Maize porridge is rich in fiber, vitamins, aminoacids and microelements. This is an ideal product for adults and children. It is gluten-free and does not cause allergic reactions. When served with fried mushrooms, it tastes even more delicious!
Ingredients
- chicken broth: 1000 ml
- maize grits: 220 g
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- onion: 1 piece
- champignons: 400 g (cut into 4 parts)
- garlic: 3 piece (peeled and squeezed with the knife)
- parsley: 2.5 Tbsp (chopped)
- fennel: 2 tsp (chopped into the porridge)
- cheese: 100 g (grated)
- carrots: 1 piece (peeled and grated)
- black pepper: 1 pinch
- salt: 1.5 tsp (1 tsp for the broth and 0.5 tsp for the fried mushrooms)
Metric Conversion
Stages of cooking
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Peel the champignons, wash them, cut into 4 parts and put into a pot. Add 1 liter of water and boil for 10-15 minutes. Then take away the mushrooms and let them cool down a bit.
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Put 1 cup of washed and drained maize grits into a crock pot. Add 4 cups of chicken broth and 1 tsp of salt. Cover the pot and cook at LOW regime for about 3.5 hours. If you wish, you can stir the porridge once or twice, while it is being cooked. The porridge should become dense and soft.
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Around 40 minutes before the porridge is ready, prepare the vegetables. Cut the onions, carrots, garlic and 2 tbsp of chopped parsley to the champignons.
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Heat the frying pan, melt butter and add olive oil. When the butter is ready, add onions, carrots and mushrooms and fry for 15-20 minutes until the water vaporizes. Do not forget to stir the mixture as often as you can. Add salt, pepper, parsley and garlic and continue frying for about 2-3 minutes. Remove the frying pan from the fire, cover it and wait until the porridge is ready.
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About 5 minutes before the porridge is ready, add fresh chopped parsley, fennel and grated cheese. Cover the pot.
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Serve the maize porridge with fried mushrooms and vegetables. If needed, add fresh edible greenery. Good luck!
