玉米粥配苏卢古尼干酪
一款厚实的玉米粥，搭配大量苏卢古尼干酪。这种拉丝的咸干酪让这道菜在不加肉的情况下也变得浓郁而饱腹。
- 烹饪时间
- 40 分钟
- 份量
- 647 kcal
- 材料
- ≈ $2.87
- 蛋白质
- 33 g
材料
- 1 Cornmeal包装 700 克 约等于 $2.40 80 克
- 2 Suluguni cheese包装 300 克 约等于 $6.00 130 克
- 3 Salt 2 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将320毫升（约1又1/3杯）水烧开，加入盐后转小火。
细细地边搅拌边倒入玉米粉，保持不断搅动。
用小火煮25–30分钟，不断搅拌，直到粥变得浓稠。
将苏卢古尼干酪切成薄片或切丝。
将干酪加入热粥中，搅拌3–5分钟，直到混合物变得有拉丝感。
立即食用，趁干酪尚未凝固。
小贴士
- 为什么这样做
- Add the salt right away so the grits don't take longer to absorb the water and stay raw inside. Stir with a whisk to prevent lumps, they won't dissolve even with long cooking.
- 可替换食材
- Replace the suluguni with grated hard cheese (120 g), it will be less stretchy but still filling. Instead of cornmeal, use corn flakes (70 g), but cook longer, 35 minutes.
- 常见错误
- If the porridge falls apart when you add the cheese, the grits are undercooked. Check doneness: the grains should be translucent and the porridge thick but not dry.
- 保存与加热
- Eat right away, the cheese separates quickly. Keeps for 1 day in the fridge, but the cheese turns watery. Reheat in a dry pan, stirring constantly.
- 搭配建议
- Serve with cherry tomatoes and green onion cut into rings. Good for a weekday dinner when you want something hearty without meat.
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