Polenta Sandwich with Vegetables and Ricotta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the filling
- 1 onion
- 2 Tbsps olive oil (plus more for the baking sheet)
- 2 red Bell pepper
- 1 yellow Bell pepper
- 200 grams Ricotta cheese
- 2 Tbsps butter
- salt
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Grease a baking sheet.
The day before serving, bring the water to a boil in a large pot and season with salt. Gradually sprinkle the cornmeal into the boiling water, stirring constantly and cook over low heat for 5 minutes. Remove from the heat, cover and let stand 1 hour.
Line a loaf pan with aluminum foil, pour the hot cornmeal into the pan, smooth the top and let cool.
The next day, invert the polenta onto a work surface and cut into 16 slices.
Heat the oil in a skillet. Peel the onions, cut into thin strips and sauté, stirring occasionally.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs, and cut into thin strips. Add to the pan with the onions, cover and cook, stirring occasionally until tender, about 15 minutes.
Melt the butter in a pan and saute the polenta slices on each side briefly. Place half of the slices on the baking sheet and spread the ricotta on the slices. Top with the pepper and onion strips and cover with the remaining slices of polenta. Bake 10 minutes.
