Oven Vegetables with Feta Polenta
Oven vegetables with feta polenta - True soul food for cool autumn and winter days: crunchy roots on a creamy bed
Healthy, because
Even smarter
Nutritional values
Corn semolina contains plenty of protein and fiber. Due to its fine structure, semolina is particularly suitable and digestible for people with a sensitive stomach and intestines. Cauliflower is an easily digestible cabbage vegetable and also well tolerated.
As for the mixture of vegetables, you can vary this dish as you wish: For example, pumpkin, parsnip and parsley root also go well with autumn.
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 86.4 μg | (144 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,868 mg | (47 %) | ||
| Calcium | 521 mg | (52 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 11 ozs carrots (with greens)
- 11 ozs colorful carrots (red and yellow)
- 18 ozs beets (4 small )
- 18 ozs Cauliflower
- salt
- peppers
- 1 Tbsp olive oil
- 22 ozs Vegetable broth
- 14 ozs milk (whole)
- 9 ozs Polenta (corn grits)
- 3 ½ ozs Feta
- 1 Tbsp butter
- Nutmeg
- 5 ozs Culinary herbs (1 handful; parsley, cress, oregano)
Preparation steps
Clean carrots, peel if necessary, wash and leave some green. Clean, wash and quarter beet. Clean cauliflower, wash and divide into florets.
Spread the vegetables on a baking tray, season with salt and pepper, and drizzle with oil. Bake in a preheated oven at 200 °C / 400 °F for 35-45 minutes.
Meanwhile, for the polenta, add broth and milk to a saucepan and bring to a boil. Add the polenta, stirring with a whisk. Let everything simmer for 5-8 minutes at low heat, stirring from time to time. Then remove the pot from the heat and let polenta swell for 10 minutes.
Finely crumble the feta and stir into the polenta with the butter. Season with salt, pepper and freshly grated nutmeg. Wash the herbs, shake dry and pluck the leaves.
Arrange polenta on plates, spread baked vegetables on top and garnish with herb leaves.
