Fresh and aromatic green onion leaves are the main ingredient in this delicious recipe, adding a touch of flavor to every meal. We start by finely chopping the green onion leaves, ensuring we achieve a uniform texture that will help spread the taste throughout the composition. Once the onion is prepared, we heat the oil in a deep pan over medium heat. The oil should be hot enough to sauté the onion, but not so hot that it burns. We place the onion in the pan and stir it occasionally to cook it evenly and give it that pleasant, slightly sweet flavor characteristic of sautéed onions.
In the meantime, we take care of the eggs. We crack the eggs into a bowl and beat them well with a fork, ensuring that the yolks and whites combine perfectly. It is essential to achieve a homogeneous mixture, as this will influence the final texture of the dish. Once the eggs are well mixed, we gradually add a liter of water, continuing to stir until the mixture becomes more fluid. This step will help dilute the eggs and incorporate them into the recipe.
The next step is to add the freshly sifted cornmeal. It is important not to add all the cornmeal at once; we start with about 300 grams. This will contribute to the consistency of the dish and provide a unique flavor note. The resulting mixture is carefully poured over the sautéed onion, ensuring it is evenly distributed. After about 10 minutes, when the mixture has started to thicken slightly, we add the remaining water mixed with the rest of the cornmeal. It is essential to stir constantly to prevent the mixture from sticking to the bottom of the pan.
The dish should simmer slowly until the cornmeal is well cooked, but be careful! Do not leave the dish on the heat for too long, as we do not want to achieve a dense polenta; the ideal consistency is thinner, allowing the flavors to stand out. When we consider it ready, we add salt to taste and sprinkle fresh herbs, such as dill and finely chopped parsley, which will bring an extra touch of freshness and color. Once the mixture has a pleasant and aromatic appearance, we take the pan off the heat. This "cornmeal cake" with onion and herbs is now ready to be enjoyed, either as an appetizer or as a main dish, bringing a touch of tradition and good taste to any meal.
In the meantime, we take care of the eggs. We crack the eggs into a bowl and beat them well with a fork, ensuring that the yolks and whites combine perfectly. It is essential to achieve a homogeneous mixture, as this will influence the final texture of the dish. Once the eggs are well mixed, we gradually add a liter of water, continuing to stir until the mixture becomes more fluid. This step will help dilute the eggs and incorporate them into the recipe.
The next step is to add the freshly sifted cornmeal. It is important not to add all the cornmeal at once; we start with about 300 grams. This will contribute to the consistency of the dish and provide a unique flavor note. The resulting mixture is carefully poured over the sautéed onion, ensuring it is evenly distributed. After about 10 minutes, when the mixture has started to thicken slightly, we add the remaining water mixed with the rest of the cornmeal. It is essential to stir constantly to prevent the mixture from sticking to the bottom of the pan.
The dish should simmer slowly until the cornmeal is well cooked, but be careful! Do not leave the dish on the heat for too long, as we do not want to achieve a dense polenta; the ideal consistency is thinner, allowing the flavors to stand out. When we consider it ready, we add salt to taste and sprinkle fresh herbs, such as dill and finely chopped parsley, which will bring an extra touch of freshness and color. Once the mixture has a pleasant and aromatic appearance, we take the pan off the heat. This "cornmeal cake" with onion and herbs is now ready to be enjoyed, either as an appetizer or as a main dish, bringing a touch of tradition and good taste to any meal.
Ingredients
~ 5 l water, 550 g cornmeal, 8 eggs, two good handfuls of green onion leaves, three bunches of fresh dill (approximately two good handfuls of dill), three bunches of fresh parsley (approximately two good handfuls of parsley), 200 ml oil, salt to taste. Optionally, you can put cheese or telemea on top.