Polenta and Tomato Gratin

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Polenta and Tomato Gratin
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
502
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie502 kcal(24 %)
Protein29.16 g(30 %)
Fat33.81 g(29 %)
Carbohydrates23.22 g(15 %)
Sugar added0 g(0 %)
Roughage3.52 g(12 %)
Vitamin A496.8 mg(62,100 %)
Vitamin D0 μg(0 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.21 mg(15 %)
Folate44.98 μg(15 %)
Pantothenic acid0.25 mg(4 %)
Biotin9.84 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48.9 mg(51 %)
Potassium625.83 mg(16 %)
Calcium708.37 mg(71 %)
Magnesium34.07 mg(11 %)
Iron1.69 mg(11 %)
Zinc0.52 mg(7 %)
Saturated fatty acids22.24 g
Cholesterol99.76 mg

Ingredients

for
4
Ingredients
1 l light Broth
salt (and pepper)
olive oil
250 grams Polenta
8 tomatoes
5 Tbsps thyme
5 Tbsps chopped parsley
250 grams Mozzarella
250 grams Gorgonzola
How healthy are the main ingredients?
PolentaMozzarellaGorgonzolathymeparsleysalt

Preparation steps

1.

Bring the broth to a boil and season lightly with salt and pepper. Reduce the heat and slowly stir in the polenta. Cover and simmer over low heat for 25 minutes. Stir occasionally to avoid burning.

2.

Preheat the oven to 225°C (approximately 425°F). Spoon the polenta into an oven-proof dish and smooth the surface. Rinse tomatoes, remove the stems and cut into slices. Place the slices on the polenta and sprinkle with herbs. Season with salt and pepper. Dice the cheese and sprinkle over the tomatoes. Baked on the middle rack for 20 minutes. Serve hot.