Polenta and Mushroom Stacks

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Polenta and Mushroom Stacks
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
382
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 cal.(18 %)
Protein19 g(19 %)
Fat22 g(19 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.3 μg(12 %)
Vitamin E3.6 mg(30 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.1 mg(7 %)
Folate49 μg(16 %)
Pantothenic acid2.1 mg(35 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C2 mg(2 %)
Potassium429 mg(11 %)
Calcium285 mg(29 %)
Magnesium54 mg(18 %)
Iron2.2 mg(15 %)
Iodine7 μg(4 %)
Zinc3.7 mg(46 %)
Saturated fatty acids8.3 g
Uric acid70 mg
Cholesterol27 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
300 milliliters Vegetable broth
300 milliliters Oat Milk
150 grams Cornmeal (Instant)
salt
olive oil (for greasing)
250 grams Porcini mushroom
1 shallot
1 garlic clove
1 Tbsp olive oil
freshly ground peppers
150 grams vegan Cheese (grated)
How healthy are the main ingredients?
Oat MilkPorcini mushroomolive oilsaltolive oilshallot

Preparation steps

1.

Bring the vegetable stock and milk to a boil in a pot. Mix in the polenta, stirring constantly. Cook, stirring occasionally, and let soak for 5 minutes. Remove from the heat and season to taste with salt. Grease a baking sheet with oil. Spread the polenta onto the baking sheet in a 1 cm (approximately 1/2 inch) thick layer. Set aside, and let cool for 30 minutes to set. 

2.

Preheat a convection oven to 200°C (approximately 400°F).

3.

Clean and chop the mushrooms. Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté the shallots, garlic, and mushrooms until golden brown. Season to taste with salt and pepper, and remove from the heat.

4.

Cut eight 8 cm (approximately 3 inch) wide discs from the polenta. Place the cheese on top of the discs, then top with the mushroom mixture. Stack the discs to form 4 stacks. Place the stacks on a baking sheet lined with parchment paper. Bake in the oven for 10 minutes, until the cheese begins to melt. Remove from the oven and serve on plates.