Composition / ingredients
Step-by-step cooking
Step 1:
Soak corn grits in room temperature water for 30 minutes.
Step 2:
Drain the water, pour 200 ml of water, bring to a boil and cook over medium heat for 15 minutes.
Step 3:
Add hot milk and cook until tender for another 15-20 minutes.
Step 4:
Cool the porridge to a warm state, add sugar and vanilla.
Step 5:
Grate the carrot and apple on a coarse grater.
Step 6:
Shake the egg.
Step 7:
Pour 3/4 of the egg mixture into the porridge and mix thoroughly. Put half of the "dough" into a greased mold, smooth it out.
Step 8:
Lay out the filling, you can additionally sprinkle with sugar.
Step 9:
Put the remaining corn mass on top, and pour 1/4 egg evenly.
Step 10:
Bake at 200 degrees until the top is lightly browned. Depending on the thickness of the casserole, 20-30 minutes. Cool completely in the mold, then the casserole will get stronger, and it will be easy to get it.
As a filling, you can use any fruits and berries. If you want the filling to be more tender, grate the carrots on a fine grater.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Corn groats - 337 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
