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Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.5396
Energy (kCal)2012.0333
Carbohydrates (g)196.377
Total fats (g)105.1357
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes. | 2. Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives. | 3. once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly. | 4. let the mixture firm up in the refrigerator for a minimum of 2 hours. | 5. once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess. | 6. fry the floured polenta in olive oil until nicely browned; then drain on paper towel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    polenta 1 cup - - - -
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504
    feta 1 cup crumbled 396.0 6.135 21.315 31.92
    parmesan cheese 2/3 cup shredded 197.3333 21.3333 21.3333 2.6667
    sun tomato 2/3 cup chopped sun-dried - - - -
    kalamata olive 1/3 cup sliced - - - -
    basil 1/2 cup sliced 2.76 0.318 0.37799999999999995 0.0768
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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