Corn grits porridge with mushrooms and tomatoes

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 745.1
• Proteins: 20.9g
• Fats: 37.5g
• Carbohydrates: 83g

Ingredients

• Corn grits: 400 g
• Fresh mushrooms: 300 g
• Vegetable oil: 100 ml
• Tomatoes: 3 pc
• Onion: 1 head
• Hard cheese: 150 g
• Bay leaf: to taste
• Spices: to taste
• Salt: to taste

Cooking steps

1. Wash the corn grits, drain the water, and fry until golden.

   Required ingredients:

   • Corn grits: 400 g

2. Thoroughly wash the mushrooms, chop them, and fry in oil for 10 minutes.

   Required ingredients:

   • Fresh mushrooms: 300 g
   • Vegetable oil: 100 ml

3. Peel the onion, wash it, cut into half rings, add to the mushrooms and fry for 5 minutes.

   Required ingredients:

   • Onion: 1 head

4. Wash the tomatoes and cut them into small cubes.

   Required ingredients:

   • Tomatoes: 3 pieces

5. Grate the cheese on a fine grater.

   Required ingredients:

   • Hard cheese: 150 g

6. Place corn grits, sautéed mushrooms and onions in a deep skillet, add tomatoes, mix and pour in hot water, add salt, bay leaf and spices.

   Required ingredients:

   • Corn grits: 400 g
   • Fresh mushrooms: 300 g
   • Onion: 1 head
   • Tomatoes: 3 pieces
   • Bay leaf:  to taste
   • Spices:  to taste
   • Salt:  to taste

7. Bring to a boil, cover with a lid, and place in the oven for 25 minutes.

8. Serve hot at the table.

9. Sprinkle grated cheese on each portion before serving.

   Required ingredients:

   • Hard cheese: 150 g