Polenta Slices with Vegetable Sauce

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Polenta Slices with Vegetable Sauce
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
279
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie279 cal.(13 %)
Protein8 g(8 %)
Fat13 g(11 %)
Carbohydrates32 g(21 %)
Sugar added1 g(4 %)
Roughage6.2 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K19.7 μg(33 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.3 mg(21 %)
Folate54 μg(18 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C36 mg(38 %)
Potassium511 mg(13 %)
Calcium118 mg(12 %)
Magnesium49 mg(16 %)
Iron2.5 mg(17 %)
Iodine9 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.8 g
Uric acid44 mg
Cholesterol4 mg
Complete sugar7 g

Ingredients

for
4
For the polenta
600 milliliters Vegetable broth
150 grams Cornmeal (Instant)
salt
Nutmeg
2 Tbsps olive oil
freshly ground peppers
For the sauce
1 Zucchini
6 Tomatoes
1 onion
1 garlic clove
2 Tbsps olive oil
1 tsp Tomato paste
2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
salt
freshly ground peppers
1 pinch sugar
For garnish
rosemary
thyme
Parmesan (as desired)
How healthy are the main ingredients?
olive oilTomato pastesugarsaltNutmegZucchini

Preparation steps

1.

For the polenta, bring the vegetable broth to a boil in a pot. Gradually sprinkle in cornmeal while stirring. Cook, stirring occasionally, for about 5 minutes. Remove from heat and season with salt, pepper and nutmeg. Brush a baking sheet with oil, spread the polenta over the sheet about 1 cm (approximately 1/2 inch) thick and refrigerate at least 30 minutes.

2.

For the sauce, rinse the zucchini, trim, cut into quarters and slice thinly. Rinse the tomatoes, cut into quarters, remove seeds and dice. Peel onion and garlic and finely chop. Cook zucchini in a pan with the oil until golden brown. Add onion and garlic and sauté briefly, then mix in the tomato paste. Add tomatoes and herbs and simmer for about 5 minutes. Season with salt, pepper and sugar.

3.

Cut the polenta into diamonds and fry in a pan in the remaining oil until golden brown, 1-2 minutes. Season with salt and pepper and serve with the vegetable sauce. Garnish with herbs and Parmesan.