Directions:
- Place the stock and saffron in a pan and bring to the boil. Add the polenta and stir until smooth, allow to bubble for 1 minute.
- Add the spring onions, cardamom and sweetcorn and stir well. Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin. Leave to stand for 10 minute.
- While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.
- Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.44 Kcal (488 kJ) | ||
| Calories from fat | 20.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 586.22mg | 24% | |
| Potassium | 230.64mg | 5% | |
| Total Carbs | 19.77g | 7% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 43.4mg | 241% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 31.03 Kcal (130 kJ) | ||
| Calories from fat | 5.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 4% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 156.25mg | 24% | |
| Potassium | 61.47mg | 5% | |
| Total Carbs | 5.27g | 7% | |
| Sugars | 2.48g | 37% | |
| Dietary Fiber | 0.41g | 6% | |
| Protein | 0.92g | 7% | |
| Vitamin C | 5.8mg | 36% | |
| Iron | 11.6mg | 241% | |
| Calcium | 15.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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