Corn grits porridge with mushrooms and tomatoes

Name: Corn grits porridge with mushrooms and tomatoes
Total time: 45 min
Yield: 4
Ingredients: Cornmeal (polenta) 400 g; Fresh mushrooms 300 g; Vegetable oil 100 ml; Tomatoes 3 piece; Onion 1 head; Hard cheese 150 g; Bay leaf 0 to taste; Spices 0 to taste; Salt 0 to taste

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

745.1

kcal

20.9g

grams

37.5g

grams

83g

grams

Ingredients

4servings

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

Cooking steps

1
Wash the corn grits, drain the water, and fry until golden.
Required ingredients:
1. Cornmeal (polenta): 400 g

2
Thoroughly wash the mushrooms, chop them, and fry in oil for 10 minutes.
Required ingredients:
1. Fresh mushrooms: 300 g
2. Vegetable oil: 100 ml

3
Peel the onion, wash it, cut into half rings, add to the mushrooms and fry for 5 minutes.
Required ingredients:
1. Onion: 1 head

4
Wash the tomatoes and cut them into small cubes.
Required ingredients:
1. Tomatoes: 3 pieces

5
Grate the cheese on a fine grater.
Required ingredients:
1. 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.
Required ingredients:
1. Cornmeal (polenta): 400 g
2. Fresh mushrooms: 300 g
3. Onion: 1 head
4. Tomatoes: 3 pieces
5. Bay leaf: to taste
6. Spices: to taste
7. 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.
Required ingredients:
1. Hard cheese: 150 g

Corn grits porridge with mushrooms and tomatoes

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