• low fat 1.96g 1.96%
  • low sat fat 0.60g 0.60%
  • med salt 152.94mg 0.15%
  • low sugar 3.76g 3.76%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat the oil in a non-stick frypan and stir-fry the onion over a high heat for 1 minute. Remove from the stove and add the stock and milk. Bring the mixture to the boil and gradually add the polenta, stirring constantly.
  2. Cook, stirring, until the polenta is thick and creamy, and no longer grainy, 10 - 15 minutes. Remove from the heat and stir in the parmesan cheese and pepper.
  3. Serve at once, or spread out evenly in a loaf tin or flan tin that has been brushed with a little oil. Set it aside to cool and harden, then cut it into desired shapes and cook under a hot grill until lightly browned.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
304.01g
100.00g
Energy (kJ)
1048.96kJ
345.04kJ
Protein (g)
14.84g
4.88g
Total fat (g)
5.97g
1.96g
- Saturated fat (g)
1.82g
0.60g
- Polyunsaturated fat (g)
0.49g
0.16g
- Monounsaturated fat (g)
3.27g
1.08g
Cholesterol (mg)
12.65mg
4.16mg
Carbohydrate-available (g)
33.56g
11.04g
CarbohydrateSE (g)
33.31g
10.96g
- Sugars (g)
11.43g
3.76g
Water (g)
183.85g
60.47g
Dietary fibre (g)
1.02g
0.34g
Thiamin (mg)
0.26mg
0.09mg
Riboflavin (mg)
0.62mg
0.20mg
Niacin (mg)
0.38mg
0.13mg
Niacin equivalents (mg)
3.37mg
1.11mg
Vitamin C (mg)
0.40mg
0.13mg
Total folate (ug)
20.58ug
6.77ug
Total vitamin A equivalents (ug)
25.26ug
8.31ug
Retinol (ug)
15.81ug
5.20ug
Beta carotene equivalents (ug)
58.06ug
19.10ug
Sodium (mg)
464.96mg
152.94mg
Potassium (mg)
470.90mg
154.89mg
Magnesium (mg)
45.22mg
14.88mg
Calcium (mg)
343.40mg
112.96mg
Phosphorus (mg)
320.39mg
105.39mg
Iron (mg)
0.46mg
0.15mg
Zinc (mg)
1.47mg
0.48mg

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