenta with Mushrooms
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
169
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie169 cal.(8 %)
Protein8 g(8 %)
Fat8 g(7 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.6 μg(13 %)
Vitamin E0.9 mg(8 %)
Vitamin K34.6 μg(58 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.1 mg(7 %)
Folate40 μg(13 %)
Pantothenic acid2.9 mg(48 %)
Biotin23.1 μg(51 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11 mg(12 %)
Potassium586 mg(15 %)
Calcium29 mg(3 %)
Magnesium31 mg(10 %)
Iron2.2 mg(15 %)
Iodine25 μg(13 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.3 g
Uric acid85 mg
Cholesterol11 mg
Complete sugar1 g

Ingredients

for
6
Ingredients
350 milliliters Vegetable broth
salt
peppers
125 grams Cornmeal (instant, quick-cooking semolina)
2 Tbsps olive oil
Nutmeg
For the Pilz vegetables
kilogram mixed Mushrooms (such as button mushrooms, pepper pieces, mushrooms, oyster mushrooms)
2 Tbsps butter
1 onion
1 garlic clove
3 Tbsps 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.