Grilled Polenta with Confit Ratatouille and Tapenade
55 min 1 serving 615 kcal · 18 g proteinLevel: Expert
The nutritionist's note
Letting the polenta set cold makes it grillable without collapsing: hot, it is impossible to handle. A gluten-free dish, rich in carotenoids and unsaturated fats.
Ingredients
1 serving
- polenta110 g
- aubergine180 g
- courgette150 g
- red pepper120 g
- black olives40 g
- capers12 g
- olive oil22 g
Method
- 1
Cook the polenta firm, spread it 2 cm thick and let it set for 20 minutes.
- 2
Confit the aubergine, courgette and pepper separately for 25 minutes over low heat in the oil.
- 3
Cut the polenta into rectangles and grill for 4 minutes per side.
- 4
Blend the olives, capers and oil into a tapenade and plate as three distinct elements.
Nutrition facts
per serving
| Energy | 615 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 68 g |
| Fat | 30 g |
| Fibre | 14 g |
| Iron | 4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
No major allergen reported.
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