Cook the corn grits until tender and season with butter, salt and pepper to taste. To porridge was friable, it can be preheated for several minutes in a dry frying pan. Crush the cheese on the finished porridge.
Season the veal with salt, pepper, cut into strips across the veins and fry in a non-stick pan without oil until cooked for about 10 - 15 Minutes (you can add a little water if necessary).
On the lettuce leaves put tomatoes, chopped cabbage, cucumber and meat. Dress with sauce, mixing olive oil, vinegar, mustard, pomegranate seeds, lemon juice and dried herbs.
Corn porridge (100 g) and warm salad with slightly salted trout (300 g).
Ingredients
Directions
Cook the corn grits until tender and season with butter, salt and pepper to taste. To porridge was friable, it can be preheated for several minutes in a dry frying pan. Crush the cheese on the finished porridge.
Season the veal with salt, pepper, cut into strips across the veins and fry in a non-stick pan without oil until cooked for about 10 - 15 Minutes (you can add a little water if necessary).
On the lettuce leaves put tomatoes, chopped cabbage, cucumber and meat. Dress with sauce, mixing olive oil, vinegar, mustard, pomegranate seeds, lemon juice and dried herbs.
Corn porridge (100 g) and warm salad with slightly salted trout (300 g).