Corn Porridge with Sausages, Fried Corn Kernels, and Stewed Spinach
Main Dishes • European
Description
Corn porridge with sausages, fried corn kernels, and stewed spinach
Ingredients
- Milk 4½ cups
- Salt to taste
- Ground Black Pepper to taste
- Butter 4 tablespoons
- Coarse Cornmeal 2 cups
- Grated Pecorino Pepato Cheese 1 cup
- Olive Oil 2 tablespoons
- Spinach 0 oz
- White Pepper (whole) to taste
- Minced garlic 1 tablespoon
- Corn Grits 10 oz
- Campbell's Beef Broth 5 fl oz
- Sausages 30 oz
- Scallions 1 bunch
- Red Long Chili Peppers 1 piece
- Sweet Pepper 1 piece
Step-by-Step Guide
Step 1
In a saucepan, bring the milk to a boil, season with salt and pepper. Add 2 tablespoons of butter. Then stir in the cornmeal and cook for about 5 minutes. Mix in the cheese and season again to taste if needed. Remove the dish from heat and keep warm.
Step 2
In another saucepan, heat the olive oil and sauté the spinach for about 1 minute. Season with salt and pepper, add the garlic and corn kernels. Then pour in the beef broth and bring to a boil. After that, remove from heat and stir in the remaining butter. Season again if needed.
Step 3
Serve the cooked porridge on a plate, top with sausages, and garnish with the spinach on the sides. Sprinkle with green onions and finely chopped red and yellow peppers.
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