Polenta Corners
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 366 mg | (37 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the polenta corners
- 600 milliliters Vegetable broth (powdered instant)
- 200 grams Polenta (cornmeal)
- grated zest and juice of 1 organic lemons
- 1 egg (medium size)
- 60 grams freshly grated Parmesan
- salt
- freshly ground peppers
- 2 tsps olive oil
- For the Savoy cabbage
- 1 kilogram Savoy cabbage
- salt
- 2 onions
- 1 garlic clove
- 4 Tbsps olive oil
- 3 Star anise
- 150 milliliters Vegetable broth (powdered instant)
- freshly ground peppers
Preparation steps
For the polenta corners: In a saucepan, bring vegetable broth to a boil. Sprinkle in polenta, reduce heat and let soak for 2-3 minutes while stirring vigorously until a solid mixture is formed. Stir in grated lemon zest, lemon juice, egg and 60 grams (approximately 2 ounces) Parmesan cheese. Season with salt and pepper. Spread polenta about 1 cm (approximately 3/8 inch) thick on a piece of parchment paper and let cool.
For the Savoy cabbage: Rinse and trim Savoy cabbage, chop and blanch for 2-3 minutes in boiling salted water. Drain, rinse with cold water and drain well. Peel onions and dice.
Peel garlic. Heat olive oil in a large saucepan. Fry onions and star anise for 1-2 minutes. Squeeze garlic through a garlic press and lightly fry. Add cabbage and broth. Cover and simmer for about 30 minutes. Season with salt and pepper.
Brush polenta with olive oil and cut into diamonds about 5 x 7 cm (approximately 2 x 3 inches). Line a baking sheet with parchment paper and place polenta diamonds on it. Sprinkle with remaining Parmesan. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) on the middle rack for about 15 minutes. Serve Savoy cabbage together with polenta corners.
