Table of contents:
Polenta with spinach leaves and tomato sauce
Particularly recommended for working people!
Ingredients for 2 servings:
For the polenta:
½ onion
400 g leaf spinach
1 teaspoon olive oil
500 ml clear vegetable soup
125 g corn grits (polenta)
30 g parmesan
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Ingredients for the sauce:
3 tomatoes
½ onions
1 small clove of garlic
1 teaspoon olive oil
salt, pepper
basil
1 tablespoon yogurt (1%)
Preparation:
-
Peel onion and garlic and chop finely. Wash the spinach and cut into small pieces.
Heat the oil in a coated saucepan, roast the onion, add the vegetable soup, stir in the garlic and corn grits, bring to the boil, stirring constantly, and leave to stand over a low heat for approx. 15 minutes. Add the spinach and parmesan cheese and cook for another five minutes.
- For the tomato sauce, wash and clean, briefly scald with hot water, peel off the skin and cut into small cubes. Peel the onion and garlic, chop finely and fry them in a non-stick pan with oil. Add the tomatoes, bring to the boil and simmer gently for about ten to fifteen minutes. Season with salt, pepper and basil and arrange on plates with the polenta. Stir a little yogurt into the tomato sauce to decorate.
| ingredients | Nutritional values
per serving (approx.) |
ingredients | Nutritional values
per serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 400 | Carbohydrates (g) | 55 |
| Protein (g) | 19th | Dietary fiber (g) | 11 |
| Fat (g) | 10.5 | Cholesterol (mg) | 8th |
This recipe comes from the brochure Proper nutrition in everyday office life from the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
