Corn Porridge with Greens, Stracciatella, and Sun-Dried Tomatoes
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
This recipe was shared with us by John Smith, the chef at a popular American café.
Ingredients
- Corn Grits - 2.8 oz
- Milk - 10 fl oz
- Stracchino cheese - 4.2 oz
- Sun-Dried Tomatoes - 1.1 oz
- Olive Oil - 2 spoons
- Parsley - to taste
- Cilantro - to taste
- Garlic - ½ cloves
- Ground Black Pepper - to taste
- Sugar - to taste
- Salt - to taste
Step by Step guide
Step 1
Add the grain to the milk and simmer over low heat until thickened.
Step 2
Add salt, pepper, garlic, and part of the chopped herbs to the cooked porridge to taste, stir, and allow to cool.
Step 3
In a separate bowl, mix the remaining chopped herbs with olive oil.
Step 4
Divide the cooled porridge into two parts and shape them into patties.
Step 5
Sauté until golden brown on both sides in butter.
Step 6
Place on plates, top with stracciatella and sliced sun-dried tomatoes. Drizzle with the prepared herb-infused olive oil.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.