Description
Mainly on the festive table garnish potatoes. I propose to break this tradition, and instead of potatoes to use polenta. The food is hearty, beautiful and very, very tasty. And will not require much effort from You!
Ingredients
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Broth
600 ml
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Cream
200 ml
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Chicken egg
2 piece
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Butter
2 Tbsp
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Corn grits
250 g
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Soy sauce
1 Tbsp
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Salt
-
Black pepper
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Onion
2 piece
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Vinegar
2 Tbsp
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Cheese
120 g
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Tomato
4 piece
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Oregano
1 tsp
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Honey
0.5 tsp
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Bread crumbs
Cooking
Peel the onion and cut into thin half-rings. Mix soy sauce with honey, balsamic vinegar and a small amount of water. Pour the onion and leave to marinate for 30 minutes. Then the onion carefully squeeze.
Mix vegetable broth and cream and bring to a boil. With continuous stirring, to fill cornmeal, salt and pepper. To make lower the fire and cook for 5 minutes until soft. Water has almost fully absorbed. Remove from heat and let cool slightly.
Cut the tomatoes into thin rings.
Grate cheese on a fine grater.
Separate the whites from the yolks. Beat the whites with the pinch of salt until "hard" peaks.
Beat the egg yolks with softened butter and add to corn porridge, mix well. Carefully enter the beaten egg whites.
Half corn porridge put into a form, greased with vegetable oil and sprinkled with breadcrumbs. Sprinkle across the surface of the cheese. Spread the other half of the porridge, and top with tomatoes and onions. Sprinkle with oregano and breadcrumbs. Vypekanii in a preheated 180 degree oven for 40 minutes.
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