Polenta Cheese Squares
Polenta Cheese Squares - Italian national colors in a savory dish - buon appetito!
Healthy, because
Even smarter
Nutritional values
The extremely high-quality nutrient mix of this italo-vegetarian slimming product easily irons out a small nutritional sin from the day before! Spinach is considered one of the best vegetable iron suppliers. The vitamin C, which is also included, ensures that the body can use vegetable iron particularly well.
Vitamin C is unfortunately quite sensitive to heat. Drink a glass of orange juice with your meal to make the best use of the iron it contains.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 599.3 μg | (999 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 garlic clove
- 3 sprigs thyme
- 400 milliliters Vegetable broth
- 80 grams Cornmeal (polenta)
- salt
- 1 Red onion (about 80 grams)
- 300 grams Spinach (frozen)
- 2 small Zucchini (about 400 grams)
- 40 grams Mozzarella
- peppers
- ½ tsp pink peppercorns
Kitchen utensils
Preparation steps
Peel the garlic and chop finely. Rinse thyme and shake dry. Set aside 1 sprig of thyme and pluck the leaves from the rest.
Boil 300 ml (approximately 1 1/4 cups) vegetable broth with garlic and thyme leaves. Sprinkle in the polenta while stirring and bring to a boil. Cook over low heat for 10 minutes, stirring occasionally. (Be careful, polenta can sputter during cooking.)
Season polenta mixture with salt, place on a baking sheet lined with parchment paper and spread into a rectangle (about 10 x 15 cm) (approximately 4 x 6 inches).
Peel the red onion and cut into rings.
Bring remaining vegetable broth (100 ml) (approximately 1/2 cup) to a boil and add onion and spinach. Cover and cook for about 5 minutes over low heat.
Rinse zucchini and cut into short sticks. Add to spinach and cook for about 3 minutes.
Meanwhile, cut mozzarella into thin slices and scatter evenly on the polenta. Bake in preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) until the cheese melts, about 3 minutes.
Season the vegetables with salt and pepper. Cut polenta into 4 pieces, arrange on the vegetables and sprinkle with pink peppercorns. Garnish with reserved thyme sprig, broken into smaller pieces, and serve.
