Polenta Slices with Olives, Tomatoes and Gorgonzola
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
518
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 415 mg | (42 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Polenta
- olive oil
- 250 grams young Gorgonzola
- 8 Cherry tomatoes
- 4 Tbsps black Olives (pitted)
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation steps
1.
Cook the polenta according to package directions until thick. Transfer to a large cutting board or work surface and spread to 2 cm (approximately 3/4-inch) and let cool until firm, 2-3 hours. Cut the polenta into rectangles or diamonds and place on an oiled baking sheet.
2.
Heat the broiler.
3.
Slice the gorgonzola. Rinse and halve the tomatoes. Halve the olives. Drizzle the polenta slices with a little olive oil and top each with gorgonzola, tomatoes and olives. Season with salt and pepper. Broil the polenta until the cheese has melted, about 5 minutes.
4.
Garnish with basil and serve.
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