Description
In this way, it is customary to cook the polenta. But millet with vegetables-very tasty, and millet with cheese, generally a wonderful dish. Try to cook and serve so layers, I'm sure you'll like it!
Ingredients
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Millet
1.5 cup
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Onion
1 piece
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Eggplant
-
Red sweet pepper
1 piece
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Carrots
1 piece
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Tomato
1 piece
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Tomato paste
1 Tbsp
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Olive oil
1 Tbsp
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Oregano
1 pinch
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Basil
1 pinch
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Dill
3 sprig
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Sour cream
2 Tbsp
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Dutch cheese
100 g
Cooking
Wash the vegetables and clean. With eggplant as well to completely remove the skin. Chop the vegetables small cubes, carrots grate on medium grater.
Olive oil to lightly gild the onions and carrots, add the eggplant and sauté all together.
Add the tomatoes and tomato paste, simmer for 3 minutes, sprinkle with spices, salt and sprinkle with sugar. Mix well and put half of the vegetables.
In the second half add the thick cream and stew until thick.
Millet wash well, pour in the measured water, salt to taste and cook until tender. Wrap in a towel and allow to upreti 10 minutes. I cook in a slow cooker, it is easier.
Ready millet split in half and in one half stir in the grated cheese, leaving some for topping.
Spread the millet on a glass Board layer in a few, see First make a meatless option. Then with cheese. From cereal to cut out circles with a cooking ring. Lay one circle on a plate.
The top is not a thick layer of vegetables and put a back cover with a circle of cereal. Carefully remove the ring and lay some more vegetables.
Meatless option, sprinkle with dill.
Do not lean sprinkle with grated cheese.
And serve immediately, while the porridge is still hot.
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