Corn Porridge with Greens, Stracciatella, and Sun-Dried Tomatoes
Breakfasts • Author's
Description
This recipe was shared with us by John Smith, the chef at a popular American café.
Ingredients
- Corn Grits 5 oz
- Milk 10 fl oz
- Stracchino cheese 5 oz
- Sun-Dried Tomatoes 0 oz
- Olive Oil 2 spoons
- Parsley to taste
- Cilantro to taste
- Garlic ½ cloves
- Ground Black Pepper to taste
- Sugar to taste
- Salt to taste
Step-by-Step Guide
Step 1
Add the grain to the milk and simmer over low heat until thickened.
Step 2
Add salt, pepper, garlic, and part of the chopped herbs to the cooked porridge to taste, stir, and allow to cool.
Step 3
In a separate bowl, mix the remaining chopped herbs with olive oil.
Step 4
Divide the cooled porridge into two parts and shape them into patties.
Step 5
Sauté until golden brown on both sides in butter.
Step 6
Place on plates, top with stracciatella and sliced sun-dried tomatoes. Drizzle with the prepared herb-infused olive oil.
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