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Ingredients

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Polenta with Zucchini

Polenta with Zucchini

40 min.
Time:
423
calories
Calories:
Health Score:
82 / 100
Ingredientsfor  
Ingredients
750 milliliters Vegetable broth
225 grams Cornmeal
vegetable oil (for the baking sheet)
800 grams Zucchini
60 grams sun-dried Tomatoes (in oil)
1 bunch Basil
50 grams black Olives (pitted)
2 Tbsps olive oil
salt
freshly ground peppers
20 grams butter
How healthy are the main ingredients?
ZucchiniTomatoOliveBasilolive oilsalt
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Preparation
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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein10 g(10 %)
Fat23 g(20 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage8.1 g(27 %)
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