Creamy Cornmeal Porridge with Cheese and Sunny-Side-Up Egg

1. 1 Cornmealpack 700 g ≈ $2.40 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
3. 3 Hard cheesepack 200 g ≈ $2.70 30 g
4. 4 Butterpack 180 g ≈ $1.58 8 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Green onionspack 50 g ≈ $1.30 5 g
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Combine 500 ml milk² with 100 ml water in a heavy-bottomed pot, season with salt, and bring to a gentle simmer over medium heat.

2. Gradually sprinkle in 1 cup cornmeal¹ while stirring constantly to prevent lumps; reduce heat to low and cover.

3. Simmer for 15 minutes, stirring every 3–4 minutes, until thick and smooth with tender cornmeal¹; add water as needed.

4. Mix in half the butter⁴ and ½ cup grated cheese until melted, then remove from heat and let sit covered for 2 minutes.

5. Melt the remaining butter⁴ in a skillet over medium heat, pour in the egg, and cook for 2–3 minutes until whites are set but yolks stay runny. For kids, cook the egg fully.

6. Spoon the porridge onto a plate, top with the sunny-side-up egg, and sprinkle with chopped green⁶ onions.