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Organic Crispy Polenta Medallions with Seasonal Vegetables

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 450 g coarse polenta
  • 1.5 litre Knorr organic vegetable liquid stock
  • knob of butter
  • 80 g Parmigiano-Reggiano grated
  • 500 g tenderstem broccoli steamed
  • 120 g semi-hard cheese grated
  • 1 medium butternut squash cut into pieces and roasted

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

738kcal

Energy (kJ)

3083kJ

Protein (g)

26.7g

Carbohydrate incl. fibre (g)

118.1g

Carbohydrate excl. fibre (g)

107.9g

Sugar (g)

7.7g

Fibre (g)

10.2g

Fat (g)

18.6g

Saturated fat (g)

10.5g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

4.9g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

48mg

Sodium (mg)

548mg

Salt (g)

1.37g

Vitamin A (IU)

21786IU

Vitamin C (mg)

108.7mg

Calcium (mg)

586mg

Iron (mg)

7.19mg

Potassium (mg)

1130mg

Total

2950kcal

12331kJ

106.9g

472.4g

431.5g

30.7g

41.0g

74.3g

42.0g

24.7g

19.7g

5.0g

0.2g

191mg

2190mg

5.47g

87143IU

434.7mg

2342mg

28.74mg

4521mg


  • 1 Heat the stock in a saucepan and bring it to boil
  • 2 Pour the polenta in a steady stream and whisk continuously in order to prevent lumps. Keep stirring for 5 minutes until the polenta begins to thicken.
  • 3 Turn the heat down, let the polenta simmer and give it a vigorous stir every 5-6 minutes. Make sure to stir it thoroughly so that the polenta doesn’t stick to the bottom.
  • 4 After 40-45 minutes the polenta should be ready, and it should come away from the sides of the pan. Take the polenta off the heat, season generously and stir in the butter and the Parmigiano Reggiano.
  • 5 Line a medium baking dish with foil parchment, pour in the polenta and smooth the top with the back of a wet spoon. Leave it to cool completely, then cut the polenta into medallions using a cookie cutter.
  • 6 Preheat the oven to 180C/ 350F/ gas mark 4 and line a baking dish with foil parchment.
  • 7 Place the medallions in the baking dish, sprinkle with the grated cheese and cook for 15 minutes or until the medallions are golden and crispy and the cheese has melted.
  • 8 Leave the medallions to rest for 5 minutes and serve them with the tenderstem broccoli and the roasted butternut.