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Pepper and blister corn sandwiches
4 servings
Boil 1 liter of water, add salt, stir, pour in corn grits. Cook over a low heat under a lid for 5 minutes, then put to swell for 1 hour. Cover the rectangular shape with foil, lay out the corn mass and leave for the night. Turn the corn tin, lay out the corn seam and cut it into 16 pieces. Cut the onion into rings, peel the sweet pepper from the seeds and cut into straws. Spasser onions and peppers in oil. Fry the corn pieces in oil, put the brynza, onions and peppers on half the slices, cover with the rest of the corn slices. Cut into triangles and bake for 10 minutes.
Boil 1 liter of water, add salt, stir, pour in corn grits. Cook over a low heat under a lid for 5 minutes, then put to swell for 1 hour. Cover the rectangular shape with foil, lay out the corn mass and leave for the night. Turn the corn tin, lay out the corn seam and cut it into 16 pieces. Cut the onion into rings, peel the sweet pepper from the seeds and cut into straws. Spasser onions and peppers in oil. Fry the corn pieces in oil, put the brynza, onions and peppers on half the slices, cover with the rest of the corn slices. Cut into triangles and bake for 10 minutes.
corn cereal - 250 g, salt to taste, onions - 2 pcs., sweet red pepper2 pods, sweet green pepper1 pod, brynza - 200 g, sage to taste, olive oil and cream2 tbsp. spoons
