CORN PORRIDGE (150 G) WITH VEGETABLES (180 G), SPINACH (20 G) AND FETA (30 G)

Rating
Yields1 Serving
 50 g Corn grits
 30 g Spinach(or any greens)
 90 g Cucumber
 90 g A tomato
 30 g Feta *
 1 tsp Olive oil
 Salt taste
 Peppertaste
1

Boil the cereals until tender. In order not to be bitter and crumbly, pre-fry the cereal for several minutes in a pan without oil, and then cook. In the finished porridge add oil and spices to taste.

2

Finely chop the spinach and add to the porridge.

3

Top the cheese and serve separately with tomato and cucumber.

* Feta can be frozen, removed as necessary and rub into dishes. Thus, cheese can be stored longer, and less will be needed in cooking (and for taste).

Ingredients

 50 g Corn grits
 30 g Spinach(or any greens)
 90 g Cucumber
 90 g A tomato
 30 g Feta *
 1 tsp Olive oil
 Salt taste
 Peppertaste
CORN PORRIDGE (150 G) WITH VEGETABLES (180 G), SPINACH (20 G) AND FETA (30 G)

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