Polenta Fingers with Sea Salt and Thyme
Polenta fingers with sea salt and thyme - Nibbling fun from the oven
Healthy, because
Even smarter
Nutritional values
For people who do not tolerate the gluten of conventional cereals, the polenta sticks with salt and thyme are the perfect choice: Corn semolina is recommended in this case, because polenta naturally contains no gluten. Additional plus: B vitamins serve an optimal metabolism and fit nerves.
If you prefer to make the polenta sticks with salt and thyme vegetarian, you can replace the Parmesan cheese with a hard cheese with microbial rennet, for example Montello cheese. Instead of thyme, finely chopped rosemary also goes great with the polenta sticks.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 31 mg | (1 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 0 g |
Kitchen utensils
Preparation steps
Line the mold with baking paper. Bring 4 cups of water with salt to a boil, sprinkle in the polenta, and simmer over low heat for 10-15 minutes, stirring, until the polenta has thickened and comes away from the side of the pan.
Finely grate Parmesan cheese. Stir in butter and Parmesan, pour mixture into prepared baking dish, smooth out and refrigerate for about 1 1/2 hours until polenta is firm.
Then brush a baking tray with 1 tablespoon olive oil. Wash thyme, shake dry, and pluck off leaves. Turn out polenta plate onto a board, remove baking paper, and cut polenta into 1/2-inch wide strips. Place them on the tray, brush them with remaining olive oil, and sprinkle with half of the thyme.
Bake polenta sticks in the preheated oven at 240 °C / 470˚ F on the upper rack for 5-10 minutes until golden brown. Then turn the strips over and bake for a further 5-10 minutes. Remove polenta sticks, grind lightly with pepper, and sprinkle with sea salt and remaining thyme.
