Cornmeal Casserole
Description
The baking is simple and quick. I really love cornmeal porridge, but for a long time I didn't know what else could be made from it. So when my friend shared with me an easy recipe for cornmeal porridge casserole, I was thrilled. True, she only made it with plain porridge, without any filling, but I added grated apple and carrot to my casserole, and it turned out very tasty and juicy. You, however, can make cornmeal porridge casserole at home with any vegetables and fruits you like, or just as my friend did—without filling. Either way, the dish will turn out excellent. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
First, we pour water (200 ml) over the cornmeal and let it sit for 4 hours.
- 2
Step 2
After that time, drain the water and pour fresh water (100 ml) over the grain, then place the pot on the stove. Cook the porridge for about 15 minutes after boiling, then pour 100 ml of milk into the pot. Bring the corn porridge to readiness, adding a little more water to the pot if necessary. When the porridge is ready, remove it from the heat and let it cool down.
- 3
Step 3
While the porridge is cooking, we peel the apple and carrot and grate them on a coarse grater. Mix everything together and add a little sugar to the carrot and apple.
- 4
Step 4
When the porridge has cooled, we crack an egg into a separate plate and beat it until foamy. We pour half of the egg into the pot with the porridge, add vanilla, sugar, and salt to taste, and mix everything thoroughly.
- 5
Step 5
Then we take a baking dish, grease it with butter, and spread half of the cornmeal porridge into the dish. On top of the porridge, evenly place the grated carrot and apple.
- 6
Step 6
Cover the carrot-apple filling with the remaining porridge, and pour the leftover beaten egg over the top.
- 7
Step 7
Place the dish in a preheated oven at 200 degrees for 15 minutes. As soon as the casserole develops a fragrant golden-brown crust, it's ready to be taken out of the oven and served. Enjoy your meal!