RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	25.4784
Energy (kCal)	774.8894
Carbohydrates (g)	116.6085
Total fats (g)	24.4122
Fatty acids, total saturated 20:0 (g)	0.0476
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7048
Fatty acids, total polyunsaturated 17:1 (g)	0.0238
Fatty acids, total trans-monoenoic (g)	0.2926
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0249
Fatty acids, total saturated 4:0 (g)	0.1871
Fatty acids, total trans (g)	0.4218
Riboflavin (mg)	0.7794
Tocopherol, beta (mg)	0.0907
Lactose (g)	1.3268
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0023
Fatty acids, total saturated 18:0 (g)	1.7215
Tocopherol, delta (mg)	1.5536
Arginine (g)	1.1911
Proline (g)	3.8622
Fatty acids, total polyunsaturated 18:1 t (g)	0.2608
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7144
Adjusted Protein (g)	0.0000
Cystine (g)	0.3802
Tocotrienol, beta (mg)	0.1361
Selenium, Se (g)	18.3705
Copper, Cu (mg)	0.2590
Maltose (g)	0.6804
Zinc, Zn (mg)	4.6853
Total lipid (fat) (g)	24.4122
Vitamin K (phylloquinone) (g)	28.8031
Cholesterol (mg)	36.2874
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.5942
Menaquinone-4 (g)	2.3814
Phytosterols (mg)	0.0000
Folate, total (g)	313.7435
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0125
Vitamin A, IU (IU)	388.9550
Energy (kcal)	774.8894
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1693
Fatty acids, total saturated 14:1 (g)	0.0919
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6784
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	3.2092
Folic acid (g)	214.7200
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	39.6893
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5703
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	128.7336
Fatty acids, total saturated 16:0 (g)	4.1526
Carbohydrate, by difference (g)	116.6085
Vitamin D (IU)	0.0000
Fructose (g)	0.2268
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.8435
Tyrosine (g)	1.0983
Potassium, K (mg)	448.3115
Fatty acids, total saturated 12:0 (g)	0.3039
Vitamin A, RAE (g)	108.8621
Serine (g)	1.3640
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4162
Fatty acids, total trans-polyenoic 22:4 (g)	0.0057
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0170
Fatty acids, total saturated 22:0 (g)	0.0374
Fatty acids, total saturated 14:0 (g)	0.9514
Histidine (g)	0.8088
Isoleucine (g)	1.1753
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0635
Niacin (mg)	7.5663
Water (g)	58.0315
Fatty acids, total saturated 8:0 (g)	0.1032
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0068
Carotene, beta (g)	17.0097
Sodium, Na (mg)	2664.3915
Iron, Fe (mg)	7.9797
Energy (kJ)	3240.8825
Ash (g)	10.8674
Caffeine (mg)	0.0000
Glycine (g)	0.8094
Fatty acids, total trans-polyenoic (g)	0.1293
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0510
Fatty acids, total saturated 18:2 undifferentiated (g)	6.9071
Fatty acids, total polyunsaturated (g)	7.6788
Vitamin E (alpha-tocopherol) (mg)	0.8391
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7541
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1497
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.6575
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0136
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	24.5733
Pantothenic acid (mg)	0.9494
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0998
Fatty acids, total trans-polyenoic 18:3i (g)	0.0023
Thiamin (mg)	0.9765
Folate, food (g)	69.5400
Fatty acids, total saturated 20:1 (g)	0.0930
Fatty acids, total monounsaturated (g)	5.9557
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.8829
Fatty acids, total polyunsaturated 16:1 t (g)	0.0318
Fatty acids, total polyunsaturated 17:0 (g)	0.0680
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.1338
Fatty acids, total saturated (g)	8.1162
Vitamin B-12 (g)	1.0773
Calcium, Ca (mg)	815.7673
Fatty acids, total saturated 10:0 (g)	0.2563
Galactose (g)	0.2608
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.2803
Glutamic acid (g)	6.4704
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0011
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	107.7281
Leucine (g)	2.9030
Folate, DFE (g)	434.3200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1270
Fiber, total dietary (g)	9.9884
Tryptophan (g)	0.2692
Threonine (g)	0.9146
Fatty acids, total polyunsaturated 18:1 c (g)	4.2252
Manganese, Mn (mg)	0.4116
Protein (g)	25.4784
Cryptoxanthin, beta (g)	1.1340
Fatty acids, total saturated 18:1 undifferentiated (g)	5.5767
Betaine (mg)	0.0000
Phosphorus, P (mg)	1386.8447
Tocopherol, gamma (mg)	4.5019

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 300. | 2. Cut 10 of the tomatoes in half lengthwise. | 3. Sprinkle cut sides lightly with 1/2 teaspoon fine sea salt or salt. | 4. Place tomatoes, cut side down, in a shallow baking pan lined with parchment paper. | 5. Roast for 1 hour. | 6. Turn the tomatoes cut side up; roast 30 minutes more. | 7. Cool slightly. | 8. Increase oven temperature to 375. | 9. Meanwhile, bring 3 1/2 cups water and 1 teaspoon fine sea salt or salt just to boiling in a medium saucepan. | 10. Slowly stir in cornmeal with a whisk until combined. | 11. Using a wooden spoon, stir in half the cheese. | 12. Continue cooking over low heat for 10 minutes, stirring constantly, until thick but still creamy. | 13. Spray a 9-inch, removable bottom tart pan with nonstick cooking spray. | 14. Pour polenta into pan, smoothing the top. | 15. Thinly slice remaining 2 tomatoes crosswise into thin slices. | 16. Place around perimeter of tart, overlapping slightly. | 17. Place roasted tomatoes, cut side down, on polenta in a circular pattern. | 18. (Use any remaining roasted tomatoes as a garnish.) Sprinkle with remaining cheese. | 19. Bake for 6 to 8 minutes until polenta is set and cheese is melted. | 20. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is golden. | 21. Carefully remove sides of tart pan before serving. | 22. Cut into wedges, and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	12			-	-	-	-
white cornmeal	1	cup	stone-ground	407.48	85.7416	10.1016	4.148
mozzarella cheese	4	ounces	shredded smoked	367.4094	30.8669	15.3768	20.2642

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

Cooking in progress....

Polenta Tart with Tomatoes and Smoked Mozzarella