Polenta with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 399 mg | (40 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
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.
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.
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).
Pour the finished polenta on a plate and top with mushrooms. Serve garnished with parsley leaves.
