Grilled Polenta with Mushrooms
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 1 g |
Preparation steps
Step 1: Bring the vegetable broth and a pinch of salt to a boil. Mix in the polenta while stirring constantly.
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.
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.
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.
Step 5: Season the mushroom mixture to taste with salt, pepper, and nutmeg. Stir in the parsley, and mix until combined.
Step 6: Turn out the polenta from the baking sheet, then divide into 6-8 pieces. Brush the polenta with oil.
Step 7: Add the polenta to a grill pan, and cook until browned on both sides.
Top with the mushrooms and serve on plates.