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Chilli Polenta Wedges

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1112.744
Energy (kCal)5033.8498
Carbohydrates (g)7.6595
Total fats (g)28.6196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. place the stock and saffron in a pan and bring to the boil. Add the polenta and stir until smooth, allow to bubble for 1 minute. | 2. Add the spring onions, cardamom and sweetcorn and stir well. Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin. Leave to stand for 10 minute. | 3. While the polenta is standing spray a pan with oil and fry the mushroom with the chilli. | 4. Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 850 ml 39.6998 7.3842 1.9056 0.5558
    saffron strand 1 pinch 4992.9 0.0 1110.78 28.05
    polenta 200 4992.9 0.0 1110.78 28.05
    cardamom pod 3 crushed 4992.9 0.0 1110.78 28.05
    sweetcorn 198 drained 4992.9 0.0 1110.78 28.05
    spring onion 3 sliced - - - -
    wild mushroom 300 g cliced mixed 4992.9 0.0 1110.78 28.05
    red chili pepper 1 desseded chopped 1.25 0.2753 0.0584 0.0138
    plain yogurt 4 tablespoons low fat - - - -

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



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