Primrose porridge
They coarsely coarsely ground corn kernels. My grandmother ground them in a grinder and that picture is still in front of my eyes and the smell of freshly ground corn in my nostrils. Our mother and I used to cook porridge from corn eggs for lunch, when we were really busy. My aunt from Stubica, who has her own mill, supplies me with primroses, and my mother still cooked porridge today.
Preparation steps
- Pour water into the pot and let it boil. Reduce the heat and slowly, stirring, rise the yagle. Stir until it boils again, add salt, reduce the heat and let it cook slowly. The porridge is very thin at first, it thickens during cooking.
- Cook the porridge for about twenty minutes, stirring more often. (Caution, because the porridge likes to erupt if you abruptly run the bottom of the pot after a break with the cooker!) After about twenty minutes, pour in the milk, stir and continue cooking.
- While the porridge is cooking, finely chop the onion. Chop the cracklings if they are really big. If you do not have cracklings, you can use dry bacon or bacon.
- Heat the fat in a pan then add the onion and fry it until it becomes glassy and starts to turn yellow. Add the cracklings and fry a little more, stirring over low heat.
- Add onion and cracklings to the porridge, stir, add salt if necessary. If you like spicy, you can add pepper or hot pepper.
- The porridge takes about forty minutes to cook. It thickens but does not disintegrate, there are grains in it that you feel under your teeth. If you find it too thick, feel free to add water or milk, this ratio is just right for us!
Serving
You can also freeze cooked porridge. Later, heat it and dilute it if necessary.
