Polenta Cheese Casserole

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Polenta Cheese Casserole
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
658
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie658 cal.(31 %)
Protein25.52 g(26 %)
Fat42.2 g(36 %)
Carbohydrates45.16 g(30 %)
Sugar added0 g(0 %)
Roughage4.67 g(16 %)
Vitamin A756.3 mg(94,538 %)
Vitamin D1.92 μg(10 %)
Vitamin E4.16 mg(35 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.87 mg(79 %)
Niacin5.74 mg(48 %)
Vitamin B₆0.57 mg(41 %)
Folate113.96 μg(38 %)
Pantothenic acid1.21 mg(20 %)
Biotin2.17 μg(5 %)
Vitamin B₁₂2.01 μg(67 %)
Vitamin C83.45 mg(88 %)
Potassium528.83 mg(13 %)
Calcium572.04 mg(57 %)
Magnesium61.72 mg(21 %)
Iron1.86 mg(12 %)
Iodine48.16 μg(24 %)
Zinc2.83 mg(35 %)
Saturated fatty acids22.33 g
Cholesterol229.9 mg

Ingredients

for
4
Ingredients
600 milliliters Vegetable broth
150 grams instant Cornmeal
salt
Nutmeg
olive oil (for the pan)
1 Zucchini
1 carrot
2 scallions
1 red Bell pepper
200 grams Broccoli
2 garlic cloves
2 Tbsps olive oil
1 handful Basil
peppers
200 grams Goat's milk feta
200 milliliters Whipped cream
3 eggs
80 grams grated Parmesan
How healthy are the main ingredients?
BroccoliWhipped creamParmesanolive oilBasilsalt

Preparation steps

1.

Bring the vegetable broth to a boil. Sprinkle in the polenta, stirring constantly. Let soak for about 5 minutes. Remove from the heat and season with salt and nutmeg. Pour into an oiled baking dish and smooth.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Rinse and slice the zucchini. Peel and slice the carrot. Rinse the scallions, cut the green into 3-4 cm pieces and the white into rings. Rinse the pepper, halve and cut into pieces. Rinse the broccoli, drain well and divide into florets. Peel and finely chop the garlic.

Saute the vegetables in hot oil for 2-3 minutes. Rinse the basil, shake dry, pluck of the leaves and cut into fine strips. Mix the basil into the vegetables, remove from the heat and season with salt and pepper. Crumble the feta cheese. Spread the vegetables and feta over the polenta. Whisk the cream, eggs and parmesan. Pour over the vegetables. Bake for 30 minutes, until golden brown. Remove from the oven and serve immediately.

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