Polenta Rounds with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the polenta
- 250 grams Cornmeal
- 1 l Vegetable broth
- 1 tsp finely chopped thyme
- 70 grams grated Parmesan
- vegetable oil (for frying)
Preparation steps
For the polenta, bring the broth to a boil, add the cornmeal and simmer while stirring over low heat for 5 minutes. Stir in the thyme and cheese, season with salt and pepper and let sit for 15 minutes. Rinse a baking sheet in cold water, spread the polenta over the surface and let cool. Cut out circles about 10 cm (approximately 4 inches) in diameter from the solidified mixture.
For the topping, blanch the tomatoes for a few seconds, drain, peel, quarter, core and roughly chop. Peel the shallot and garlic, chop and sauté in hot oil until translucent. Add the tomatoes and simmer for about 10 minutes. Stir in the thyme and season with salt and pepper. Add the olives and remove from the heat.
Heat the oil in a large pot. (The oil is hot enough when small bubbles arise when a wooden spoon handle is inserted.) Fry the polenta rounds in portions until golden brown, drain on absorbent paper and serve with the tomato sauce.
