Corn porridge with mushroom broth and champignons
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories291.7kcal
Proteins6.5grams
Fats11.3grams
Carbohydrates42.5grams
Cornmeal (polenta)
200
g
Carrot
100
g
Button mushrooms
100
g
Onion
100
g
Butter
50
g
Mushroom broth
350
ml
Ground black pepper
0.5
tsp
Ground red pepper
0.5
tsp
Salt
to taste
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 100 g
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 100 g
3
Wash the mushrooms and cut them into strips.
- Button mushrooms: 100 g
4
Fry the prepared ingredients in melted butter, pour in 100 ml of mushroom broth, and simmer for 5 minutes.
- Butter: 50 g
- Mushroom broth: 350 ml
5
Then add the washed corn grits, salt, pepper, pour in the remaining broth and cook for 25 minutes.
- Cornmeal (polenta): 200 g
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
- Ground red pepper: 0.5 teaspoon
- Mushroom broth: 350 ml
6
Leave the porridge to steam for 30 minutes, then mound it on a plate and serve.
