Local Kitchen
Oven Baked Polenta
with Cheese and Pine Nuts
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 488 mg | (49 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 onions
- 40 grams butter
- 600 milliliters Vegetable broth
- 400 milliliters milk
- 200 grams Polenta (instant)
- 50 grams Parmesan (freshly grated)
- salt
- Nutmeg (freshly grated)
- butter (for greasing)
- 300 grams Cherry tomatoes
- 120 grams Gorgonzola
- 40 grams Pine nuts
- fresh Basil (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel onions and cut into wedges. Heat butter in a pan and cook onions. Add broth and milk and bring to a boil. Stir in polenta and cook over low heat, stirring constantly, for about 3 minutes. Stir in parmesan. Season with salt and nutmeg and spread into a buttered tart tin.
3.
Rinse tomatoes and cut in half. Place on polenta, cut side up. Top with gorgonzola and pine nuts. Bake for about 15 minutes. Remove and garnish with fresh basil. Serve hot.
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