Corn porridge with herbs, stracciatella and sun-dried tomatoes

2 servings

30 minutes

The recipe was shared with us by Yuri Manchuk, chef of the gastronomic café Charlie (St. Petersburg).

Energy value per serving

• Calories: 593.6
• Proteins: 16.4g
• Fats: 38.9g
• Carbohydrates: 45.5g

Ingredients

• Corn grits: 80 g
• Milk: 300 ml
• Stracciatella cheese: 120 g
• Sun-dried tomatoes: 30 g
• Olive oil: 2 tbsp
• Parsley: to taste
• Coriander: to taste
• Garlic: 0.5 clove
• Ground black pepper: to taste
• Sugar: to taste
• Salt: to taste

Cooking steps

1. Add groats to the milk and cook on low heat until thickened.

   Required ingredients:

   • Milk: 300 ml
   • Corn grits: 80 g

2. Add salt, pepper, garlic, and part of the chopped greens to the ready porridge to taste, mix, and cool.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Garlic: 0.5 clove
   • Parsley:  to taste
   • Coriander:  to taste

3. In a separate bowl, mix the remaining chopped greens and olive oil.

   Required ingredients:

   • Parsley:  to taste
   • Coriander:  to taste
   • Olive oil: 2 tablespoons

4. Divide the cooled porridge into two parts and shape them into syrniki.

5. Fry until golden brown on both sides in butter.

   Required ingredients:

   • Olive oil: 2 tablespoons

6. Place on plates, top with stracciatella and sliced sun-dried tomatoes. Drizzle with prepared olive oil and herbs.

   Required ingredients:

   • Stracciatella cheese: 120 g
   • Sun-dried tomatoes: 30 g
   • Olive oil: 2 tablespoons
   • Parsley:  to taste
   • Coriander:  to taste