Corn Porridge with Meatballs
Cooking time: 1 h
Difficulty: Medium recipe
Recipe yield: 4 serving
Recipe author: Kashewar
Corn Porridge with Meatballs – this porridge is very easy to cook, but many do not dare, there are nuances. During cooking, corn porridge must be constantly stirred, otherwise it will not only be lumpy, but will also quickly burn. Corn porridge can be prepared not only from flour, but also from cereals of various grindings.
Corn Porridge with Meatballs Ingredients
- Cornmeal 100 g
- Water 400 ml
- Salt 1 pinch
- For meatballs
- Minced pork 250-300 g
- For sauce
- Onion 1 pcs
- Tomato paste 70 g
- Bouillon 250 ml
Corn Porridge with Meatballs Recipe
The recipe for corn porridge with meatballs is very simple. Pour spices, salt into the minced pork, mix and beat well on the table. If the stuffing is too dense, add a small amount of ice water.
Form small balls from the prepared minced meat and fry in vegetable oil on all sides.
Finely chop the onion and fry in vegetable oil. Dilute the tomato paste with broth or water and add to the onion.
Salt the sauce, pepper and add the meatballs. Cover and simmer over low heat for 15-20 minutes.
During this time, you can cook corn porridge or polenta, as it is called in Italy. Boil salted water in a saucepan and, without ceasing to interfere, add cornmeal. Cook over medium heat for 20 minutes, stirring constantly. The porridge is ready when it leaves the sides of the dish.
Put the finished porridge on a plate, put the meatballs on top, pour over the tomato sauce and serve. Before serving, you can sprinkle with grated hard cheese and sprinkle with herbs.
