Polenta Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 209 mg | (5 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 180 grams Polenta
- 1 tsp dried thyme
- 2 Tbsps olive oil
- 500 milliliters Vegetable broth
- butter (for the pan)
- 1 finely chopped shallot
- 1 garlic clove
- 1 red paprika (halved, seeded and finely diced)
- ½ tsp sweet ground paprika
- 1 generous pinch Cumin
- 1 generous pinch cayenne pepper
- salt (and pepper)
- 80 grams coarsely grated Gruyere
- 2 Tbsps finely chopped parsley
- 1 Tbsp finely chopped oregano
- lemon Juice
- lemons (zest)
- 200 grams Zucchini (cut into thin strips)
Preparation steps
1.
Saute the thyme in 1 tablespoon of oil and pour in the vegetable broth. Stir in the polenta. Cook briefly, stirring constantly. Lower the heat and allow the polenta to swell for about 10 minutes. Spread in a buttered baking dish, smooth and let cool slightly.
2.
Saute the shallot, pressed garlic and diced pepper in the remaining oil. Season with the paprika, cumin, cayenne pepper, salt and pepper. Simmer for about 3 minutes. Stir in the cheese, lemon zest and herbs.
3.
Season the zucchini with lemon juice and salt. Spread the zucchini slices on the polenta. Spread the cheese mixture on top of the zucchini. Bake for about 20 minutes at 200°C (approximately 400°F). Serve immediately.
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