Corn grits

Corn grits - 250 g, meat broth - 700 ml, pork - 300 g, bacon - 50 g, onions - 1 piece, a Savoy cabbage - 3 leaves, firm cheese - 100 g, greens - for ornament. Warm meat broth in a pan. In the boiling broth pour out corn grits. Fry the pork cut by pieces and bacon to semi-readiness. Add the crushed onions to a frying pan. Take sheets of a Savoy cabbage several minutes in boiled water. Then remove firm part at a cabbage leaf. Lay out in capacity for roasting corn porridge, from above - bacon fried with meat and onions, cover with a cabbage leaf and repeat procedure. Strew with grated cheese and put in the oven which is warmed up to 180 degrees for 7-10 minutes. Cut a dish on portion pieces and give to a table.