Polenta and Tomato Gratin
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
515
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 48.6 μg | (81 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 507 mg | (51 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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