POLENTA PORRIDGE
For The Polenta Porridge:
100 gr fits corn flour
400 ml water
pinch of salt
Heat the water and salt in a saucepan, wait until almost boiling then add the fits corn flour. Stir occasionally until smooth and cooked, about 10-15 minutes. Polenta is ready.
For Tempe Balado
Ground seasoning:
4 curly red chilies, seeds removed
4 onions
3 garlics
2 lime leaves
1 bay leaf
200 gr tempeh, cut into squares
100 g peas, noon
sugar, salt
How to make:
Saute the ground spices and leaves until fragrant, add the tempeh, stir until smooth and cooked, add a little water if necessary.
Finally add sugar, salt and peas, stir briefly, test to taste, turn off the heat.
Serve with polenta
RESULT!
