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Satisfying Vegan Food

Grilled Polenta with Spinach

5
(2 votes)
Rate recipe
Health Score:
83 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
358
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie358 cal.(17 %)
Protein9 g(9 %)
Fat13 g(11 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K194.9 μg(325 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.2 mg(14 %)
Folate78 μg(26 %)
Pantothenic acid0.5 mg(8 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25 mg(26 %)
Potassium386 mg(10 %)
Calcium90 mg(9 %)
Magnesium70 mg(23 %)
Iron3.6 mg(24 %)
Iodine9 μg(5 %)
Zinc2.3 mg(29 %)
Saturated fatty acids3.4 g
Uric acid49 mg
Cholesterol8 mg
Complete sugar1 g
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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
How healthy are the main ingredients?
Spinacholive oilrosemarysaltNutmeggarlic clove
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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.

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