Usuba
Corn Porridge with Mushrooms and Tomatoes
A hearty dish made from cornmeal with sautéed mushrooms, onions, and tomatoes. The grain is first fried until golden, then braised in the oven with vegetables and spices. Served hot, sprinkled with grated cheese.
- Total
- 45 min
- Standard serving
- 366 g
Ingredients
Total 9
Instructions
- 1
Step 1
Rinse the cornmeal, let the water drain, and fry it in a pan until golden brown.
- 2
Step 2
Thoroughly wash the mushrooms, chop them, and fry in oil for 10 minutes.
- 3
Step 3
Peel the onion, wash it, cut into half rings, add to the mushrooms and fry for another 5 minutes.
- 4
Step 4
Wash the tomatoes and chop them into small cubes.
- 5
Step 5
Grate the cheese on a fine grater.
- 6
Step 6
Put the roasted cereal, mushrooms with onions, and tomatoes into a deep skillet. Mix, pour in hot water, add salt, bay leaf, and spices to taste.
- 7
Step 7
Bring to a boil, cover with a lid, and place in the oven for 25 minutes.
- 8
Step 8
Serve the porridge hot, sprinkling each portion with grated cheese.
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