Corn porridge with fish and eggplant
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Pour 500 ml of boiling water over corn grits, cook on high heat for 5 minutes, add salt, then cover the pot and finish cooking in a preheated oven.
- Cornmeal (polenta): 200 g
- Salt: to taste
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 2 heads
3
Wash the fish and cut it into small pieces.
- Fish fillet: 500 g
4
Wash the eggplants, peel them, cut into large pieces, and blanch in boiling water for 5 minutes.
- Eggplant: 500 g
5
Wash the tomatoes, pour boiling water over them, peel the skin off, and slice them.
- Tomatoes: 2 pieces
6
Wash the greens and chop them finely.
- Celery leaves: 1 bunch
7
Place the fish in the pot, add onion, celery, black pepper, adjika, tomatoes, and vegetable oil.
- Fish fillet: 500 g
- Onion: 2 heads
- Celery leaves: 1 bunch
- Ground black pepper: to taste
- Adjika: 1 tablespoon
- Tomatoes: 2 pieces
- Vegetable oil: 5 tablespoon
8
Fry fish and vegetables for 10–12 minutes, then add eggplant, red pepper, salt, and simmer for 20–25 minutes.
- Eggplant: 500 g
- Ground red pepper: to taste
- Salt: to taste
9
Mix the porridge with melted butter, mound it on a plate, and make a funnel-shaped indentation in the center.
- Clarified butter (ghee): 50 g
10
Place the prepared fish and eggplants in the indentation.
- Fish fillet: 500 g
- Eggplant: 500 g
11
Pour sauce over the prepared porridge, garnish with parsley sprigs, and serve at the table.
- Parsley: 5 sprig
