Polenta with Roasted Garlic
Polenta with Roasted Garlic - An delicious alternative to the same old mashed potatoes
Healthy, because
Even smarter
Nutritional values
This garlic-flavored corn semolina has only 190 calories per portion. It contains several B vitamins ensure metabolic functions, including vitamin B6 for the nerves.
This garlic polenta tastes especially good with colorful, grilled vegetables and poultry and other white meat. With dark braised meat, you should add more garlic.
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 173 mg | (4 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 1 large garlic clove
- salt
- peppers
- 1 Tbsp olive oil
- 2 sprigs thyme
- 10 ozs
- 3 ozs Cornmeal
- 1 oz pecorino romano
Kitchen utensils
Preparation steps
Slice off top quarter of garlic bulb, exposing the flesh of the cloves. Place on a 12" x 12" piece of aluminum foil.
Sprinkle garlic with salt and pepper and pour olive oil on top. Rinse thyme, shake dry, and scatter around the garlic. Seal foil firmly, transfer to a baking sheet, and bake in a preheated oven at 350°F on the middle rack for 1 1/4 hours.
Remove garlic from oven and let cool.
Squeeze the garlic bulb gently to take the garlic cloves out of skins.
In a pot, bring milk, 1 cup water, and 1/2 teaspoon salt to a boil.
Pour in cornmeal, stirring constantly.
Reduce the heat to medium-low; simmer polenta, stirring often, for 30 minutes. Stir in garlic and cook 10 minutes more. Finely grate the pecorino.
At the end of the cooking time, stir cheese into polenta and season with salt and pepper.
