Corn porridge with chicken and mushrooms

You can make a wonderful lunch or dinner with fairly simple ingredients. Very hearty porridge with hints of parmesan, onions, mushrooms and juicy chicken fillet are combined just fine.

Ingredients

• 100 g corn grits
• 1 chicken fillet
• 6-8 large fresh mushrooms
• 1 large onion
• 2 garlic cloves
• 50 g Parmesan
• 20 g butter
• vegetable oil
• salt pepper

Directions

1. Pour a little oil into the pan, heat well. Salt and pepper the chicken fillet, fry until golden brown on both sides over high heat, then reduce the heat and cover the pan with a lid.
2. Bring the chicken to readiness (about another 15-20 minutes).
3. Then put the chicken on a plate, wrapping it with foil so that it does not cool. Pour a little more oil into the pan and heat well. Put the chopped onion, fry until golden brown.
4. Add sliced ​​mushrooms to the onion, bring to a boil over high heat, trying not to stir too often.
5. Salt and pepper, add squeezed garlic, mix and remove from heat after a couple of minutes.
6. In parallel with the roast chicken, boil 800 ml of water in a saucepan, lightly salt. Pour the corn grits into boiling water in a thin stream and cook over medium heat until tender, until mashed.
7. Then add butter.
8. Next, add grated Parmesan cheese (or similar). To stir thoroughly.
9. Serve corn porridge with mushrooms and chopped chicken. Bon appetit!