Layered Polenta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the layers
- 1 l Vegetable broth
- 1 Red paprika
- 1 tsp Tomato paste
- 100 grams black Olives (without pits)
- 2 shallots
- 1 garlic clove
- 1 Tbsp chopped, mixed Fresh herbs
- 50 grams Spinach (ready to cook)
- salt
- peppers
- 100 grams Arborio rice
- 150 grams Cornmeal
- 50 grams butter
- 50 grams grated Parmesan
- 3 Tbsps olive oil
- For the dressing
- 1 Tbsp peeled red paprika (finely diced)
- salt
- white peppers
- ½ tsp liquid honey
- 4 black Olives (without pits)
- 1 Tbsp white balsamic vinegar
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 tsp scallions
- Cress (or sprouts)
Preparation steps
For the layers: Portion the cornmeal into three equal parts, and mix each with an equal third of the risotto rice.
For the brown layer, peel and chop the shallots and garlic. Drain and chop the olives. Sauté half the shallots, garlic and olives in 1 tablespoon olive oil, until the shallots are translucent, then add one third of the vegetable broth. Cover and cook until soft. Puree. Add one serving of cornmeal-rice mixture and stir constantly at very low heat for about 30 minutes.
For the red pepper layer, sauté the paprika in 1 tablespoon olive oil, add tomato paste and pour in a third of the vegetable broth. Cover and simmer until the pieces of pepper are soft, then puree and season to taste. Add a serving of cornmeal rice mixture and stir at very low heat for about 30 minutes.
For the green layer, sauté the remaining shallots in the remaining oil, add spinach and continue cooking until it is soft. Add the herbs, cook briefly, pour the remaining broth, boil and puree. Season to taste. Add the final portion of the cornmeal rice mixture and stir at very low heat for about 30 minutes.
For the dressing: Cut the olives into strips. Whisk together the vinegar, lemon juice, salt, honey, pepper and oil. Add the diced peppers, olive strips and chives.
When the layers are ready to assemble, add to each about 20 grams (approximately 1 ounce) of butter and 1/3 of the cheese. Stir and season to taste.
Rinse a small square mold with cold water. First, pour in the brown polenta and smooth, then the red polenta, then the green layer. Covered the layered dish and let rest for 15 minutes in a warm over (about 75°C) (approximately 170°F). Remove from mold, slice into triangles and arrange on plates. Drizzle with vinaigrette and garnish with herbs or sprouts before serving.
