Hazelnut Polenta with Sweet Potatoes
Hazelnut polenta with sweet potatoes - Healthy and beautiful
Healthy, because
Even smarter
Nutritional values
Polenta is easily digestible and therefore well tolerated even by sensitive people. The silicic acid from the gluten-free corn semolina also promotes the growth of hair and nails.
Purslane is not available everywhere - if you can't get it, you can substitute it with another flavorful type of lettuce such as lamb's lettuce or arugula. Outside the grilling season, you can also prepare the polenta in a grill pan or in the oven.
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 77.1 μg | (129 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 827 mg | (21 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 sprig rosemary
- 3 ½ ozs Polenta (corn grits)
- 3 ½ ozs ground Hazelnuts
- 14 ozs Vegetable broth
- 2 Sweet potato
- 1 oz Chives (1 bunch)
- 1 tsp grainy Mustard
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 1 pinch cayenne pepper
- 1 oz Parmesan
- 1 oz butter (2 TBSP.)
- 1 tsp Canola oil
- 1 ¾ ozs Purslane (2 handfuls) or other greens
Kitchen utensils
Preparation steps
For the polenta, wash rosemary, shake dry and chop finely. Roast polenta with hazelnuts and rosemary in a hot pan for 3 minutes over medium heat. Meanwhile, bring vegetable stock to a boil. Stir in pan contents, remove from heat, cover and let steep for 20 minutes.
Meanwhile, peel and dice sweet potatoes. Cook in boiling salted water for 10-15 minutes over low heat. Wash chives, shake dry and cut into small rolls. Stir chives with mustard, vinegar, olive oil, salt, pepper and cayenne pepper to make dressing.
Finely grate the Parmesan cheese. Mix with the butter into the polenta, season with salt and pepper. Place on a board, spread the mixture evenly 1 cm thick and cut triangles about 8 cm long. Place the triangles on an oiled grill grate and grill on both sides for 4 minutes on the hot grill.
In the meantime, drain and drain sweet potatoes. Wash purslane and mix with dressing and sweet potato cubes, arrange on plates and arrange grilled polenta pieces on top.
