Corn porridge casserole with rabbit meat and vegetables
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Peel the carrot, wash it, and cut it into strips.
- Carrot: 3 pieces
2
Peel the onion, wash it, and cut into rings.
- Onion: 2 heads
3
Wash and chop the dill and parsley.
- 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.
- 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.
- Cornmeal (polenta): 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.
- 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.
- Chicken egg: 3 pieces
- Grated cheese: 50 g
11
Serve the baked dish on portion plates and sprinkle with chopped parsley and dill.
- Dill: to taste
- Parsley: to taste
