• low fat 2.32g 2.32%
  • low sat fat 1.04g 1.04%
  • med salt 148.32mg 0.14%
  • low sugar 3.67g 3.67%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Pre-heat the oven to 180°C.
  2. Blend corn, milk and eggs in a bowl.
  3. Add the polenta and baking powder and mix well.
  4. Stir in the onion, carrot, peas and capsicum.
  5. Pour mixture into a lightly greased baking dish (approximately 20x30cm) and top with grated cheese.
  6. Bake in oven at 180°C for 45-50 minutes. Cool then slice.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 241.71 100.00
Energy (kJ) 960.55 397.40
Protein (g) 10.98 4.54
Total Fat (g) 5.62 2.32
-Saturated Fat (g) 2.52 1.04
-Polyunsaturated Fat (g) 0.52 0.21
-Monounsaturated Fat (g) 1.86 0.77
Cholesterol (mg) 71.84 29.72
Carbohydrate (g) 30.96 12.81
-Sugars (g) 8.86 3.67
Starch (g) 20.71 8.57
Water (g) 185.47 76.73
Dietary Fibre (g) 5.71 2.36
Thiamin (mg) 0.24 0.10
Riboflavin (mg) 0.19 0.08
Niacin (mg) 1.36 0.56
Niacin Equivalents (mg) 3.71 1.54
Vitamin C (mg) 44.14 18.26
Total Folate (ug) 37.65 15.58
Total Vitamin A Equivalents (ug) 465.10 192.42
Retinol (ug) 54.45 22.53
Beta Carotene Equivalents (ug) 2453.42 1015.03
Sodium (mg) 358.50 148.32
Potassium (mg) 354.76 146.77
Magnesium (mg) 37.01 15.31
Calcium (mg) 153.61 63.55
Phosphorus (mg) 280.20 115.92
Iron (mg) 1.34 0.56
Zinc (mg) 1.50 0.62

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