Savory Mexican Cornmeal Porridge with Cheese and Black Beans
A comforting and quick savory cornmeal porridge, elevated with Mexican spices, melted cheese, and hearty black beans for a protein boost.
Ingredients
- low-sodium chicken broth250 ml
- red onion, finely chopped20 g
- garlic, minced5 g
- shredded cheddar cheese30 g
- olive oil5 ml
- salt1 g
- cornmeal50 g
- canned black beans, rinsed and drained80 g
- chili powder3 g
- cumin2 g
- fresh cilantro, chopped (optional)5 g
Instructions
- 1Step 1
Heat olive oil in a small saucepan over medium heat.
- 2Step 2
Add chopped onion and cook until softened, about 3-4 minutes.
- 3Step 3
Stir in minced garlic, chili powder, and cumin and cook for 30 seconds until fragrant.
- 4Step 4
Pour in chicken broth (or water) and bring to a simmer.
- 5Step 5
Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
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