Quite an old Russian recipe of grits casserole with farmer cheese (tvorog), eggs, butter and sour cream. Can be prepared with any grits, but more often with millet or buckwheat. It may be sweet or sour. Slice of chilled buckwheat krupenik served with Russian Sauerkraut Soup – Kislie Shchi, and millet krupenik is good for breakfast with a cup of milk. And this is great way to use leftover kasha!
Yield: 2 servings
1/4 cup millet
3/4 cup boiled water
1 egg or 2 tbsp. egg substitute
1 tsp. sugar (optional)
pinch of salt
3/4 cup farmer cheese (with small curds) or ricotta
2 tbsp. sour cream
Add millet into boiled water, cover, low heat to minimum and cook about 25 minutes. Or use 3/4 cup ready cooked millet or any kind of cooked grits (rice is great too).
Preheat oven in 350F.
Combine cooked millet, farmer cheese or ricotta, egg, salt and sugar. Add some unsalted butter, if you want – Russian proverb says: you can’t spoil porridge with butter. Pour millet batter into 2 ramekins, add sour cream on top, and bake about 20 minutes. Let cool or eat it hot with cup of milk.
1 serving (with sugar) is about 165 calories