Polenta-Ground Meat Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,227 mg | (31 %) | ||
| Calcium | 481 mg | (48 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 Zucchini
- 3 Tbsps olive oil
- 400 grams Ground meat
- ½ tsp fennel seeds
- 2 Tbsps Tomato paste
- 200 milliliters Beef broth
- 400 grams diced Tomatoes (canned)
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters milk
- 200 milliliters Beef broth
- freshly grated Nutmeg
- 250 grams Cornmeal
- ½ l Vegetable broth
- 2 Tbsps Mascarpone
- 100 grams Parmesan (grated)
- salt
- freshly ground peppers
Preparation steps
Peel and chop the onions and garlic. Rinse zucchini, cut into slices and sauté in 1 tablespoon olive oil.
In 2 tablespoons olive oil brown the meat and season with salt and pepper. Add the onion, garlic and fennel seeds and saute. Then add tomatoes and let simmer for about 10 minutes. Then add the zucchini (reserve a few slices).
Melt the butter in a saucepan and sauté with flour. Pour in the milk and 200 ml broth and simmer 5 minutes, stirring. Season bechamel sauce with salt, pepper and nutmeg.
For the polenta, boil remaining broth, gradually stir in cornmeal, then remove from the heat and stir mascarpone and 80 grams (approximately 2 3/4 oz) Parmesan.
Spread half of the polenta into a greased baking dish and top with half of the ground beef mixture. Repeat the process, using up both mixtures.
Spoon the béchamel sauce over the top, arrange reserved zucchini slices on sauce and sprinkle with remaining Parmesan. Bake in oven preheated to 180°C (approximately 350°F) convection/ 220°C (approximately 400°F) convection on the middle rack about 40 minutes until golden brown. Remove from oven and serve.
