INGREDIENTS
- Moist:
- – 20 corn (grated).
- – 1/2 baked small kabutia squash (mashed).
- – 1 bell pepper in brunoise.
- – 2 cebolas in brunoise.
- – 2 bay leaves.
- – 1 cup of complete milk.
- – Salt and black pepper.
- – 300 g cuartirolo cheese.
- Salsa:
- – Sunflower oil 1 cup.
- – 1 tbsp of candy paprika.
- – 1 tbsp of floor chili.
- – 4 inexperienced onions.
- – Salt and black pepper.
HUMITA EN OLLA recipe, tremendous mega scrumptious!
PROCEDURE:
1. Chop the bell peppers and onions.
2. Warmth a pot and add two tablespoons of olive oil. Add the bell peppers and onion
3. Season with salt and pepper, decrease the warmth and allow them to prepare dinner for five to 10 minutes.
4. Grate the uncooked corn with a rough grater.
5. As soon as the greens are clear and barely golden, add the grated corn with all its juices, the pumpkin puree, and add milk as wanted, combine consistently in order that it doesn’t stick and season. Prepare dinner over low warmth for about 10 minutes.
6. For the sauce, sauté the chopped inexperienced onion (the inexperienced half) in oil, add the seasonings.
7. Serve in a bowl with creamy cheese and basil leaves beneath and the sauce on high.
