Corn Porridge in Chicken Broth with Herbs
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Poultry - 7.1 oz
- Onion - 1.8 oz
- Coarse Cornmeal - 5.3 oz
- Clarified Butter - 1.8 oz
- Sugar - 0.2 oz
- Passata Tomato Sauce - 0.4 oz
- Chicken Broth - 3 fl oz
- Herbs - 1 bunch
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the chicken meat and clean the onion.
Step 2
Pass the meat and part of the onion through a meat grinder, add pepper, salt, and mix thoroughly.
Step 3
Place the minced meat in the refrigerator for a short time.
Step 4
Then form small balls weighing 20–30 grams each and fry them in a heated pan with clarified butter (20 g).
Step 5
Chop the remaining onion and fry it in the butter (20 g), add tomato paste, a little broth, sugar, salt, and pepper, and bring the sauce to readiness.
Step 6
Pour the fried meatballs with the sauce and simmer for 10 minutes.
Step 7
Rinse the cornmeal and cook it in salted water, then drain it in a colander.
Step 8
Wash the herbs and chop them coarsely.
Step 9
When serving, place the corn porridge on a plate in a mound, place the meatballs with sauce beside it, drizzle with the remaining butter, and sprinkle with chopped herbs.
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