Satisfying Vegan Food
Grilled Polenta with Spinach
(2 votes)
(2 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 194.9 μg | (325 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams fresh Spinach
- 1 l Vegetable broth
- 1 Tbsp butter
- 2 sprigs rosemary
- 300 grams Cornmeal
- salt
- freshly ground peppers
- Nutmeg (freshly ground)
- 3 Tbsps olive oil
- 1 garlic clove
Preparation steps
1.
Rinse the spinach, shake or spin to dry, remove the stems and chop. Bring the vegetable stock to a boil with the butter. Rinse the rosemary and add to the broth. Add the polenta, stir, then remove from heat and let soak for about 15 minutes, stirring occasionally.
Remove the rosemary and mix the spinach with the cornmeal. Season with salt, pepper and nutmeg. Spread on a baking sheet lined with parchment paper.
2.
Heat up the grill. Brush the polenta cake with olive oil. Divide the garlic bulb into individual cloves. Cut the polental cake into about 12 pieces and spread on two grill-proof pans. Sprinkle the garlic over each. Grill each cake for about 10 minutes, turning once.
