Polenta with Ground Beef and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 816 cal. | (39 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Bring water to a boil, season with salt, sprinkle in cornmeal and cook while stirring for 20 minutes. Spread cooked polenta about 2 cm (approximately 3/4 inch) thick on a work surface or cutting board and let cool.
Peel onion and chop finely. Cut the bacon into cubes. Peel carrots and chop finely. Rinse celery and cut into thin slices. Melt ½ tablespoon butter in a pan and sauté onion and bacon until the onion is translucent. Add remaining vegetables, sauté briefly, then add the meat and cook until it is crumbly. Blanch tomatoes in boiling water, rinse with cold water, peel, remove seeds and chop coarsely. Add tomatoes and the wine to the vegetables, cover and simmer for 15 minutes. Preheat oven to 200°C (approximately 400°F).
Cut the polenta with a wet knife into slices. Layer a baking dish with polenta slices and meat sauce, sprinkling some cheese over each layer of polenta and finishing with a layer of polenta. Cover with knobs of butter and bake in the oven for 35 minutes.
Garnish with basil leaves.
