Corn grits – healthy, rich in vitamins and minerals a product that should be included in the diet of each person. After all, from it also turns out to be a delicious side dish with a warm, appetizing aroma. Corn porridge cooked in broth or in water, ideal for meat and vegetable dishes and various sauces. Serve it in the oven-baked pumpkin vegetable mixture, tomatoes and mushrooms and pour on top with amazing nut sauce, fried in butter. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Half a medium nutmeg pumpkin, peeled and chopped into slices 1 cm thick.
- 4 tomato cream, cut in half lengthwise
- 4 cloves of garlic, crushed
- 4 sprigs of fresh thyme
- 6 tbsp. l olive oil
- 700 gr. different mushrooms cut in half
- 1 tbsp. khomini corn grits
- 2 tbsp. broth
- 1.5 tbsp. milk
- 5 tbsp. l (75 gr.) Butter
- Pinch of cayenne pepper
- 1/3 Art. chopped hazelnuts
- 1 tbsp. l brown sugar
- 2 tbsp. l apple cider vinegar
- 0.5 tbsp. crumbled blue cheese, such as gorgonzola
Recipes with similar ingredients: corn grits, mushrooms, cheese with mold, hazelnuts, nutmeg pumpkin, plum-shaped tomatoes, thyme, ground cayenne pepper, brown sugar, milk
Recipe preparation:
- Set the oven grids on the upper level and preheat oven to 245 ° C. In a large bowl, combine pumpkin, tomatoes, garlic and 2 sprigs of thyme with 2 tbsp. l olive oil and 0.5 tsp salt. Put the mixture on a baking sheet by turning the peeling tomatoes over up. In the same bowl, mix the mushrooms with the remaining 4 tbsp. l olive oil and 0.5 tsp salt. Place on another baking sheet. Place the tomato mixture on top of the oven and the mushrooms below and bake until the pumpkin is soft, tomatoes toast, and the edges of the mushrooms will not become crispy, 40 minutes.
- Meanwhile, in a large microwave bowl, mix corn grits, broth, milk, the remaining 2 branches of thyme, 1 Art. l (15 gr.) Butter, 0.5 tsp. salt and cayenne pepper. Set the microwave for 16 minutes, mixing in the middle cooking (porridge should become quite thick; if it does not thicken, cook another 2 minutes). Remove the bowl and remove the thyme.
- Heat the remaining 4 tbsp. l (60 gr.) Butter in a small frying pan over low heat. Add nuts and fry, stirring frequently, until aroma and light frying, about 4 minutes. Mix brown sugar with vinegar and remove from slabs.
- Serve the porridge. Put on top for each serving fried vegetables and crumbled blue cheese. Before serving pour warm peanut sauce.
