Grilled polenta with mozzarella and fresh sage
When winter makes you want warm and comforting dishes and you want a complete, tasty and crunchy dish, choose polenta in the quick version, quick to cook but tasty with a stringy filling of mozzarella. Grilled polenta with mozzarella and fresh sage is a dish that winks at the most winter recipes but can be brought to the table even when spring knocks on the door and can be adapted to the Program Nutri® you are following as long as you check yours quantity. Try this magnificent recipe and we are sure it will stay on your family's menu forever.
You have no idea how quick and tasty this DNC®plate recipe is! You will need a few simple ingredients to prepare this DNC®plate recipe dusted off among the best DNC®plates. It is excellent for your lunch of your Program Nutri® and to be a single dish if you include a vegetable part such as a fresh mixed salad or grilled aubergines with mint and garlic. Bring this recipe to the table for a lunch with friends or an informal dinner, serve as we did everything directly on the cutting board. The scenographic effect will be guaranteed and your guests will be pleasantly impressed.
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Polenta contains both protein and fiber. This helps to give the feeling of satiety. The fiber also ensures the proper functioning of the digestive system, feeds the intestinal microbiota and prevents constipation. For people looking for gluten-free dishes, polenta is a good option for your Program Nutri®CELIAC.
You do not have to take polenta if you are following your Program Nutri®NICHEL!
Polenta is an archaic dish, one of humanity's first cooked doughs. It was certainly already in use among the Sumerians and in Mesopotamia where it was prepared with millet and rye. The Greeks used barley flour and there are infinite variations depending on the materials available both in Africa and Asia.
Polenta in Italy is cooked from north to south and each region has its own traditional recipe.
For the filling you can choose the one we propose in the DNC®plate recipe with mozzarella but you can also vary. The important thing is to choose fillings that do not melt completely when you pass the polenta on the grill otherwise everything will come out and you will end up with your two slices of polenta ... empty. Read below other ideas for your filling of your grilled polenta.
Other ways to season the filling: cooked ham and fontina cheese speck and brie spinach omelette porchetta or roast turkey dried tomatoes and raw ham
🍳 PREPARE with DNC®plate step by step
Step 1: PREPARE THE INGREDIENTS
There is no quick recipe without the preparation first of all the necessary !!
You need for each dish: ready-made polenta (you can take it vacuum-packed from the refrigerated counter) prepare it according to the instructions of the package you have chosen grill or oven with grill function (top and bottom) fresh mozzarella fresh sage extra virgin olive oil
Step 2: START WITH THE TASTE the MAKEUP is START with the pan!
Forget the long and complicated procedures .. Follow these simple steps and you will get a spectacular result that will surprise your family or your guests. You can bring this recipe to the table as a single dish for a family lunch, it will give you an explosion of flavors you will never forget! If you prepare it in advance, you can take it to work as a lunch to reheat. The secret to a good dish is to mix the flavors. Follow the steps and you will surely introduce this recipe among the most popular of your family! If you want a lactose-free dish you can substitute the filling (see all options)!
DO THIS Put a pot of salted water on the stove. Boil the water and turn off the heat. Pour the contents of the packet of quick polenta (the one bridges quickly because it is pre-cooked) out of the heat, a little at a time, turning with a whisk. Even if it seems liquid, DO NOT add more flour. Return to the heat and cook over low heat for at least 4-5 minutes (check the instructions). Put a lid on, the polenta will bubble otherwise it will come out. Transfer the still boiling and very soft polenta to a baking tray or saucepan to give it a shape, possibly already the size you have chosen to make the polenta sandwiches. Let it cool completely. Better if you use this recipe for the excess polenta made the day before! Cut slices of polenta from your shape, all the same (for uniform cooking), place a piece of mozzarella in the center. Remember: mozzarella must NOT come out of the edges. Use an electric grill put the sandwiches between the two grills, close but not squeezing. Before placing on the grill plate, sprinkle the polenta with salt and sage leaves. Cooking depends on the power of your electric grill. This could take 20 minutes. There is no need to turn. Don't have an electric grill? Grease lightly with extra virgin olive oil, salt and sage and put everything in the oven at 180-200 degrees for 15-20 minutes, turning halfway through cooking.
You can choose other types of filling. The one with mozzarella is a great classic. Here we have paired it with the homemade fresh chilli compote.
Step 3: ALL THE STRAIGHT FOR A DELICIOUS DISH
Check carefully the quantities per portion you have in your Nutri® program that you are following according to your needs and adapt them to those of the recipe! NO TIME?? So do this: prepare this recipe in advance and keep it in the fridge closed in an airtight container for up to 1-2 days. Grill on the spot for ready-to-use polenta croutons or use grilled polenta as bread to make sandwiches.
The Nutritionist recommends:
Polenta does not make you fat because it has a high satiating power, it is very rich in nutrients and has a high fiber content, it is also cooked in water and increases in volume without the calories increasing. The water content helps to increase the sense of satiety. How much polenta instead of bread? Bread: Polenta = 1,5: 1 -> 50 g of bread is equivalent to about 35 g of polenta. As for potatoes, polenta minus Sodium. Bread: Crackers = 1: 0.5 -> 50 g of bread equals 25 g of crackers. Can anyone with high cholesterol eat polenta? Polenta has a purifying effect because it contains rutin which strengthens blood vessels and improves circulation by positively affecting excess cholesterol in the blood, it is also rich in calcium, potassium, magnesium, sodium and phosphorus. Are you following YOUR Nutri®WEIGHT program to lose weight? You can add this recipe to lunch considering the quantities of YOUR Nutri® Program Are you following YOUR Nutri®NICHEL program specific for systemic nickel allergy? Don't take the polenta! You can replace the recipe with semolina or potatoes, the effect will be similar and you will not have unpleasant consequences Dr. Ravelli Lia
Dottoressa Ravelli Lia
Resp. DNC®,
creatrice Programma Nutri®
Nutrizionista Sportiva, Dietista Clinica
Spec.Tecn. Assist.
Perfezionata in Nutrizione e Benessere
Perfezionata in Nutrizione e Alimentazione Pediatrica
Perfezionata in Nutrizione Oncologica
Perfezionata in Nutrizione Sportiva
Master in Nutrizione Sportiva
Diplomata in Omeopatia
Esperta in DCA, Fitoterapia, Eubiosi/Benessere Intestinale
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DISCLAIMER
The advice provided is a DNC® mini-GUIDE but cannot in any way replace the outpatient visit. Specific Clinical Nutrition is based on the person and his life (work, pathologies, sports, tastes, habits) and cannot be generalized in any way!
The treatments described on the site do not represent a precise indication of the results that can be obtained, which may vary from person to person.
The dietary and phytotherapeutic advice in the article must be intended for educational purposes only. This information should never replace the personalized advice of a specialist. Therefore, any decision made on the basis of these indications must be understood as personal and according to one's own responsibility.
