Corn porridge casserole with rabbit meat and vegetables

4 servings

45 minutes

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

Energy value per serving

• Calories: 851.5
• Proteins: 45.6g
• Fats: 36.8g
• Carbohydrates: 87g

Ingredients

• Corn grits: 400 g
• Rabbit: 500 g
• Carrot: 3 pc
• Onion: 2 head
• Fat: 70 g
• Chicken egg: 3 pc
• Grated cheese: 50 g
• Dill: to taste
• Parsley: to taste
• Ground black pepper: 0.5 tsp
• Salt: to taste

Cooking steps

1. Peel the carrot, wash it, and cut it into strips.

   Required ingredients:

   • Carrot: 3 pieces

2. Peel the onion, wash it, and cut into rings.

   Required ingredients:

   • Onion: 2 heads

3. Wash and chop the dill and parsley.

   Required ingredients:

   • Dill:  to taste
   • Parsley:  to taste

4. Wash the rabbit meat, cut it into strips, fry in melted fat, add onion, carrot, salt, and pepper.

   Required ingredients:

   • Rabbit: 500 g
   • Fat: 70 g
   • Onion: 2 heads
   • Carrot: 3 pieces
   • Salt:  to taste
   • Ground black pepper: 0.5 teaspoon

5. Fry for 5–7 minutes.

6. Add 500 ml of water.

   Required ingredients:

   • Corn grits: 400 g

7. When the water boils, add cornmeal and cook until the water evaporates without stirring.

8. Turn off the heat and let the porridge sit covered for 20 minutes.

9. Grate the cheese on a fine grater.

   Required ingredients:

   • Grated cheese: 50 g

10. Cool the cooked porridge, transfer it to a saucepan, crack in the eggs, sprinkle with grated cheese, and place in the oven for 15-20 minutes.

    Required ingredients:

    • Chicken egg: 3 pieces
    • Grated cheese: 50 g

11. Serve the baked dish on portion plates and sprinkle with chopped parsley and dill.

    Required ingredients:

    • Dill:  to taste
    • Parsley:  to taste