Description
A recipe for slow to 6.5 liters. Another dish "slim waist" especially for those who can not bear to disturb on the plate of corn porridge. But corn grits contains fiber, vitamins b, E and PP and the essential amino acids. Its unique oils contain up to 80% of unsaturated fatty acids that regulate cholesterol levels. Plus it does not contain gluten so does not cause allergic reactions, and also has a cleansing effect on the body. This simple recipe was a godsend for me, perhaps he will be good to you! (The author of the recipe BRIGIT BINNS, the book"The new slow cooker", my retelling and step-by-step photos.)
Ingredients
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Broth
1 l
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Corn grits
220 g
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Butter
1 Tbsp
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Olive oil
1 Tbsp
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Onion
1 piece
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Mushrooms
400 g
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Garlic
3 tooth
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Parsley
2.5 Tbsp
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Dill
2 tsp
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Cheese
100 g
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Carrots
1 piece
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Black pepper
-
Salt
1.5 tsp
Cooking
Here is a set of products that will be required to prepare this dish. Here corn grits, garlic, mushrooms, onions, carrots, cheese, parsley (2 tbsp). in order to make the mushroom sauté. In addition, you will need butter, olive oil, salt, freshly ground black pepper, optional 2 tsp parsley and dill.
And this 6.5 litre slow-cooker. In his ceramic thick-walled Cup will languish, not reaching the boil polenta until then, until it is tender and very rich taste.
Mushrooms clean, wash, cut into four pieces, add to the pan, add 1 liter of water and boil for 10-15 minutes. Then the mushrooms will get, and the broth can be frozen.
In a ceramic bowl slow you need to mix 1 Cup well-washed and thrown into a fine sieve corn flour 4 cups of chicken broth and 1 tsp salt. Cover with a lid and cook in the "LOW" of about 3.5 hours. It can be 1 or 2 times to prevent a mess, but you can not do this. All the liquid should be absorbed and the porridge should be thick and very tender (soft).
About 40 minutes before the end of the cooking process of cereal you need to prepare mushroom fried mushrooms, onions, carrots, garlic and 2 tbsp chopped parsley.
In a large cast iron skillet on medium-high heat, heat the mixture of butter and olive oil. When oil is thoroughly heated, add onions, carrots and mushrooms and fry, stirring frequently, until until all the liquid from the mushrooms evaporates and the mushrooms and the vegetables are lightly browned. It will take about 15-20 minutes. Then you need salt and pepper, add the parsley and garlic and fry still literally a couple of minutes. Remove from heat, cover and leave to wait, when will from this mess.
5 minutes until cooked porridge add 2 tsp of fresh chopped parsley and dill, season the porridge with grated cheese and again cover. Put the finished pudding in a warm shallow bowl or 4 individual bowls of. On top lay the mushroom sauté, add fresh herbs and serve immediately to the table.
Enjoy
And good health!
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