Polenta with Cheese on Water
phosphorus (P)
calcium (Ca)
fluorine (F)
selenium (Se)
Vitamin A
Omega-3
Description
Delicate corn porridge with parmesan, butter, and the aroma of garlic and rosemary. A simple and hearty side dish or standalone meal.
- Bring 300 ml of salted water to a boil in a small saucepan.
- Pour the corn grits in a thin stream, whisking constantly to prevent lumps.
- Reduce heat to low and cook the polenta for 20–25 minutes, stirring frequently, until thickened and the grits are tender.
- Meanwhile, dice the smoked brisket into small cubes.
- In a dry skillet, fry the brisket for 2–3 minutes until lightly crispy, then add 20 g of butter.
- Add crushed garlic cloves and a sprig of rosemary (or dried rosemary) to the skillet. Heat for 1 minute, then remove the garlic and rosemary.
- Add the remaining butter and finely grated parmesan to the cooked polenta. Stir vigorously until creamy.
- Spoon the polenta onto a plate, top with the fried brisket, and drizzle with the aromatic butter from the skillet. Serve immediately.
653
232 kcal / 100 g
kcal
15.1 g
5.4 g / 100 g
Protein
36.1 g
12.8 g / 100 g
Carbohydrates
49.5 g
17.6 g / 100 g
Fats
2.9 g
1.0 g / 100 g
Ash
3.3 g
1.2 g / 100 g
Fiber
62.4%
Water
0.6 g
0.2 g / 100 g
Sugars
32.7 g
11.6 g / 100 g
Starch
0.31 g
0.11 g / 100 g
Omega-3
2.21 g
0.78 g / 100 g
Omega-6
25.4 g
9.0 g / 100 g
SFA
