Polenta Slices
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,183 cal. | (247 %) | ||
| Protein | 620.44 g | (633 %) | ||
| Fat | 100.21 g | (86 %) | ||
| Carbohydrates | 795.31 g | (530 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 471.03 g | (1,570 %) |
| Vitamin A | 200,243 mg | (25,030,375 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 431.73 mg | (3,598 %) | ||
| Vitamin B₁ | 16.65 mg | (1,665 %) | ||
| Vitamin B₂ | 40.31 mg | (3,665 %) | ||
| Niacin | 294.85 mg | (2,457 %) | ||
| Vitamin B₆ | 41.62 mg | (2,973 %) | ||
| Folate | 41,286.4 μg | (13,762 %) | ||
| Pantothenic acid | 14.18 mg | (236 %) | ||
| Biotin | 23.89 μg | (53 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6,014.01 mg | (6,331 %) | ||
| Potassium | 118,911 mg | (2,973 %) | ||
| Calcium | 21,419.5 mg | (2,142 %) | ||
| Magnesium | 16,825.8 mg | (5,609 %) | ||
| Iron | 578.14 mg | (3,854 %) | ||
| Iodine | 426.5 μg | (213 %) | ||
| Zinc | 113.79 mg | (1,422 %) | ||
| Saturated fatty acids | 18.97 g | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 250 fresh Spinach
- 2 carrots
- 2 stalks Celery
- 2 onions
- 2 garlic cloves
- 2 bunches parsley
- 2 bunches Basil
- 1 sprig fresh rosemary
- 3 Tbsps olive oil
- vegetable oil (for greasing)
- 250 grams Polenta (cornmeal)
- salt
- freshly ground pepper
- 100 grams freshly grated Parmesan
Preparation steps
Rinse the spinach thoroughly and cut up the leaves coarsely.
Rinse and peel the carrots and cut into 1 cm cubes (approximately 1/2 inch). Rinse and trim the celery and cut into 1 cm thick slices (approximately 1/2 inch).
Peel and finely chop the onions and the garlic. Rinse the parsley and basil, shake dry and chop. Rinse the rosemary, strip the needles from the stems and chop coarsely.
Heat some oil in a large saucepan and sauté the onions lightly. Then add the garlic and stir in the herbs, cooking until fragrant and aromatic. Next, add the vegetables and cook everything for another 4 to 5 minutes, while stirring.
Pour in 750 ml of boiling water (approximately 3 cups) and slowly stir in the polenta. Season with salt and pepper and allow to swell, over low heat, for about 20 minutes, stirring occasionally.
Grease a loaf pan with a little olive oil and pour in the polenta mixture. Smooth out and cover with aluminum foil. Leave to stand for 20 minutes and then tip out onto a plate. Cut into 2 cm thick slices (approximately 3/4 inch) and serve showered with grated cheese.
