Polenta Roulade with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 959.3 μg | (1,599 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 372 μg | (124 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,608 mg | (40 %) | ||
| Calcium | 684 mg | (68 %) | ||
| Magnesium | 210 mg | (70 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 34 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 l Instant vegetable broth
- 350 grams Polenta
- 1 kilogram Spinach
- salt
- 2 onions
- 2 garlic cloves
- 1 Tbsp Garlic oil
- peppers
- Nutmeg
- 200 grams Cheddar cheese
- 100 grams butter
- 50 grams sliced almonds
Preparation steps
Bring vegetable stock to a boil. Stir in polenta, cover and simmer for 20 minutes, stirring occasionally. Rinse and blanch spinach in boiling salted water for 2 minutes. Peel and dice garlic cloves. Saute in hot oil until golden brown. Add spinach and cook for 5 minutes. Season with salt, pepper and nutmeg. Cut 1/4 of cheddar cheese into thin strips. Chop the remaining cheese. Spread polenta on aluminum foil to form a rectangle of 25 x 18 cm (approximately 10 x 7 inches). Layer with half of the spinach and the cheese cubes and roll up. Place roulade on a baking sheet greased with some butter. Bake in preheated 200°C (approximately 400°F) oven for 30 minutes. Top with the cheese strips after 20 minutes. Cook almonds in melted butter until lightly browned. Serve with polenta roulade and remaining spinach.
