As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“Here, corn porridge has been made – just mix this delicious sausage, artichoke hearts, and onions together, just like baking wide noodles. Data source: Daily Food, May 2012 45 minutes 25 minutes 4 Total time Preparation Quantity Ingredients 2 teaspoons extra virgin olive oil 1/2 white onion, sliced thinly 1 pound sweet Italian sausage, casing removed 2 garlic cloves, sliced thinly 3/4 cup pickled artichoke hearts, coarsely chopped Coarse salt and pepper 1 tube (18 ounces) prepared corn porridge, cut into 1/4 inch rounds 1/3 cup chicken broth 1/4 cup fresh parsley (optional), coarsely chopped Route 1. Preheat the oven to 400 degrees. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, 5 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Remove the hot skillet from the heat and stir in the artichoke hearts; season with salt and pepper. 2. In a 2-quart baking dish, layer the corn porridge rounds and a spoonful of sausage mixture. Pour the remaining ingredients on top and bake until bubbling and the corn porridge is a pale golden brown, 20 to 25 minutes. Sprinkle with parsley and serve.”
27.04.2023 @ 01:30
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“Here, corn porridge has been made – just mix this delicious sausage, artichoke hearts, and onions together, just like baking wide noodles. Data source: Daily Food, May 2012 45 minutes 25 minutes 4 Total time Preparation Quantity Ingredients 2 teaspoons extra virgin olive oil 1/2 white onion, sliced thinly 1 pound sweet Italian sausage, casing removed 2 garlic cloves, sliced thinly 3/4 cup pickled artichoke hearts, coarsely chopped Coarse salt and pepper 1 tube (18 ounces) prepared corn porridge, cut into 1/4 inch rounds 1/3 cup chicken broth 1/4 cup fresh parsley (optional), coarsely chopped Route 1. Preheat the oven to 400 degrees. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, 5 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Remove the hot skillet from the heat and stir in the artichoke hearts; season with salt and pepper. 2. In a 2-quart baking dish, layer the corn porridge rounds and a spoonful of sausage mixture. Pour the remaining ingredients on top and bake until bubbling and the corn porridge is a pale golden brown, 20 to 25 minutes. Sprinkle with parsley and serve.”