1/2 cup of butter
1 medium onion, finely chopped (100g)
1/2 cup of pitted green olives, finely chopped (90g)
1/2 cup of chopped fresh parsley
1/4 cup of water
4 cups of cornmeal
1/2 teaspoon of salt
2 tablespoons of vinegar
1/2 cup of butter
1 medium onion, finely chopped (100g)
1/2 cup of pitted green olives, finely chopped (90g)
1/2 cup of chopped fresh parsley
1/4 cup of water
4 cups of cornmeal
1/2 teaspoon of salt
2 tablespoons of vinegar
In a large skillet, melt the butter over medium heat and sauté the onion until golden brown, about 7 minutes
Add the remaining ingredients, increase the heat, and without stopping, fry for 5 minutes
Remove from the heat and serve warm
As an accompaniment to pork loin.
