09/06/2022
2. Porridge of white corn with baked pumpkin, hazelnuts and blue cheese
TOP 3 Vegetarian Autumn Recipes, image #2
Ingredients for the recipe:
Half of a medium butternut squash, peeled and sliced into 1 cm thick slices.
4 Cream tomatoes, cut in half lengthwise
4 garlic cloves, crushed
4 sprigs of fresh thyme
6 tbsp olive oil 700 gr. different mushrooms, cut in half 1 tbsp homini corn groats
2 tbsp broth 1.5 tbsp milk
5 tbsp. l. (75 gr.) butter
A pinch of cayenne pepper
1/3 tbsp chopped hazelnuts
1 tbsp brown sugar
2 tbsp apple cider vinegar
0.5 tbsp. crumbled blue cheese, for example, gorgonzola
Cooking according to the recipe:
Place the oven grates on the upper level and preheat the oven to 245°C. In a large bowl, mix the pumpkin, tomatoes, garlic and 2 sprigs of thyme with 2 tbsp olive oil and 0.5 tsp salt. Put the mixture on a baking sheet, turning the tomatoes skin up. In the same bowl, mix the mushrooms with the remaining 4 tbsp olive oil and 0.5 tsp salt. Place on another baking sheet. Put the mixture with tomatoes on the upper grill of the oven, and the mushrooms – below and bake until the pumpkin is soft, the tomatoes are not fried, and the edges of the mushrooms are crispy, 40 minutes.
Meanwhile, in a large microwave bowl, mix corn grits, broth, milk, the remaining 2 sprigs of thyme, 1 tbsp. l. (15 gr.) butter, 0.5 tsp. salt and cayenne pepper. Put the microwave on for 16 minutes, stirring in the middle of cooking (the porridge should become quite thick; if it has not thickened, cook for another 2 minutes). Remove the bowl and remove the thyme.
Heat the remaining 4 tablespoons (60 gr.) of butter in a small frying pan over low heat. Add the nuts and fry, stirring frequently, until fragrant and lightly browned, about 4 minutes. Stir in the brown sugar and vinegar and remove from the stove.
Arrange the porridge into portions. Place fried vegetables and crumbled blue cheese on top of each serving. Before serving, pour over the warm nut sauce.
