Recipe: Diet Corn Cake with Leeks step by step with pictures | Handy.Recipes

Diet Corn Cake with Leeks

Cooked Corn Cake with Leeks

Time to cook: 60 minutes

Total Servings: 12

Nutritional Value

This time I suggest you a low-fat cornbread cake without a gram of flour and with a minimum of oil. Ideally I make it with a big bundle or two of fresh spring onions. But it's out of season, they're not on sale, so we'll do the same with leeks, and if they're not available, we'll do it with the usual cured onions. So...

Author of the recipe

Ingredients for the corn cake "diet" with leeks:


  • Corn grits (any grind, but NOT cornmeal) - 220 g
  • Leeks - 2 pcs
  • Cheese - 400 g
  • Water (or 1 l. 100 ml.) - 1 l
  • Salt - to taste
  • Vegetable oil - 2 tablespoon
  • Mayonnaise (to grease the pie) - 3 tablespoon

How to cook corn cake "diet" With leeks step by step with photos


Cut off the dark part of the leek leaves and discard, cut off the white part from the light green part to make it easier to wash, divide the green part into leaves and wash in running water from soil and sand. Shake off the water and place on a towel to let the remaining water drain away.

The white part slightly notched in the middle and carefully separate the top of the first leaves, as I have in the photo, washed and shaken.

Then cut the white part and the light green part lengthwise and slice thinly. Pour 1-2 tablespoon of vegetable oil into a saucepan, stir and steam. If we had fresh green onions, we wouldn't have to fry them, we would just crumble them into the pie dish and it would be even more dietary. So if you have them, feel free to get more. If you have onions, you'll have to saute them, just like you did with the leeks.

So, we sauté our leeks until half cooked, stirring regularly. Cover or not, doesn't matter. I prefer not to cover. You don't have to fry it, just let it soften a little bit. That's how it is now.

Let's do the corn grits. If you don't know, there are three kinds of corn grits: coarse, medium and fine. It's not called grits, it's called.. "Polenta", т. к. It's the same thing. Finely ground is like semolina. Not to be confused with cornmeal! I have a medium grind. As I said in the ingredients, take the grind that is available, it will still be delicious and everything will turn out.

My cornmeal volume is about 215 grams, it's hard to say exactly, but it's not that important. Take 210-220, you can't go wrong. You can see it on the scale.

And here's the measuring cup. I used the scale "Rice". The volume seems to be the same. The photo keeps getting crooked, I don't know why.

Lightly rinse grits, pour 1 liter cold water over them and bring quickly to a boil, stirring all the time. It begins to bubble very quickly. Immediately turn down the heat to medium and stir very often! I stir thoroughly every minute, so that the mass does not stick to the bottom and do not become lumpy. Boils in 5-6 minutes. We need semi-raw groats, so they just absorb the water. By the way, you can pour a liter of 100 ml., to make the pie more tender. During cooking, I salt groats a little, because we have a bryndza is not very salty.

We take 400 grams of bryndza.

and we shred it with a knife.

And now we put leeks and bryndza in a saucepan with half-cooked grits and we mix everything vigorously. That's the mass we get. If we had fresh green onions, we would add them without first pasading them at this stage.

We put the mass into the mold, lined with parchment paper. My tin is 32 cm in diameter with a 3.5 cm high rim. Lightly flatten the surface.

And carefully distribute the top 2-3 tablespoons of mayonnaise. It is better to smear it on the surface with a spatula, at the same time this will even out the remaining irregularities. The mayonnaise will give us a beautiful color and a very tasty smell when baked!

And we put them in a hot oven, at 180 degrees, for an hour. At the end of an hour turn off the oven and leave the cake in it for another 30 minutes. If you make half of the pie in a smaller container, then the cooking time will have to be shortened a bit. Here is the top view.

Then turn the cake upside down on a plate. Now here's the view.

You can see it's nicely baked and holds its shape. Let it cool for a while, then slice it and enjoy.

Close up on the surface.

The cut up close.

Top and bottom crust.

Nothing leaks or breaks anywhere when slicing and shifting.

And it tastes even better with green onions! Too bad we didn't have any today.

Nutritional Value:

Whole Dish:
Calories
2449.2 Calories
Protein
91.9 g
Fat
146.9 g
Carbohydrates
183.1 g
Per Serving:
Calories
204.1 Calories
Protein
7.7 g
Fat
12.2 g
Carbohydrates
15.3 g
100g:
Calories
135.3 Calories
Protein
5.1 g
Fat
8.1 g
Carbohydrates
10.1 g

Leeks, Salt, Onion, Vegetable Oil, Mayonnaise, Water, Baking, Salted, Corn, Brynza, Pastry, Tarts

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