Corn grits porridge with mushrooms and tomatoes
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories745.1kcal
Proteins20.9grams
Fats37.5grams
Carbohydrates83grams
Cornmeal (polenta)
400
g
Fresh mushrooms
300
g
Vegetable oil
100
ml
Tomatoes
3
pc
Onion
1
head
Hard cheese
150
g
Bay leaf
to taste
Spices
to taste
Salt
to taste
1
Wash the corn grits, drain the water, and fry until golden.
- Cornmeal (polenta): 400 g
2
Thoroughly wash the mushrooms, chop them, and fry in oil for 10 minutes.
- Fresh mushrooms: 300 g
- Vegetable oil: 100 ml
3
Peel the onion, wash it, cut into half rings, add to the mushrooms and fry for 5 minutes.
- Onion: 1 head
4
Wash the tomatoes and cut them into small cubes.
- Tomatoes: 3 pieces
5
Grate the cheese on a fine grater.
- Hard cheese: 150 g
6
Place corn grits, sautéed mushrooms and onions in a deep skillet, add tomatoes, mix and pour in hot water, add salt, bay leaf and spices.
- Cornmeal (polenta): 400 g
- Fresh mushrooms: 300 g
- Onion: 1 head
- Tomatoes: 3 pieces
- Bay leaf: to taste
- Spices: to taste
- Salt: to taste
7
Bring to a boil, cover with a lid, and place in the oven for 25 minutes.
8
Serve hot at the table.
9
Sprinkle grated cheese on each portion before serving.
- Hard cheese: 150 g
