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Corn Porridge with Onion in Milk

The pairing of ginger and cornmeal brings a little variety to your menu!

NashaDashaAuthor avatar
Recipe author
Corn porridge with onions in milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 3 g
Fats 37 % 7 g
Carbohydrates 47 % 9 g
109 kcal
GI: 44 / 0 / 56

Cooking method

Cooking time: 45 min

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  • Here's our corn porridge made with olive oil. In a heavy-bottomed pot, heat the olive oil over medium heat. Finely chop the onion and sauté it until golden. Pour in the milk, add the ginger, bring to a boil, then lower the heat and cook for another 5 minutes. Remove the ginger and stir in the cornmeal. Season with salt and pepper, add the nutmeg, pour in the broth, bring to a boil, and cook over low heat until done. Before serving, ladle the corn porridge into bowls and sprinkle with ground pepper if you like.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Corn groats - 337  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pepper - 26  kcal/100g
  • Broth - 15  kcal/100g
  • Nutmeg - 556  kcal/100g

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