Palm Heart Casserole
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 483, total fat 24 G., saturated fats 5 G., proteins 16 G., carbohydrates 56 G., fiber 11 G., cholesterol 10 mg, sodium 1416 mg, sugar 9 G.
Calories 483, total fat 24 G., saturated fats 5 G., proteins 16 G., carbohydrates 56 G., fiber 11 G., cholesterol 10 mg, sodium 1416 mg, sugar 9 G.
Tender and healthy hearts of palm are often added to dietary salads as a source of vitamins and calcium, but in this recipe, they become the main ingredient in a delicious casserole. Bake them instead of pasta in a homemade tomato sauce, generously sprinkled with grated cheese, and enjoy a low-calorie casserole without compromising your figure.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 x 400g jars of canned palm hearts, drained
- 0.5 cups extra-virgin olive oil
- 1 large onion, cut into 0.5 cm pieces.
- 6 cloves garlic, crushed
- 1 can (800 g) of canned crushed tomatoes
- 1 can (400 g) of canned chopped tomatoes
- A pinch of crushed red pepper flakes
- 1.5 tsp fish sauce
- 1 and 1/4 cups finely grated Parmesan (about 90 g)
- Fresh basil leaves, torn for sprinkling
- 1.5 cups quick-cooking polenta, cooked according to package directions, warm
We recommend
Recipes with similar ingredients: palm heart, tomatoes, basil, polenta, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat the oven to 220°C (425°F), positioning the rack on the middle shelf. Place the palm hearts on several layers of paper towels to remove excess liquid. Season lightly with salt.
- In a large skillet with high sides, heat 2 tablespoons of olive oil over medium-high heat until just shimmering. Fry the hearts of palm until golden brown on both sides, 2-4 minutes total. You may need to fry in two batches to avoid crowding the pan. Transfer to a baking sheet or large plate. Drain the oil and wipe the pan clean.
- Add the remaining oil to the same skillet and heat over medium-high heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until the onion softens and darkens slightly, 6 to 8 minutes. Add the garlic and cook until softened, stirring constantly, about 1 minute. Add the pureed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt, and fish sauce, if using. Bring to a boil, then reduce the heat. Simmer, uncovered, for 15 minutes.
- Season the sauce with salt, if needed, to taste. Carefully pour the sauce into a 22x32 cm baking dish. Add the toasted hearts of palm to the sauce, spreading them in a single layer, and sprinkle with grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Let stand at room temperature for 5 minutes before serving. Sprinkle with basil.
- To serve, divide the warm polenta into 6 deep bowls and top with the hearts of palm and tomato sauce.
Categories:
Similar recipes
