Corn porridge is perfect as a side dish. And if you make balls from corn porridge and add them with delicious nut sauce, you get a completely independent hearty dish that diversifies the lean or vegetarian menu.
Cook the corn porridge in advance. On a pack of any cereal, there is a cooking instructor, I advise you to focus on it. To cook corn porridge in the usual way, boil about 300 ml of water and add corn grits in a thin stream (using a 1: 3 ratio of grits to water), stirring quickly with a wooden spoon to distribute the grits evenly in the water. Cook porridge over low heat for 30-40 minutes, stirring occasionally. The porridge should be thick enough so that you can mold balls from it. If it becomes difficult to stir the porridge, you can add some boiling water. Let the cooked corn porridge cool slightly.
Make a peanut sauce. Squeeze the garlic through a press.
Grind the walnuts in a way that is convenient for you (with a blender, crush, or in a food processor). Combine the nuts with the garlic.
Pour in vegetable oil and vinegar. Stir.
Add 2-3 tablespoon little by little. tablespoons of water, constantly rubbing the mass with a crush.
Bring the peanut sauce to a creamy state. Season with salt to taste.
With wet hands, form the corn porridge into walnut-sized balls.
Pour the peanut sauce into a plate.
Place the corn porridge balls in the sauce.
Corn porridge balls, in peanut sauce, ready. Serve immediately while the porridge is warm.
Ingredients
Print Recipe
Pin Recipe