Polenta cake with leek, spinach and cheese
60 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Polenta
0.063 kg
Vegetable stock
0.188 l
Leeks,
0.078 kg
Frozen spinach
0.063 kg
Intense olive oil
0.016 l
Table salt
1.042 g
Ground white pepper
0.104 g
Grated cheese
0.026 kg
Parmesan cheese
0.026 kg
Elaboration
- Prepare a vegetable stock and add salt.
- Cut the leek into brunoise and sauté in olive oil.
- Cook the spinach, drain and then chop into brunoise.
- Add polenta to the cold or cool stock and then bring the boil for 3 or 4 minutes.
- Add the leeks and spinach and then mix well.
- Pour on to an oiled plate and leave to cool covered in plastic wrap so that you prevent a hard crust from forming.
- Sprinkle over some parmesan cheese and grated cheese.
- Grill and divide into portions.
Nutritional information (1 portion)
Energy
125.0
kcal
Carbohydrates
11.49
g
Proteins
5.39
g
Lipids
6.39
g
Sugars
1.48
g
Salt (Sodium)
226.8
mg
Folic acid
46.87
ug
Vitamin C
8.79
g
Vitamin A
180.35
ug
Zinc
0.65
mg
Iron
1.01
mg
Calcium
160.75
mg
Cholesterol
10.17
mg
Polyunsaturated fatty acids
0.62
g
Monounsaturated fatty acids
3.15
g
Saturates
2.36
g
Fiber
1.39
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Finger foods
- Pizzas, patty
- Pastries
- Dessert
- Bread and pastries
- Sándwich
- Pasta
- Salads
- Legumes
- Ice creams and sorbets
- Shellfish
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Rices
- Soups and creams
- Vegetables
- Birds
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed