Corn porridge with turkey fillet and vegetables in chicken broth
4 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the cabbage, remove the top leaves, and chop it.
- Cabbage: 150 g
2
Wash the carrot, peel it, and cut it into strips.
- Carrot: 200 g
3
Wash the eggplants and slice them into rounds.
- Eggplants: 100 g
4
Peel the onion, wash it, and slice it into half rings.
- Onion: 2 heads
5
Wash the cilantro leaves and chop them.
- Coriander: 1 bunch
6
Rinse the fillet, cut it into small pieces, and place it in a deep skillet.
- Turkey fillet: 400 g
7
Add half an onion, cabbage, part of the butter, pepper, and salt.
- Onion: 2 heads
- Cabbage: 150 g
- Butter: 100 g
- Ground black pepper: to taste
- Salt: to taste
8
Slightly fry. Pour in the broth, bring to a boil, reduce heat to minimum.
- Chicken broth: 300 ml
9
Add eggplant, cornmeal, carrot, cilantro, red pepper, and the remaining onion to the pan.
- Eggplants: 100 g
- Corn grits: 300 g
- Carrot: 200 g
- Coriander: 1 bunch
- Red chili pepper: 0.3 piece
- Onion: 2 heads
10
Cook for 30 minutes. Pile the porridge on a plate, add the remaining butter, and sprinkle with herbs.
- Butter: 100 g
- Coriander: 1 bunch