Corn porridge with chicken broth and herbs
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the chicken meat, peel and wash the onion.
- Chicken: 200 g
- Onion: 50 g
2
Pass the meat and part of the onion through a meat grinder, add pepper, salt, and mix thoroughly.
- Chicken: 200 g
- Onion: 50 g
- Ground black pepper: to taste
- Salt: to taste
3
Put the minced meat in the cold for a short time.
4
Then form small balls weighing 20-30 grams each and fry them in a heated pan with 20 g of melted butter.
- Clarified butter (ghee): 50 g
5
Chop the remaining onion and sauté in 20 g of oil, add tomato paste, a bit of broth, sugar, salt, pepper and bring the sauce to readiness.
- Onion: 50 g
- Clarified butter (ghee): 50 g
- Tomato paste: 10 g
- Chicken broth: 100 ml
- Sugar: 5 g
- Salt: to taste
- Ground black pepper: to taste
6
Pour sauce over the fried meatballs and simmer for 10 minutes.
- Chicken broth: 100 ml
7
Rinse the corn grits and cook in salted water, then drain in a colander.
- Cornmeal (polenta): 150 g
- Salt: to taste
8
Wash the greens and chop them coarsely.
- Fresh herbs: 1 bunch
9
When serving corn porridge, mound it on a plate, place meatballs with sauce on the side, drizzle with remaining oil, and sprinkle with chopped herbs.
- Clarified butter (ghee): 50 g
- Fresh herbs: 1 bunch
