Cornmeal with Vegetables

Peel and chop the onions, carrots, turnip, and pork loin

Puncture the eggplants and cabbage and remove the strings from the peas

In a pan, heat the olive oil and sauté the onions until golden brown

Add the carrots, turnip, pork loin, chicken broth, cabbage, peas, and eggplants to the pan

Leave it on the stove, stirring occasionally, for about 15 minutes or until all the ingredients are cooked (if necessary, add a little water during cooking)

Add the tomato paste, thyme, pepper, and salt

Stir and remove from heat

Pour the cooked cornmeal into a dish

Arrange the vegetables carefully on top of the grains and drizzle with a little of the cooking liquid from the vegetables

Tip: you can substitute the vegetables in this recipe for others of your preference, such as frozen peas, green beans, and bell peppers.