Vegetable Pie with Corn Grits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g carrot (s)
- 100 g corn rits
- 0.5 liter ½ vegetable stock
- 5 g butter
- 250 g minced beef
- 250 g pork meat
- 1 roll
- 1 egg (s)
- 1 onion (s)
- 1 clove garlic
- salt
- pepper
- nutmeg
- 200 g peas, fresh or frozen
- 200 g cheese (Gouda)
- 1 point cress
Print Recipe
Pin Recipe Instructions
- Clean, wash and dice the carrots. Cook in 1/8 l stock for 3 minutes, drain, set aside.
- Let the corn grits soak in the rest of the boiling broth for approx. 15 minutes. Butter a springform pan (24 cm). Knead a dough from the meat, soaked and squeezed rolls, egg, diced onion, crushed garlic and spices.
- Pour corn porridge into the mold and smooth it out. Spread the meat on top and smooth it out.
- Bake in the oven (electric stove 200 °) for approx. 30 minutes. Then sprinkle peas, diced carrots and diced cheese on top. Bake for another 10 minutes and then bake with plucked cress.
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