It can't be easier. Corn porridge has advantages: it is easily digestible and gluten-free, a source of slow carbohydrates that saturates for a long time. Of the minuses - not the richest mineral filling (compared to buckwheat, quinoa and oatmeal). For 100% benefit, we improve any porridge - with greens, vegetables, berries and fruits. In the case of corn - we add a little fiber “from the outside”, good butter for healthy fats and Parmesan for creaminess, texture and flavor.
- 1/2 cup of the largest ground corn grits
- 1/2 cup grated Parmesan
- freshly ground black pepper (the more, the tastier, adjust to your taste)
- delicious first pressed olive oil
- 1-2 tbsp. bran (oat, rye)
Boil corn grits, as indicated on the package - in salted water, it usually takes 10-20 minutes in a ratio of 1:2 cereals and water. Stirring occasionally, cook to the state of “al dente”. Add bran, grated Parmesan and freshly ground black pepper. Large pieces of black (and maybe a mix of black, white, green and pink peppers) will give a pleasant sharpness and strong aroma. Before serving, sprinkle with delicious olive oil.
In the photo below, she is at lunch. With onions, porcini mushrooms (soaked from dry ones), wigs and curd sheep's cheese.
Boil corn grits, as indicated on the package - in salted water, it usually takes 10-20 minutes in a ratio of 1:2 cereals and water. Stirring occasionally, cook to the state of “al dente”. Add bran, grated Parmesan and freshly ground black pepper. Large pieces of black (and maybe a mix of black, white, green and pink peppers) will give a pleasant sharpness and strong aroma. Before serving, sprinkle with delicious olive oil.
In the photo below, she is at lunch. With onions, porcini mushrooms (soaked from dry ones), wigs and curd sheep's cheese.
