Polenta with Zucchini
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Bring the vegetable broth to a boil in a large pot. Stir in cornmeal, and simmer until tender over low heat, about 20 minutes. Then spread 1 cm (approximately 1/2-inch) thick on an oiled baking sheet. Let cool.
2.
Rinse the zucchini, trim and cut into pieces. Drain the tomatoes and chop. Rinse the basil, pat dry and cut into strips. Cut the olives into pieces.
3.
Fry the zucchini pieces in hot olive oil over high heat. Season with salt, cover and cook for about 5 minutes. Fold in tomatoes, olives and basil and season with salt and pepper. Cut the polenta into pieces (triangles or diamonds) and fry in butter until golden brown on each side. Serve with zucchini.
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