Corn porridge with cauliflower in chicken broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories455kcal
Proteins11grams
Fats16.5grams
Carbohydrates67.5grams
Cornmeal (polenta)
300
g
Cauliflower
100
g
Green beans
100
g
Green peas
100
g
Carrot
100
g
Clarified butter (ghee)
2
tbsp
Chicken broth
300
ml
Grated ginger
0.3
tsp
Tomatoes
3
pc
Chili pepper
0.3
pc
Turmeric
to taste
Bay leaf
2
pc
Parsley
to taste
Dill
to taste
Salt
to taste
1
Divide the cauliflower into florets and wash.
- Cauliflower: 100 g
2
Wash the carrot, peel it, and slice it into rounds.
- Carrot: 100 g
3
Wash and cut the green beans.
- Green beans: 100 g
4
Wash the pepper, clean it, and chop it finely.
- Chili pepper: 0.3 piece
5
Wash the tomatoes and cut them into cubes.
- Tomatoes: 3 pieces
6
Wash the parsley and dill, then chop them finely.
- Parsley: to taste
- Dill: to taste
7
Melt the butter in a saucepan. Sauté the pepper, turmeric, and ginger in it.
- Clarified butter (ghee): 2 tablespoons
- Turmeric: to taste
- Grated ginger: 0.3 teaspoon
8
Add all vegetables except tomatoes and sauté for 5 minutes.
- Cauliflower: 100 g
- Green beans: 100 g
- Carrot: 100 g
9
Add washed corn grits to the vegetables, mix, and pour in the broth.
- Cornmeal (polenta): 300 g
- Chicken broth: 300 ml
10
Add tomatoes, bay leaf, stir again and bring to a boil.
- Tomatoes: 3 pieces
- Bay leaf: 2 pieces
11
Cook on low heat until done.
12
Serve at the table, seasoned and sprinkled with chopped dill, parsley, and green peas.
- Salt: to taste
- Green peas: 100 g
- Parsley: to taste
- Dill: to taste
