Ingredients for 4 people:
750 g broccoli
salt
1 onion
1 clove of garlic
2 tbsp olive oil
1/4 l clear stock (instant)
80 g polenta (corn semolina)
juice of 1/2 lemon
2 eggs
50 g grated cheese, e.g. Gouda
1 tbsp almond flakes
Preparation:
1. Clean broccoli, wash and divide into florets. Peel the thick stems and
and dice. Cook the broccoli in salted water for about 8 minutes. Drain.
2. Peel and chop the onion and garlic. Heat the olive oil. Sauté the onions
and garlic in it. Pour in the stock. Stir in the polenta and
bring to the boil. Stir in the lemon juice. Separate the eggs. Beat the egg whites
beat. First stir the egg yolks into the semolina mixture, then fold in the beaten egg whites.
fold in the beaten egg whites.
3. Place the broccoli in a greased baking dish. Spread the polenta mixture
spread on top. Sprinkle cheese and almond flakes on top. Bake in the preheated
oven at 225 degrees (gas: mark 4/circulating air: 200 degrees) for approx. 15 minutes.
until golden brown.
Preparation time approx. 40 minutes
Nutritional values per portion approx.:
Calories: 260
joules: 1092
Protein: 13,2g
Fat: 16,7 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
