Polenta, Halloumi and Anchovy Crostini
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
399
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 172 mg | (4 %) | ||
| Calcium | 1,256 mg | (126 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 6 cups vegetable stock
- 1 ¼ cups instant Polenta (cornmeal)
- ⅛ cup butter
- salt
- freshly ground Black pepper
- grated Nutmeg
- 2 Tbsps olive oil
- 0.333 cup finely grated Parmesan
- 12 Anchovy
- 12 slices Halloumi cheese
- 7 sun-dried tomatoes (drained and sliced)
- To garnish
- 1 Tbsp Caper (rinsed)
Preparation steps
1.
Grease a 16cm x 26cm|7" x 11" tin. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2.
Place the stock in a pan and bring to a boil. Gradually stir in the polenta, bring to a boil again and allow the polenta to absorb the water for around 5 minutes. Remove from the heat, stir in the butter and season with salt, pepper and nutmeg. Spread the polenta in the baking tin and leave to cool. Cover with cling film and chill for 4 hours until set.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
4.
Turn out the polenta and cut out 12-15 small rounds with a cutter.
5.
Place in a single layer on the baking tray. Brush with the oil and sprinkle with parmesan. Bake for 10 minutes until golden.
6.
Top with the ancovies, halloumi cheese and tomatoes and cook for a further 5-6 minutes until the cheese is lightly browned.
7.
Season to taste with black pepper and garnish with capers.
