Recipes · Italian · Main Courses
Creamy Herb Polenta
One serving has 608 kcal and 13 g protein, and at least a fifth of a woman's daily need of phosphorus (51%), vitamin A (50%), riboflavin (41%), copper (37%), manganese (37%) and calcium (29%). Ready in 30 minutes.
- Preparation: 5 min
- Cooking: 25 min
- Makes: 1 serving (153 g)
- Difficulty: Easy
- Diets: Gluten-free, Vegetarian, Flexitarian, Halal, Kosher, Buddhist, Hindu Vegetarian
- Contains: dairy
Ingredients
- 50 g Corn flour, whole-grain, yellow
- 50 g Cream, fluid, heavy whipping
- 10 g Spearmint, fresh
- 15 g Olive oil
- 25 g Cheese, goat, hard type
- 1 g Salt, table
- 2 g Spices, pepper, black
Method
- Prepare the Polenta: Bring the water to a boil in a large saucepan. Gradually whisk in the polenta in a steady stream to avoid lumps. Reduce the heat to low and continue to whisk frequently until the polenta thickens, about 20-25 minutes.
- Add Cream: Once the polenta is thick and creamy, continue to cook for another 5 minutes, stirring constantly.
- Season and Flavor: Remove the saucepan from the heat. Stir in the olive oil, finely chopped herbs, and grated vegan hard cheese (if using). Season with salt and freshly ground black pepper to taste
- Serve: Spoon the creamy polenta onto a plate. Drizzle with a bit more olive oil and garnish with additional fresh herbs and edible flowers for a touch of elegance
- Chef's Notes: Adding heavy cream and truffle oil gives the polenta a luxurious, velvety texture and a rich, earthy flavor. Edible flowers enhance the visual appeal and add a subtle floral note, elevating the dish to Michelin standards. This dish pairs beautifully with roasted vegetables or a fresh salad
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 608 kcal | 29% |
| Carbohydrates | 42.5 g | |
| Water | 50.4 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 13.1 g | 27% |
| Tryptophan | 0.14 g | |
| Threonine | 0.5 g | |
| Isoleucine | 0.53 g | |
| Leucine | 1.2 g | |
| Lysine | 0.73 g | |
| Methionine | 0.32 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.56 g | |
| Tyrosine | 0.53 g | |
| Valine | 0.81 g | |
| Histidine | 0.36 g | |
| Fat | 44 g | |
| Monounsaturated | 17.4 g | |
| Polyunsaturated | 3.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3 g | |
| Saturated | 20.3 g | |
| Trans-Fats | 0.62 g | |
| Cholesterol | 82.8 mg | |
| Calcium | 289 mg | 29% |
| Copper | 0.33 mg | 37% |
| Iron | 3.2 mg | 18% |
| Magnesium | 73.2 mg | 24% |
| Manganese | 0.66 mg | 37% |
| Phosphorus | 356 mg | 51% |
| Potassium | 290 mg | 6% |
| Selenium | 10.7 µg | 19% |
| Sodium | 513 mg | |
| Zinc | 1.5 mg | 19% |
| Thiamin (vitamin B1) | 0.18 mg | 16% |
| Riboflavin (vitamin B2) | 0.45 mg | 41% |
| Niacin (vitamin B3) | 1.7 mg | 12% |
| Pantothenic acid (vitamin B5) | 0.73 mg | 15% |
| Pyridoxine (vitamin B6) | 0.24 mg | 18% |
| Folate (vitamin B9) | 26.3 µg | 7% |
| Cobalamin (vitamin B12) | 0.11 µg | 5% |
| Choline | 23.3 mg | 5% |
| Vitamin A | 353 µg | 50% |
| Vitamin C | 1.6 mg | 2% |
| Vitamin D (D2 + D3) | 38 IU | 6% |
| Vitamin E | 3.9 mg | 26% |
| Vitamin K | 9.7 µg | 11% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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