Polenta-Cheese Casserole
Polenta-Cheese Casserole - Colourful filling meal from the oven
Healthy, because
Even smarter
Nutritional values
Schichtkäse is particularly low-fat. Together with the sour cream and Parmesan cheese, it provides a thick portion of protein and calcium.
A large bowl of green salad with it brings freshness and extra vitamins to the table.
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 400 mg | (40 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 39 mg |
Ingredients
- Ingredients
- 1 ½ pints vegetable stock
- 7 ozs Polenta
- 2 Tbsps Canola oil
- 14 ozs Cottage cheese
- 5 ozs Sour cream
- salt
- peppers
- 1 pc Parmesan (50 grams)
- 6 Tomatoes (500 grams)
Kitchen utensils
Preparation steps
Bring the vegetable stock to a boil in a large pot. Sprinkle the polenta into the pot, stirring constantly. Cook, stirring constantly, over low heat until mixture forms a thick paste, about 15 minutes.
Coat a loaf pan (26 x 10 x 7 cm) (approximately 10 x 4 x 3 inches) with 1 tablespoon oil. Pour in the polenta mixture and set aside to cool for about 30 minutes.
Meanwhile, mix the sliced cheese and sour cream in a bowl. Season the mixture with salt and pepper.
Grate the Parmesan. Mix half of the Parmesan into the sour cream and cheese mixture.
Rinse tomatoes, cut out stems and cut tomato into slices.
Turn out the polenta onto a work surface or cutting board and cut into slices.
Coat a 33 x 22 x 6 cm (approximately 13 x 9 x 2-inch) baking dish with the remaining oil. Alternate layering the polenta, cheese mixture and tomatoes into the dish.
Sprinkle the dish with the remaining Parmesan and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 25 minutes.
