Corn porridge with onion in milk
Composition / ingredients
6
servings:
Step-by-step cooking
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Our corn porridge recipe with olive oil. In a saucepan with a thick bottom, heat the olive oil over medium heat. Finely chop the onion and fry until golden brown. Pour in the milk, put the ginger, bring to a boil and, reducing the heat, cook for another 5 minutes. Remove the ginger and put the corn grits. Add salt and pepper, add nutmeg, pour in the broth, bring to a boil and cook over low heat until tender.
Before serving, the corn porridge should be poured on plates and sprinkled with ground pepper if desired.
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
