Corn Porridge with Mushrooms and Saffron

Breakfasts | Mexican cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

This porridge can be cooled until it forms a dense yellow mass, and before serving, it can be sautéed in a grill pan.

Ingredients

Corn Grits - 14.1 oz
Morels - 10.6 oz
Milk - 17 fl oz
Butter - 1.8 oz
Olive Oil - 1 tablespoon
Garlic - 4 cloves
Parsley - 0.7 oz
Lemon - ½ pieces
Salt - to taste
Saffron - a pinch
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the mushrooms into random pieces and sauté them in olive oil until cooked. Once the mushrooms release their juices, let the juices evaporate and add minced garlic. As soon as the garlic releases a strong aroma, remove the mushrooms from the heat.

Step 2

Dilute the milk with an equal amount of water and bring it to a gentle simmer over low heat. Add saffron, a pinch of salt, and pepper to the pot with the milk, stir well, and gradually sprinkle in the cornmeal while continuously stirring to prevent lumps. Cook for three minutes, remembering to stir frequently.

Step 3

When the porridge starts to thicken, add the sautéed mushrooms, stir, and cook for another three minutes. Remove from heat.

Step 4

In a skillet, melt the butter and bring it to a boil. Squeeze in the juice of half a lemon, then add the chopped parsley. Stir well and remove from heat.