Summary

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

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Instructions

1. Clean, wash and dice the carrots. Cook in 1/8 l stock for 3 minutes, drain, set aside.
2. 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.
3. Pour corn porridge into the mold and smooth it out. Spread the meat on top and smooth it out.
4. 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.