Quick Pork with Mushrooms and Polenta Crust

Quick Pork with Mushrooms and Polenta Crust

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 4
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Ingredients


1/4 tsp Black pepper
1/2 cup, diced Cheddar cheese
1 1/2 cup Corn flour, whole grain
1 medium leek(s) Leek (sliced)
2 tbsp Olive oil
300 gm Pork, sirloin (boneless), lean (cut into thin strips)
10 medium mushroom(s) Portobello mushroom (cut into quaters)
1/4 tsp Salt
1 tbsp Tomato sauce, canned

Instructions


For polenta boil 800ml of water. Pour corn flour (polenta) into the water, stirring permanently. Reduce heat to low and cook for 15 minutes stirring occasionally.

Heat olive oil in a skillet to medium-high. Put pork, leek and mushrooms to the skillet and cook about 2 minutes stirring. Add tomato sauce, salt, pepper and cook 2 minutes more.

Preheat oven to 200 C/400 F. Cover rimmed baking sheet with cooking spray and put pork mass into it. Cover with polenta layer and put cheese cubes over polenta.

Bake for 15-20 till polenta crust is golden. Serve warm.

Nutrition Facts

Per Portion

Calories 452
Calories from fat 164
Calories from saturated fat 55
Total Fat 18.2 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 8.6 g
Cholesterol 66 mg
Sodium 335 mg
Potassium 1041 mg
Total Carbohydrate 45 g
Dietary Fiber 6.0 g
Sugars 5.2 g
Protein 26.9 g

Dietary servings

Per Portion


Grain 2.3
Meat 0.8
Milk Alternative 0.3
Vegetables 1.8

Energy sources


Pygal 40% 463.405460238 167.731122089 36% 337.47197671 271.755649532 24% 320.260412533 130.725244541 40% 36% 24% Carbohydrates Fat Protein
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