Cornmeal porridge with bacon and rosemary

Name: Cornmeal porridge with bacon and rosemary
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250 g bacon; 1 tbsp fresh rosemary; 600 ml water; 360 ml milk; 15 g butter; 160 g instant cornmeal; 30 g grated firm cheese; to taste salt; to taste black pepper

Creamy cornmeal porridge cooked in milk, served with crispy bacon and rosemary.

Total: 25 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 497
Protein: 16 g
Fat: 31 g

Ingredients

for 4 servings

bacon250 g
fresh rosemary1 tbsp
water600 ml
milk360 ml
butter15 g
instant cornmeal160 g
grated firm cheese30 g
saltto taste
black pepperto taste

Method

6 steps

Preheat the oven to 230°C.
Place the bacon on a baking sheet, sprinkle with rosemary, and bake until golden brown for 12-14 minutes, turning once. Place the cooked bacon on a paper towel.
In a heavy-bottomed saucepan, combine water, milk, butter, salt, and pepper, and bring to a boil.
Gradually add the cornmeal, whisking constantly.
Reduce the heat, cover, and cook, stirring occasionally, for 10-12 minutes until soft.
Remove the porridge from the heat, add the grated cheese, and stir. Serve with the crispy bacon.