Gluten the Enemy

Hungarian Cornmeal Dish

Ms H

This is a very tasty gluten-free dish for lunch.  550kcal/person

Ingredients:

Cornmeal	250 ml
Water	700ml
Cottage cheese	500g
Sour cream	200ml
Green pepper	2 big sliced
Tomato	2 medium cubed
Chilli pepper	1 sliced
Red onion	1 chopped
Garlic	3 cloves chopped
Bacon	3-4 slices cubed
Goose fat	2 tbsp
Salt	Up to your taste
Red pepper powder	1 tsp
Black pepper	Up to your taste

 All of the ingredients have been home-grown; I have purchased them in the local market.  They are fresh and appetising.

Method:

·      Cooking the polenta:  

Boil 700ml water, add salt and pour the cornmeal in, stir it continuously for 15-20 minutes.

·      Making the ”lecso” :

Place 1 tbsp of goose fat into a pan add the chopped onion and garlic

Fry it until it gets glassy.

Add the sliced peppers and chili.

Sprinkle the red pepper powder on.

Add the chopped tomato salt and black pepper.

Cooke it around 10 minutes.

·      Preheat the oven for 180⁰C

·      Fry the sliced bacon

·      Final preparation:

Disperse evenly a tbsp of goose fat in a dish about 20cm x 30 cm size

Transfer the cooked polenta and scatter it evenly

Scatter the “lecso” on the cornmeal

Scatter the cottage cheese and the sour cream over the lecso

Sprinkle the bacon on the top

Place the dish into the oven for 10-15 minutes