Ingredients
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Method
-
Boil the water
In the pot, bring the salted water to the boil.
10 min -
Add the cornmeal
Sprinkle the cornmeal into the boiling water while stirring constantly, so that it does not form lumps.
5 min -
Cook
Over a low heat, stirring often, cook for 20 minutes until the mixture becomes a thick, soft porridge.
20 min -
Cheese and butter
Remove from the heat, stir in the butter and crumbled feta, and mix thoroughly.
-
Yoghurt and eggs
In a separate bowl, whisk the eggs with the yoghurt, then stir into the porridge until creamy.
-
Serve
Serve warm, after resting, preferably with pickled vegetables or a salad.
5 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 270 kcal | 568 kcal |
| Fat | 134 g | 33 g |
| of which saturates | 76 g | 19 g |
| Carbohydrates | 210 g | 52 g |
| Protein | 66 g | 16 g |
| Fibre | 18 g | 4,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: water, salt. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk, egg
For sensitive digestion: feta (lactose), yogurt (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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