Polenta Rounds with Mozzarella, Zucchini and Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Bring 500 mL (approximately 17 ounces) of salted water to a boil. Sprinkle with polenta and let soak for 1 to 2 minutes. Line a baking sheet with aluminum foil and coat with a little oil. Spread polenta in pan until about 1 cm thick (approximately 1/2 inch) and leave to cool.
Cut polenta into circles about 5 cm (approximately 2 inches) in diameter. Brush with melted butter and sprinkle with pepper and Parmesan. Bake in an oven preheated to 220°C (approximately 425°F) for 15 minutes. Remove and allow to cool slightly.
Drain mozzarella and cut into slices. Rinse zucchini and tomatoes and cut into slices. Drizzle zucchini with olive oil and sauté in a hot pan on both sides. Season zucchini and tomatoes with salt and pepper to taste. Top polenta with mozzarella, tomato and zucchini slices in alternating layers. Use toothpicks to hold layers together and to pin mint garnish on top.
