Corn porridge with paprika
1 serving
15 minutes
Corn porridge with paprika is a simple and aromatic dish that combines the softness of cornmeal with a spicy note of ground paprika. This dish has European roots, where corn porridge is traditionally used as a side dish or a standalone meal. The porridge is tender and velvety, while butter adds creaminess and richness to the flavor. Paprika adds a light spiciness and an appetizing golden-red hue. This dish is perfect for breakfast or a light dinner and can be complemented with various ingredients like cheese or herbs to give it new flavor nuances.
1
Rinse the cornmeal several times.
- Cornmeal (polenta): 100 g
2
Fill with water and put to boil. It needs to be stirred as often as possible, otherwise it will burn.
- Water: 300 ml
3
When the porridge is ready, add salt, butter, and paprika.
- Salt: to taste
- Butter: 10 g
- Ground paprika: to taste
