Corn polenta with cheese
Composition / ingredients
8
servings:
Cooking method
In a large saucepan, mix corn grits and cheese cut into small pieces. Add a tablespoon of olive oil. Pour cold water into the same place and add milk. Stirring thoroughly, bring to a boil. Make sure that no lumps form. Cook the polenta for about 15 minutes, and remove from the heat. If the porridge thickens too much during cooking, you can periodically add a little water.
Take a frying pan and heat the remaining olive oil in it. Fry the onion in it, add tomatoes, pepper and sprinkle with slices of thyme leaves. Let's cook the roast for 5-7 minutes. Add salt and pepper.
Transfer the polenta to a plate, and pour the toasting on top. Breakfast is ready.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 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
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Corn groats - 337 kcal/100g
- Green onion - 19 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Sea salt - 0 kcal/100g
- Broth - 15 kcal/100g
