A hearty and tasty dish with a southern aroma, rich in fiber and protein. Corn grits are boiled in milk and served separately stewed vegetables. Mix crispy bacon with spices, kale, canned tomatoes in own juice and canned beans. All tastes harmoniously mix and fill the dish with warm aromas and warming tasteful. Ideal for a light dinner. The nutritional value of one servings: (total 4) Calories 540, total fat 13 g., saturated fat g., proteins 21 g., carbohydrates 86 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. fast-growing corn grits
- 3 slices of bacon, finely chopped
- 1 tbsp. l vegetable oil
- 2 green sweet peppers, chopped
- 1 small onion, chopped
- 1/4 tsp cayenne pepper
- 1 can 800 gr. canned chopped tomatoes without salt
- 1 can 425 gr. canned beans (no liquid merge)
- 1.5 tbsp. skim milk
- Salt and ground black pepper
- 1 packet 450 gr. frozen chopped kale, defrost, squeeze out water
Recipes with similar ingredients: white beans, corn grits, tomatoes, sweet peppers, cayenne ground pepper, kale cabbage, bacon
Recipe preparation:
- In a large saucepan over medium heat, fry the bacon so that it almost crunchy, about 8 minutes. Add vegetable oil and increase the heat to moderately strong; add sweet pepper, onion, cabbage, cayenne pepper and 0.5 tsp. salt and fry, stirring occasionally until vegetables are slightly soft, about 8 minutes. Add tomatoes and beans (along with liquid) and bring to a boil; cook for 15 minutes. Salt on to taste.
- Meanwhile, in a separate pan, mix milk, 2 and 3/4 tbsp. water and a pinch of salt and bring to a boil. Add corn cereal and cook, stirring, until thickened, about 5 minutes. Serve corn porridge by putting stewed vegetables on top.
