Corn polenta with vegetables will pleasantly surprise you with its taste and diversify the menu in Post.
Cooking time 30 minutes
Green beans 100 g
Canned corn 50 g
Corn grits 50 g
Onion 1 pc
Carrot 1 pc
Celery (stem) 1 pc
Bell pepper 1 pc
Bay leaf 1 piece
Salt to taste
Fry green beans in a pan with vegetable oil, add a little water and simmer for 3-4 minutes until soft.
Chop the onion finely, chop the carrots into strips, chop the celery and bell peppers not coarsely. Add corn to the vegetables.
Add a mixture of vegetables to a pan with beans and fry for 2-3 minutes.
Boil water in a saucepan.
Pour in corn grits, add salt, 2 tbsp. tablespoons of vegetable oil and bay leaf.
Stir well and cook until tender.
Spoon the slightly cooled corn porridge on a dish, flat cakes on top of the vegetables. Sprinkle with finely chopped dill.
Corn polenta with vegetables is ready. Can be served at the table.