Spinach. Pine Nut and Parmesan Cornmeal Flan

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Spinach. Pine Nut and Parmesan Cornmeal Flan
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Health Score:
Health Score
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
131
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie131 kcal(6 %)
Protein5.38 g(5 %)
Fat9 g(8 %)
Carbohydrates7.25 g(5 %)
Sugar added0 g(0 %)
Roughage1.62 g(5 %)
Vitamin A316.35 mg(39,544 %)
Vitamin D0.55 μg(3 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.09 mg(6 %)
Folate55.77 μg(19 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.59 μg(4 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C11.18 mg(12 %)
Potassium251.57 mg(6 %)
Calcium128.45 mg(13 %)
Magnesium28.67 mg(10 %)
Iron1.22 mg(8 %)
Iodine9.87 μg(5 %)
Zinc0.44 mg(6 %)
Saturated fatty acids4.09 g
Cholesterol15.17 mg
Author of this recipe:
How healthy are the main ingredients?
PolentaNutmegSpinachtomatotomatogarlic

Ingredients

for
1
Ingredients
2 cups
cup
1 cup
Polenta (scant)
Nutmeg (grated)
Fat (for the baking tray)
11 ounces
4 ounces
Dried tomatoes (in oil, drained and chopped)
1
tomato (chopped)
2 cloves
garlic (chopped)
½ cup
0.333 cup
Parmesan cheese (chopped)
2 slices
Goat cheese (chopped)
fresh oregano (to garnish)

Preparation steps

1.
Place the milk and the butter in a pot and bring to the boil. Stir in the polenta and cook on a low heat, stirring continuously for 4-5 minutes. Season with salt and nutmeg.
2.
Grease a baking tray and spread the polenta evenly into it. Cover with cling film and place another tray the same size on top and press flat. Remove the cling film and create and edge if possible.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
Place the freshly washed spinach in a pot and heat until it wilts. Wring out any remaining water and season with salt and nutmeg.
5.
Place the dried tomatoes and the fresh tomato in a mortar along with the garlic, 30 g pine nuts and the Parmesan and grid to make a pesto. Season with salt and ground black pepper.
6.
Spread the pesto on the polenta base and top with the spinach, the remaining pine nuts and the cheese. Bake for 15-20 minutes and serve sliced garnished with oregano.