Cornmeal porridge with cheese and egg

1. 1 Cornmealpack 700 g ≈ $2.40 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 150 ml
3. 3 Hard cheesepack 200 g ≈ $2.64 30 g
4. 4 Butterpack 180 g ≈ $1.60 8 g
5. 5 Eggspack 10 pcs ≈ $1.89 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. Set a heavy-bottomed pot over medium heat and warm it; bring the milk² to a gentle boil, add 100 ml of water.

2. Stir the groats into the boiling milk² with water, reduce the heat to low, and cover.

3. Remove the lid, continue cooking on low heat, stirring until the mass thickens and the grains are fully cooked; if needed, add more milk² or water and salt to taste.

4. Stir in the cheese and butter⁴, cook on low until fully melted and smooth; remove from heat and let stand covered for 1–2 minutes.

5. Fry the egg: heat a skillet over medium heat, lightly grease, pour in the egg and fry to a sunny-side-up with a runny yolk, about 2–3 minutes; the white should be set, the yolk still liquid.

6. To serve: spoon the porridge onto a plate, top with the fried egg, and sprinkle with finely chopped onion. Serve hot; garnish with herbs if desired. Onion can be replaced with green⁶ onions or served without herbs.