Mini Cornmeal Cakes
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
122
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 67 mg | (2 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ⅔ cup Polenta
- 1 cup Buttermilk
- 0.333 cup plain flour (sifted)
- 1 tsp Baking powder
- 1 cup Parmesan (grated)
- ¾ cup Emmentaler cheese (grated)
- 2 Tbsps butter
- 1 Tbsp honey
- 1 egg
- 1 Tbsp Sage (finely chopped)
- Sage (to garnish)
- salt
- peppers
Preparation steps
1.
In a large mixing bowl, combine the polenta and buttermilk and set aside to rest for a minimum of 4 hours.
2.
After the resting period, pre-heat the oven to 180°C | 350F | gas 4.
3.
Grease a Madeleine pan and set to one side.
4.
Whisk the buttermilk and polenta mixture before adding the flour, parmesan, 50g of the Emmental and baking soda and stirring well.
5.
In a small saucepan, melt the butter and honey over a medium heat and add to the polenta mixture. Whisk in the egg and season well. Add the chopped sage and whisk well.
6.
Place a sage leaf in the base of each individual madeleine mould before spooning the mixture on top.
7.
Bake for 16-18 minutes until golden-brown.
8.
Remove to a wire rack to cool and sprinkle with the remaining Emmental before serving.
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