Polenta Triangles with Sage Butter and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the polenta
- 600 milliliters Broth
- salt
- 150 grams Cornmeal (Instant)
- 3 Tbsps olive oil
- Nutmeg
- vegetable oil (for the baking sheet)
- For the tomato sauce
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 600 grams diced Tomatoes (canned)
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 1 pinch sugar
Preparation steps
For the polenta, bring the vegetable stock and some salt to a boil in a pot. Sprinkle in the cornmeal while stirring. Bring to a boil and simmer until tender, stirring occasionally. Remove from heat. Stir in 1 tablespoon oil and season with salt and nutmeg. Allow the mixture to cool and spread 1-2 cm (approximately 1/2–3/4-inch) thick on an oiled baking sheet.
For the tomato sauce, peel the shallot and garlic, cut in half and cut into fine dice.
Cook shallot and garlic in hot oil until translucent, add the tomato paste and tomatoes and season with salt, pepper, oregano and sugar. Cover and cook over low heat for 15-20 minutes.
For the sage butter, melt the butter in a frying pan until foamy. Pluck the sage leaves from the stems and finely chop half. Cut the polenta into triangles and fry in butter on both sides until golden brown. Add the chopped sage, sage leaves and Parmesan and arrange the polenta diamonds with sage butter in small bowls. Serve with tomato sauce.
