Ruddy fried bacon is a traditional addition to corn porridge. In addition, you can take some cheese and herbs to taste. In the meantime, I'll tell you how to cook grits without lumps to the most pleasant tender consistency.
Ingredients
- Corn groats - 80 g
- Sour cream - 200 g
- Water - 200 ml
- Butter - 20 g
- Bacon - 120 g
Step-by-step cooking recipe
Boil water, add sour cream and mix.
Turn down the heat and add the grits in a thin stream, stirring.
Cook the porridge for 10 minutes until tender and add the butter.
Finely chop the bacon, fry until browned and add to the porridge.
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