Corn porridge is cooked from quick-cooking cereals in water with a little milk, and at the very end mixes with grated cheese, which gives it an amazing creamy taste and mouth-watering ductility. Serve porridge with fried eggs and lightly fried in a pan with vegetables, among which thin circles of carrots, sugar pea pods and chives mixed with granular mustard. Make sure vegetables are not digested and stored. its light crunchiness and juiciness, which lies in them benefit. It takes less than half an hour to cook an entire dish, and so it’s great for fast but solid and healthy breakfast. Nutritional value of one serving: (4 total) Calories 400, total fats 22 g., saturated fats 13 g., proteins 16 g., carbohydrates 34 g., fiber 4 g., cholesterol 240 mg., sodium 510 mg., sugar 0 g. 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. fast-growing corn grits
- 0.5 tbsp. milk
- 1 tbsp. grated hawarti cheese with dill (about 100 gr.)
- 3 tbsp. l (45 gr.) Unsalted butter
- 2 carrots, thinly sliced
- 200 gr. sugar peas in pods, clipped and broken in half
- 5 green onion feathers (4 cut into pieces of 2 cm., 1 thin chop)
- 1 tbsp. l mustard
- 4 large eggs
- 1/4 Art. fresh parsley
- 2 tbsp. l coarsely chopped fresh dill
Recipes with similar ingredients: corn grits, hawarti cheese, peas, carrots, eggs, milk, dill
Recipe preparation:
- Mix in a pan 3.5 tbsp. water, milk, 0.5 tsp. salt and ground black pepper and bring to a boil. Slow, stir constantly, pour in the corn grits. Turn down the heat to minimum; cook, stirring frequently, until thick, 5-7 minutes. Mix the cheese into the porridge so that it melts, salt and pepper over to taste. Keep warm over very low heat.
- Meanwhile, in a large frying pan with non-stick coating on medium heat melt 2 tbsp. l (30 gr.) Butter. Add carrots and fry until soft, 2 minutes. Add sugar peas and coarsely chopped green onions, salt and mix. Add 2 Art. l water, cover and simmer until vegetables become crispy soft, 4-5 minutes. Add mustard. Transfer to a bowl and cover to keep warm.
- Wipe the pan and over medium heat melt the remaining 1 tbsp. l (15 gr.) Butter. Break the eggs into the pan; salt and pepper. Fry until the squirrels begin to harden, for about 3 minutes, then cover and fry until the whites are completely frozen, but the yolks will still be liquid, another 1-2 minutes. Spread porridge over plates, top with fried eggs and vegetables, sprinkle with parsley, dill and chopped green onions.
