Time: 15 min.
Complexity: easily

Corn porridge with turnips and beans - a detailed recipe.

Ingredients:

• 1 bunch of young turnips, peeled and quartered, tops chopped
• 1/2 cup frozen or canned green lima beans
• 3/4 cup instant corn grits
• 1 tbsp (15 g) butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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turnip, lima beans, corn, corn grits

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Preparation:

Step 1
• Bring a saucepan with 4 cups of salted water to a boil, add the turnips and cook for 5 minutes. Add the greens and lima beansCook for another 2 minutes. Remove the vegetables from the pan with a slotted spoon and transfer to a bowl. Add the cornmeal to the water and cook, stirring, until thickened, 5 minutes. Transfer the cornmeal to the bowl with the vegetables and add the butter, season with salt and pepper to taste.

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