Mekike with corn grits – crispy and full of cheese. If you want to surprise your family without getting up early, this is the right recipe.
Mekike with corn grits - Suzana Mitić - Recipes and Cookbook online
Corn grits - crispy and full of cheese. If you want to surprise your family without getting up early, this is the right recipe.
- 1 piece of egg
- 3 dl of milk
- 1 dl of water
- 3 tablespoons of oil
- 0,5 cubes of yeast
- 1 teaspoon of sugar
- 2 level teaspoons of salt
- 800 g of flour
- 200 g of cheese
- 100 g of corn semolina
- Dissolve the yeast in cold milk, add water, egg, sugar, salt, oil and knead the dough with the flour until it becomes smooth. If necessary, add a little more flour if necessary. Oil the plastic bag and pour the dough. fridge to stay overnight.
The next day, roll out the dough into a large square plate approximately 3 mm thick. Use a rolling pin to cut squares about 5×5 cm. Put a piece of cheese on each square. - Roll up a roll.
- Put water in one bowl and cornmeal in another. Place each roll in water and then in a bowl with cornmeal.
- Fry in hot oil on all sides until golden brown.
- Remove from the oil with a slotted spoon, place on a napkin to absorb excess fat.
Serve warm.
They go best with yogurt or milk.
Pleasant.
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