Polenta Topped with Mushrooms and Tomatoes
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 46.1 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook polenta according to package directions. Stir in the parsley, season with salt and pepper. Spread the hot polenta 1 1/2 cm (approximately 1/2-inch) thick on a large wooden board. Let cool 3-4 hours until firm.
2.
Clean the mushrooms with a damp cloth and halve or quarter if large. Rinse and halve the tomatoes.
Heat 3 tablespoons of oil in a skillet and briefly sear the mushrooms (remove from the pan before they start to give off their liquid). Season with salt and pepper. Add the remaining oil to the skillet and briefly saute the tomatoes over high heat, season with salt and pepper.
3.
Cut the polenta into small rectangles or diamonds, top with the mushrooms and cherry tomatoes, sprinkle with grated Parmesan and serve immediately.
