Polenta with Mushrooms

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Polenta with Mushrooms
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
446
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie446 cal.(21 %)
Protein21 g(21 %)
Fat24 g(21 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage12.5 g(42 %)
Vitamin A0.2 mg(25 %)
Vitamin D4.2 μg(21 %)
Vitamin E1.8 mg(15 %)
Vitamin K10 μg(17 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin14.4 mg(120 %)
Vitamin B₆0.1 mg(7 %)
Folate42 μg(14 %)
Pantothenic acid4.1 mg(68 %)
Biotin23.2 μg(52 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C11 mg(12 %)
Potassium581 mg(15 %)
Calcium399 mg(40 %)
Magnesium57 mg(19 %)
Iron2.9 mg(19 %)
Iodine33 μg(17 %)
Zinc5.1 mg(64 %)
Saturated fatty acids12.5 g
Uric acid131 mg
Cholesterol47 mg
Complete sugar2 g

Ingredients

for
4
For the polenta
200 grams Cornmeal
salt
125 grams Parmesan (freshly grated)
For the mushrooms
500 grams Porcini mushroom
juice of lemons
2 garlic cloves
2 Tbsps olive oil
20 grams butter
50 grams Crème fraiche
1 Tbsp chopped parsley
1 tsp chopped thyme
salt
freshly ground peppers
How healthy are the main ingredients?
Porcini mushroomParmesanolive oilparsleythymesalt

Preparation steps

1.

For the polenta, bring 500 ml (approximately 2 cups) of water to a boil and stir in cornmeal. Cook until soft according to package instructions, stir in the Parmesan and then spread out about 1.5 cm (approximately 1/2-inch) thick on a baking sheet. Allow to cool.

2.

For the mushrooms, clean porcinis and chop. Peel garlic and chop finely. Heat butter and oil in a large frying pan, add porcini mushrooms and garlic and fry for a few minutes vigorously, then stir in lemon juice and creme fraiche. Season with salt and pepper, add the parsley and cook briefly.

3.

Cut polenta into diamond-shaped pieces, brush with a little oil and cook until golden brown on both sides on a hot grill (alternatively, cook in a grill pan).

4.

Pour the finished polenta on a plate and top with mushrooms. Serve garnished with parsley leaves.

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