Polenta cake with leek, spinach and cheese
60 min
Suitable for vegetarians
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
134.72
kcal
Carbohydrates
13.01
g
Proteins
5.79
g
Lipids
6.47
g
Fiber
2.0
g
Saturates
2.38
g
Monounsaturated fatty acids
3.15
g
Polyunsaturated fatty acids
0.66
g
Cholesterol
10.17
mg
Calcium
172.9
mg
Iron
1.22
mg
Zinc
0.7
mg
Vitamin A
195.13
ug
Vitamin C
12.84
g
Folic acid
62.47
ug
Salt (Sodium)
232.52
mg
Sugars
2.94
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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