Cook corn grits, stirring constantly, until cooked with salt, pepper and butter so that it melts and spread evenly in the porridge. Until it cools down, make a thin cake from the finished porridge. Leave to cool. Cut into cubes.
From vegetables and herbs make a salad. Boil eggs, add only proteins to the salad.
Make a sauce of lemon juice, olive oil, honey, salt and pepper.
Dress salad with sauce. Polenta (corn porridge in cubes) can be added to the salad or served separately.
Ingredients
Directions
Cook corn grits, stirring constantly, until cooked with salt, pepper and butter so that it melts and spread evenly in the porridge. Until it cools down, make a thin cake from the finished porridge. Leave to cool. Cut into cubes.
From vegetables and herbs make a salad. Boil eggs, add only proteins to the salad.
Make a sauce of lemon juice, olive oil, honey, salt and pepper.
Dress salad with sauce. Polenta (corn porridge in cubes) can be added to the salad or served separately.