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).
Calories593.6kcal
Proteins16.4grams
Fats38.9grams
Carbohydrates45.5grams
Milk
300
ml
Stracciatella cheese
120
g
Olive oil
2
tbsp
Parsley
to taste
Cilantro
to taste
Garlic
0.5
clove
Ground black pepper
to taste
Sugar
to taste
Salt
to taste
1
Add groats to the milk and cook on low heat until thickened.
- Milk: 300 ml
- Cornmeal (polenta): 80 g
2
Add salt, pepper, garlic, and part of the chopped greens to the ready porridge to taste, mix, and cool.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 0.5 clove
- Parsley: to taste
- Cilantro: to taste
3
In a separate bowl, mix the remaining chopped greens and olive oil.
- Parsley: to taste
- Cilantro: 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.
- Olive oil: 2 tablespoons
6
Place on plates, top with stracciatella and sliced sun-dried tomatoes. Drizzle with prepared olive oil and herbs.
- Stracciatella cheese: 120 g
- Sun-dried tomatoes: 30 g
- Olive oil: 2 tablespoons
- Parsley: to taste
- Cilantro: to taste
