Polenta Pancakes with Vegetable Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 100 grams Polenta
- 80 grams Pastry flour
- 2 medium eggs
- salt
- 200 milliliters milk
- 200 grams large button Mushroom
- 1 bunch scallions
- 200 grams Cherry tomatoes
- 1 bunch Basil
- 3 Tbsps olive oil
- 3 Tbsps white wine
- 150 grams Herb cream cheese
Preparation steps
Mix polenta, flour, eggs, 1/2 teaspoon salt and milk to a smooth batter and let stand for about 15 minutes.
Scrub mushrooms and cut into thick slices. Rinse scallions and cut into rings. Rinse tomatoes and cut into slices. Rinse basil, shake dry and set aside some leaves for garnish. Finely chop remaining basil leaves.
Heat 1 tablespoon olive oil in a nonstick skillet and successively fry batter into 4 equal pancakes. Keep finished pancakes warm in oven preheated to 80°C (approximately 175°F).
For the ragout, heat remaining olive oil, briefly sauté mushrooms and scallions and pour in white wine. Cut herb cream cheese into small pieces and stir into ragout mixture. Stir tomatoes into ragout and heat briefly. Fill pancakes with ragout and sprinkle with chopped basil. Fold up pancakes and garnish with basil leaves to serve.
