REFERENCE: Corn is a perennial herbaceous plant with edible yellow grains. She has a huge amount useful vitamins and minerals. Good for people with nervous work and students, as it relieves stress perfectly.

Thanks to all its vitamins, it has a wonderful effect on the heart, your nerves and even the production of red blood cells. Corn is the third most important cereal on Earth! During cold winter and in the rainy autumn it will strengthen your immunity. When overeating any harmful, but delicious products It will help cleanse the body of toxins and waste, and then normalize the functioning of the stomach. Let's look at some recipes and figure out how to correctly - how many and what ingredients are needed for a particular dish, what proportions to follow and how long to cook the porridge.

Simple recipes using water

From cereals, in a saucepan

How to properly cook porridge using water from cereals and prepare a very tasty dish?

For this you will need:

Prepare all ingredients. You need to choose high quality cereals and oil. The grain can be polished, fine or coarse. If you need to quickly prepare a dish, you should choose the finest grind, which is usually used to cook porridge for a child. Take a saucepan or saucepan for cooking.

IMPORTANT The walls and bottom should be thick.

Step by step method cooking:

  1. Place a pan of water on the fire and bring to a boil.
  2. After boiling, add the cereal to the pan.
  3. Mix thoroughly.
  4. Cook for 30 minutes.
  5. Add salt and stir.
  6. Cover with a lid and reduce heat to low.
  7. Cook until done, stir occasionally. The water should be absorbed (about 25 minutes).
  8. Add sugar, butter and mix again, dissolving them completely.
  9. Cover the pan with a towel and let the porridge sit for about half an hour.

From flour, in a slow cooker

You will need:

  1. Rinse the cereal well until the water runs clear.
  2. Place butter on the bottom of the multicooker bowl.
  3. Place in the “Fry” mode for a couple of minutes.
  4. Sprinkle in the corn grits when the butter has melted a little.
  5. Add salt and stir.
  6. Turn off the Roasting program.
  7. Add water and mix well.
  8. Close the lid and select the “Porridge” (“Grains”, “Buckwheat”) mode. If there is none, then turn on the “Multi-cook” mode.
  9. Set the time and temperature (35 minutes, 150 degrees).
  10. After cooking, let the porridge stand for closed lid heated.
  11. The porridge is ready and can be served. If desired, you can add another piece of butter.

From crushed

How to properly cook porridge from crushed corn in water?

You will need:


Step-by-step cooking method:

  1. Rinse the cereal well until the water runs clear.
  2. Pour water into the pan. Add salt. Bring to a boil.
  3. Add cracked corn and reduce heat (lower than medium).
  4. Cook for 25-30 minutes, stirring constantly.
  5. Turn off the fire. Cover with a lid and leave for 10 minutes until the porridge is ready.
  6. Add oil and mix well.
  7. The porridge is ready and can be served.

Sweet dairy

In the oven with raisins

How to cook a hearty porridge with milk from corn grits in the oven?

You will need:


To prepare, you will need a clay pot. Step-by-step cooking method:

  1. Rinse the cereal well until the water runs clear.
  2. Soak the raisins for 15 minutes in hot water.
  3. Pour water and milk into the pot.
  4. Add corn grits, salt and sugar.
  5. Add raisins and mix well.
  6. Place the pot in the oven for 30 minutes, preheat it to 200 degrees.
  7. Take out the porridge and stir it.
  8. Place the pot in the oven for another 15 minutes.
  9. Add oil and stir. You can add more sugar if desired.
  10. The porridge is ready and can be served.

With apple

How to cook sweet porridge in milk with an apple made from corn grits?

You will need:


Take a saucepan or saucepan to prepare porridge. The walls and bottom should be thick.

Step-by-step cooking method:

  1. Rinse the cereal well until the water runs clear.
  2. Grate the peeled apples on a coarse grater.
  3. Pour water and milk into a saucepan. Boil.
  4. Add cereal, salt and vanilla sugar. Cook over medium heat for about 20 minutes, stirring constantly.
  5. At the end of cooking, add apples and butter. Mix well, remove from heat.
  6. Let the porridge brew (about 20 minutes).
  7. The porridge is ready and can be served.

Breakfast with banana

You will need:


Step-by-step cooking method:

  1. Rinse the cereal well until the water runs clear.
  2. Finely chop the banana.
  3. Pour the cereal into the pan.
  4. Pour in water and bring to a boil, stirring constantly so that the porridge does not burn.
  5. Add salt and sugar when the water is absorbed.
  6. Pour in milk, add butter, mix well.
  7. Add banana pieces.
  8. The porridge is ready and can be served.

For babies

REFERENCE! For your baby's first feeding, you can use cornmeal, which is finely ground cereal.

You will need:

  • corn flour (4 tbsp);
  • water (250 ml, can be divided in half with milk);
  • butter (2-3 g).

Step-by-step cooking method:


Hearty dishes

With vegetables

You will need:


Step-by-step cooking method:

  1. Rinse the cereal well until the water runs clear.
  2. Bring the water to a boil.
  3. Add cereal, salt.
  4. Cook over low heat for 45 minutes, stirring constantly so that the porridge does not burn.
  5. At the same time, chop the onion.
  6. Grate the peeled carrots on a coarse grater.
  7. Place onions and carrots in a heated frying pan, add a mixture of peppers and salt.
  8. Fry for 3 minutes.
  9. Pour in boiling water and simmer for another 5 minutes.
  10. Cut the baked peeled peppers into strips.
  11. Add peppers and peas to the pan and mix well.
  12. Place vegetables on prepared porridge.
  13. The porridge is ready and can be served.

With meat

You will need:


Step-by-step cooking method:

  1. Prepare the chicken meat and cut into small pieces.
  2. Fry the meat on sunflower oil, add salt, pepper mixture.
  3. Chop the onion and add to the pan, fry until golden brown.
  4. Cut the carrots into cubes, fry with onions and chicken.
  5. Place the chicken and vegetables in a saucepan.
  6. Rinse the cereal well until the water runs clear. Add to meat.
  7. Pour in water, bring to a boil, add salt.
  8. Cook for 5 minutes until the water is absorbed.
  9. Remove from heat and let the porridge sit for about 10 minutes.
  10. The porridge is ready and can be served.

Sunny masterpieces

Hutsul banosh from western Ukraine

You will need:


For cooking you need to use a deep frying pan.

Step-by-step cooking method:

  1. Place sour cream in a frying pan and dilute with water.
  2. Bring to a boil, gradually add corn grits, stirring constantly with a wooden spoon so that no lumps form.
  3. Add salt, cook over low heat, stir constantly so that the porridge does not burn.
  4. Leave for 20 minutes until the porridge thickens, then remove from heat. Small droplets of sour cream fat will appear on the surface.
  5. Let it brew for 15 minutes covered.
  6. Chop the bacon, fry in a frying pan until golden brown with chopped onion.
  7. Grate the cheese on a coarse grater.
  8. Place the porridge on plates, place cracklings and fat on top, sprinkle with cheese.

Advice! It is recommended to serve lightly salted cucumbers with the dish.

Watch a video about the Transcarpathian style banosh recipe:

Peasant polenta from Italy

You will need:

  • corn flour (1 cup);
  • water (4-5 glasses);
  • oil;
  • parmesan (optional);
  • salt (to taste);
  • pepper (to taste).

Let's consider two types of preparation of classic polenta: soft and hard. You can choose according to your preference. Step-by-step cooking method:


Mamaliga from Romania

You will need:


Step-by-step cooking method:

  1. Pour water into a saucepan, add salt, put on fire, bring to a boil.
  2. Add corn flour, stirring constantly.
  3. Cook for about 25 minutes.
  4. Add butter.
  5. Stir and place on a wooden base.
  6. Cut with thread or a wooden knife.
  7. For the sauce, grate the garlic and mix it with salt.
  8. Add broth and sunflower oil to garlic.
  9. Mix well.
  10. Pour the sauce over the mamalyga, sprinkle with feta cheese and parsley.
  11. The dish is ready and can be served.

Watch the video about the hominy recipe:

Contraindications

Corn is contraindicated for:

  1. Increased blood clotting.
  2. Tendency to thrombosis.
  3. Thrombophlebitis.

Such a popular corn porridge has a huge number of variations in its preparation. And there are more and more recipes, because many housewives like to experiment with this dish.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Corn porridge with milk

Many people will not refuse to enjoy the aromatic kernels of freshly boiled corn, but not everyone is aware of how healthy and tasty the porridge made from this grain is, so they often simply ignore it as a side dish or main dish. However, corn porridge with milk or water, cooked according to a special recipe, can be as healthy as buckwheat and is not inferior in taste to other cereals - the main thing is to know how to cook such porridge correctly in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

The technology for cooking porridge from corn grits is not very different from the recipe for other cereal dishes. First, the cereal is washed in several waters, then poured with milk, salt and a spoonful of sugar are added and cooked over low heat, stirring occasionally. After cooking, the dish is flavored with butter or other ingredients are added. Milk corn porridge turns out very tasty with raisins, pumpkin, honey, and dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salty cheese, herbs or vegetables.

How long to cook corn porridge with milk? It must be said that porridge made from corn grits with milk does not belong to quick dishes, even highly crushed corn kernels remain very hard, so they take a lot of time to completely boil. You need to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grind, the sooner the grains will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to take coarsely ground corn. For mash porridge, Moldavian hominy or Italian polenta, corn flour or medium-ground grits are suitable.

Recipes for corn porridge with milk

This cereal is famous all over the world for its beneficial properties, because corn is very rich in vitamins different groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. Corn grains contain a lot of fiber, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered dietary product. Milk porridge made from corn grits is ideal for the diet of babies, because its gluten content is minimal.

Many people include this tasty and healthy cereal in their daily diet very rarely, because they do not know how to cook corn porridge with milk or even how to cook it with water. There are features that you need to remember before you start preparing this cereal dish. Below you will find different variants corn porridge with photos and step by step description recipes.

Corn grits porridge

  • Number of servings: 4 persons.
  • Calorie content of the dish (100 g): 120.6 kcal.
  • Purpose: for breakfast.
  • Cuisine: international.

The classic recipe for corn porridge with milk always remains relevant and in demand. To cook liquid milk soup, you should take 6 times more milk than cereal. To prepare thick porridge, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn to 3.5-4 cups of milk.

Ingredients:

  • coarse corn grits - 1 tbsp.;
  • milk – 4 tbsp.;
  • salt - a pinch;
  • sugar or honey - to taste.

Cooking method:

  1. Pour milk into the pan, add salt. Boil.
  2. Then pour the washed cereal into the liquid and mix thoroughly to avoid the appearance of lumps.
  3. Cook over medium heat for 20 minutes without a lid. Don't forget to stir from time to time.
  4. Cover the pan with a lid and leave on low heat for another 40 minutes.
  5. After turning off the stove, add butter and sugar or honey to taste to the milk soup.

Corn flour porridge

  • Cooking time: 56 minutes.
  • Number of servings: 8 persons.
  • Calorie content of the dish (100 g): 102.3 kcal.
  • Purpose: for breakfast, dinner, to festive table.
  • Cuisine: Moldavian.

The world famous Moldovan mamaliga is prepared exclusively from corn flour. Due to the miniature size of the grains, after cooking and cooling the mass turns into an elastic but soft cereal cake, which can be easily cut into portioned pieces with a damp knife or thread. The traditional recipe for this wonderful side dish with photo is described below.

Ingredients:

  • corn flour - 3 tbsp;
  • water – 5 tbsp.;
  • salt – 0.5 tbsp. l.;
  • vegetable oil – 1 tbsp. l.

Cooking method:

  1. Boil water in a thick-walled saucepan.
  2. Add salt, add vegetable oil.
  3. Add corn flour in a thin stream, while actively stirring the liquid.
  4. Cook over medium heat for 15 minutes, stirring occasionally.
  5. Then reduce the heat to low and continue cooking for another 25 minutes.
  6. Turn the container with the finished dish onto a large wooden board. Carefully remove the hominy from the pan.
  7. Let cool slightly, then cut into portions.

For a child

  • Cooking time: 45 minutes.
  • Number of servings: 2 persons.
  • Calorie content of the dish (100 g): 114.8 kcal.
  • Purpose: for breakfast.
  • Kitchen: children's.
  • Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of the cereal is that it contains almost no gluten, so it is suitable for even the youngest children. younger age and allergy sufferers. If ready-made flour is difficult to find on sale, you can easily prepare it yourself using a coffee grinder. To make a plate of porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

  • corn flour - 3 tbsp. l.;
  • milk – 1 tbsp.;
  • sugar – 1 tbsp. l.;
  • butter – 10 g;
  • fruits, berries - to taste.

Cooking method:

  1. Bring milk to a boil.
  2. Reducing the heat to low, carefully add flour in a thin stream, stirring vigorously.
  3. Cook for 15 minutes, stirring all the time. Then turn off the fire.
  4. Add sugar and butter.
  5. Wrap the pan in a towel and leave on the hot stove for another 15-20 minutes.

With pumpkin

  • Cooking time: 72 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish (100 g): 107.1 kcal.
  • Purpose: for breakfast, dinner, dessert.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Corn porridge made with milk and pumpkin turns out to be very tasty, healthy and nutritious. Sunny corn together with sweet and bright pumpkin create a unique flavor duo, and if you cook the dish not just on the stove, but in a clay pot in the oven, and add a little honey, even the most fastidious gourmet will not be able to resist such a treat.

Ingredients:

  • medium-ground corn grits – 1.5 tbsp;
  • milk – 6 tbsp;
  • pumpkin – 300 g;
  • butter – 35 g;
  • sugar – 2 tbsp. l.;
  • honey - to taste.

Cooking method:

  1. Boil the milk. Pour half of it into a saucepan and add the corn there, stirring thoroughly.
  2. Simmer over low heat for 20 minutes.
  3. Pour the other half of the milk over the diced pumpkin pulp. Cover with a lid and leave.
  4. Then place the milk-cereal mixture and pumpkin with milk in layers in a large pot. Sprinkle each layer with a little sugar and top with a piece of butter.
  5. Cover with a lid or foil and place in an oven preheated to 200 degrees for 40-45 minutes.
  6. After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

  • Cooking time: 48 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish (100 g): 98.8 kcal.
  • Purpose: for breakfast, dinner.
  • Cuisine: Georgian.
  • Difficulty of preparation: easy.

Many peoples highly value the taste and benefits of corn grits, so almost every national cuisine can boast of delicious original dish from this cereal. Georgians often prepare unsweetened corn porridge with suluguni cheese, which can easily be replaced with another salty cheese - feta cheese or Adyghe cheese. The authentic name of the dish is elarzhji. See the step-by-step recipe with photos below.

Ingredients:

  • coarsely ground corn grits – 1.25 tbsp;
  • milk – 1.7 l;
  • salted cheese – 450 g;
  • salt – 0.5 tsp.

Cooking method:

  1. Wash the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
  2. Pour milk into a thick-walled saucepan or cast-iron pot. Place on medium heat and let it boil.
  3. Place salt and cheese into boiling liquid. Stir thoroughly.
  4. Gently add the cereal, stirring continuously.
  5. Continue stirring for about 10 minutes until the mixture begins to thicken.
  6. Then cover the pan with a lid, put on the lowest heat and simmer for another 25-30 minutes. Serve the dish hot.

With dried fruits

  • Cooking time: 65 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish (100 g): 122.7 kcal.
  • Purpose: for dessert.
  • Cuisine: international.
  • Difficulty of preparation: medium.

Corn porridge always turns out tasty and satisfying, but in its usual form it quickly gets boring. But you can make a gorgeous dessert from it - sweet casserole from corn porridge with milk and dried fruits. This format of boring ordinary porridge will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make a dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

  • corn grits - 1 tbsp;
  • water – 1 tbsp.;
  • milk – 1 tbsp.;
  • sugar – 2 tbsp. l.;
  • dried apricots, raisins, figs – 50 g each;
  • egg – 1 pc.

Cooking method:

  1. Rinse the cereal, pour cold water and leave for a couple of hours.
  2. Then drain the water, add fresh water, and put on fire.
  3. Cook for 15 minutes, then add a glass of boiled milk.
  4. Turn off the heat, but leave the cereal and milk on the hot stove for another 20 minutes.
  5. Meanwhile, pour boiling water over the dried fruits and leave for 10 minutes, then drain and cut into small cubes.
  6. Cool the porridge slightly, add dried fruits, sugar and eggs. To stir thoroughly.
  7. Grease a baking dish with butter and place the prepared mixture into it.
  8. Bake in the oven for 15-20 minutes until golden brown.

With meat

  • Cooking time: 53 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish (100 g): 164.3 kcal.
  • Purpose: for dinner, on a hike.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, try this recipe for corn porridge with meat and vegetables. Men will like a fattier option with pork or lamb, but if you take lean beef or chicken, you will get low calorie dish, which will not harm the figure. This variation of corn porridge will be an excellent alternative to pilaf.

Ingredients:

  • chicken fillet – 280g;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • bell pepper – 1 pc.;
  • corn grits – 150 g;
  • vegetable oil – 40 ml;
  • salt – 0.5 tbsp. l.;
  • spices - to taste.

Cooking method:

  1. Chicken fillet not very cut in large pieces, place in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
  2. Cut a large onion into half rings and add to the meat. Fry until soft and translucent.
  3. Grate the carrots on a coarse grater and also add them to the frying pan.
  4. Next send cut into half rings bell pepper. Stew the meat and vegetables until half cooked.
  5. Next, pour the washed cereal into the frying pan, add salt, spices, and add two glasses of water.
  6. Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
  7. Before serving, sprinkle with fresh chopped herbs.

With banana

  • Cooking time: 40 minutes.
  • Number of servings: 3 persons.
  • Calorie content of the dish (100 g): 96.5 kcal.
  • Purpose: for breakfast.
  • Kitchen: children's.
  • Difficulty of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other food, both sweet and salty. If you add corn milk porridge with fruits, you will get a real vitamin bomb. Banana is good for this purpose. It is rich in vitamins and microelements, and is easily converted into puree, so this dish is recommended by pediatricians as an essential component of the children's diet.

Ingredients:

  • corn flour – 0.5 tbsp;
  • milk – 450 ml;
  • water – 1 tbsp.;
  • salt - a pinch;
  • sugar – 1 tbsp. l.;
  • butter – 15 g;
  • banana – 1 pc.

Cooking method:

  1. Pour milk and water into the pan and let it boil.
  2. Then add salt and carefully add flour.
  3. Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
  4. Meanwhile, mash the banana into a puree and add to the porridge before serving.

In a slow cooker

  • Cooking time: 60 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish (100 g): 120 kcal.
  • Purpose: for breakfast.
  • Cuisine: international.
  • Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. You can cook anything in a slow cooker, and porridge made from corn grits is no exception. True, inexperienced housewives may not succeed the first time. To do this, it is worth remembering some subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

  • corn grits – 200 g;
  • water – 2/3 cup;
  • milk – 1 and 1/3 tbsp.;
  • salt - a pinch;
  • sugar – 1.5 tbsp. l.;
  • butter – 35 g.

Cooking method:

  1. Rinse the cereal well, place it in a multicooker bowl and add water.
  2. Add salt, sugar, mix.
  3. Cook in the “Milk porridge” mode for 25 minutes.
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    Discuss

    How to cook milk porridge from corn grits - step by step recipes in a saucepan, cauldron or slow cooker with photo

Corn grits porridge is extremely useful product. It is made from ground dried corn kernels. Porridge can be consumed as a separate dish or as a side dish for meat and vegetable salads.

Bread is baked from corn flour, pies are made, and various sweets are made. This cereal makes delicious dietary soups. Flakes are used in muesli as a quick breakfast.

Tablets are even made from these cereals. Flour is also used in cosmetology to make masks.

Corn grits come in the following types:

  1. Coarse grind. Such grains are used to make flakes. They are made from corn kernels.
  2. Fine grind. This flour is used to make children’s favorite delicacy – corn sticks.
  3. Polished. Particles of kernels of various sizes are added to this cereal. The grains are polished using special equipment. Each grain has rounded edges.

General information about corn

In ancient times, the American Indians worshiped corn. They considered this plant sacred. Medicines were made from the leaves of the bush. Even now, adherents of alternative medicine treat hepatitis with the help of tincture of corn leaves. And from the hairs - stigmas - a decoction is made that treats indigestion.

The calorie content of corn porridge per 100 grams is approximately 330 kcal.

The dish is rich in useful microelements, and also does not cause allergies at all. Therefore, doctors allow even small children to use it.

  • fatty acids: linolenic, arachidonic, which control cholesterol levels in the blood;
  • vegetable protein, which is a building material for muscles;
  • vitamins of group B, A, E;
  • calcium, phosphorus, iron, potassium, copper, silicon.

What are the benefits of corn porridge?

The uniqueness of the product is that it retains its valuable qualities when cooking and frying. And all the beneficial microelements and vitamins contained in the product are very easily absorbed by the body.

Benefits of corn porridge:

  1. Regular use of the product yellow color, prevents depression in people, and also chronically Bad mood. Psychologists and nutritionists have proven the fact that the color of a product influences a person’s psycho-emotional state.
  2. Strengthening the nervous and immune system. This is due to the content of valuable vitamins B5, B1. Doctors strongly recommend that people with mental disorders consume this dish.
  3. Prolongation of youth and beauty, thanks to the presence of vitamins A, E.
  4. Vitamin PP regulates all important functions of the body.
  5. Eating it for breakfast normalizes intestinal function.
  6. The large amount of fiber contained in cereals helps eliminate harmful toxins from the body.
  7. Rich in carbohydrates and carotene. And these are those valuable microelements that maintain strength and energy in the body in the absence of physical activity.
  8. Grains strengthen the heart and blood vessels. Valuable grains regulate cholesterol levels and rid blood vessels of harmful plaques. Therefore, regular consumption of them prevents heart attacks and strokes.
  9. Recommended for use by expectant mothers. It promotes the proper formation of the fetus, thanks to the content of valuable folic acid.
  10. Corn porridge- This is a universal product that is suitable not only as breakfast, but also as side dishes, soups for meat and fish dishes.
  11. A cereal product is a must for those who want to lose weight! After all, despite its satiety, it leaves no chance for putting on extra pounds.

Despite such an impressive list of advantages, there are also contraindications:

  1. This product is low-calorie. Therefore, it is contraindicated for people suffering from weight deficiency.
  2. If you have a stomach ulcer, it is also not recommended to use it.
  3. If you have liver and gallbladder diseases, you should consult a doctor and then use this product.

Anyone can cook corn porridge. This activity will take no more than 30 minutes.

Corn porridge recipes

It would seem that cooking corn porridge is as easy as shelling pears! But this unique product requires compliance with its own rules.

  1. To improve the taste, you can add pieces to the dish baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts.
  2. For salty dishes, sugar should not be added. Just add grated cheese and tomato paste.
  3. Corn product is extremely healthy. Since it contains all valuable microelements and vitamins.
  4. Regular consumption improves intestinal motility and has a beneficial effect on the liver.
  5. The finished dish can be kept in the refrigerator for up to 2 days, and the cereal itself can be stored for about 2 years. Before purchasing, you should carefully look at the production date of the cereal.
  6. When cooking, add 4 parts of liquid to 1 part of cereal.
  7. It is better to cook porridge in a thick-walled cast iron pan.
  8. If the dish turns out hard after cooking, then it should be simmered over low heat for another 5-10 minutes.
  9. To prevent the porridge from burning, it should be stirred all the time while cooking.
  10. The cereal product should be stored in a cool, dark place. A dry glass jar with an airtight lid is best for this.
  11. Before cooking, the cereal should be thoroughly washed and foreign particles should be removed.
  12. For a sweet dish, it is better to use honey rather than sugar.
  13. To work in the kitchen you will need high-quality utensils. A cast iron pan with a thick bottom will do. After all, wide walls retain heat longer, which makes them open better taste qualities dishes. In Rus', all porridges were cooked in thick cast iron ovens.

How to cook corn porridge in water

Corn porridge with water is delicious, quick and healthy breakfast for the whole family.

To prepare 2 servings you will need the following products:

  • corn grits - half a glass;
  • water – 2 glasses;
  • butter – 20 grams;
  • honey – 2 teaspoons;
  • salt - a pinch;
  • dried apricots.

How to cook:

  1. Pass the cereal through a sieve and then wash.
  2. Take another pan, pour in 0.5 liters of water, add salt, then bring to a boil.
  3. Pour the cereal into boiling water, lower the heat, then cook for 15 minutes, stirring thoroughly.
  4. Add oil to the cooked porridge, cover the pan tightly with a lid, wrap the dish with a towel to allow the dish to steam and gain flavor.
  5. Place on plates and add raisins and dried apricots on top. If you have fresh berries and fruits, you can add them to your plates.

How to cook corn porridge with milk

Recipe for corn porridge with milk:

  1. Take a medium-sized saucepan and pour 150 grams of dry cereal into it.
  2. Pour the mixture with purified water, volume 300 ml.
  3. The porridge should boil and then simmer over low heat for 20 minutes. Bubbles on its surface will indicate readiness. It begins to increase in volume and “shoot out”.
  4. Before finishing cooking, add salt and add 10 grams of butter. After 5 minutes, turn off the gas and let it brew under a closed lid for another 10 minutes.
  5. While the delicacy is gaining flavor, we begin preparing the milk. To do this, pour 1 glass of milk into a small saucepan and bring it to a boil.
  6. Pour the milk into the saucepan with the porridge, turn the heat back on low and simmer for 5 minutes, stirring.
  7. You can add sugar or honey, as well as various dried fruits and nuts, so the dish turns out not only satisfying, but also healthy.

Children love corn porridge with milk. This is a very nutritious and healthy product for a growing body.

Popular dishes made from corn grits

Cornmeal pie

Required ingredients:

  • wheat flour – 200 grams;
  • finely ground corn flour – 200 grams;
  • sugar – 150 grams;
  • egg – 1 pc.;
  • milk – 1 glass;
  • vegetable oil – 70 grams;
  • baking powder – 3 teaspoons;
  • salt – 1 teaspoon;
  • raspberries.

Cooking method:

  1. Preheat the oven to 200 °C and grease the deco with oil. During this time, start working on the dough.
  2. Pour wheat and corn flour into a large container. Add salt, sugar, baking powder. Mix everything.
  3. Beat the egg into the flour mixture, add milk and vegetable oil, and then mix again.
  4. Brush the top of the pie with egg yolk to make the crust golden brown.
  5. Place raspberries along the edge of the pie. Instead of berries, you can use orange, banana or pineapple slices.
  6. Place the viscous dough on a baking sheet and place in the oven for 20 minutes.

Italian polenta with cheese

Required ingredients:

  • corn grits – 100 grams;
  • Parmesan cheese – 50 grams;
  • butter – 10 grams;
  • water – 400 grams;
  • salt - to taste.

How to cook:

  1. Take a saucepan with a thick bottom, pour water into it and put on fire.
  2. Grate the cheese.
  3. As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
  4. Reduce the heat, continue stirring, and cook the porridge for another 5 minutes until there is no water left in the container.
  5. As soon as the mass becomes so dense that it is able to hold a spoon, the fire can be turned off. (Time full readiness– 25-30 minutes).
  6. Place the thick mixture on a pastry board and let it cool slightly.
  7. Roll out this mass and make various shapes from it using pastry molds. Can also be used Silicone forms, which should be filled with porridge.
  8. Take a baking sheet, grease it and place the corn porridge figures on it.
  9. Place a small piece of butter on each figure and sprinkle with grated cheese.
  10. Place the deco in the oven preheated to 100°C. Set the timer for 20 minutes. During this time, the cheese should melt, forming a golden crispy crust on top of the flatbread.
  11. The finished composition can be decorated with caramelized pear or honey on top.

Corn porridge with mushrooms

Required ingredients:

  • Pour the cereal into boiling water in a thin stream, stirring gradually.
  • After 10-12 minutes, turn off the gas. Add the frying from the frying pan and mix everything thoroughly.
  • Cover the pan tightly with a lid, wrap it in a towel and let it stand on the stove with the gas off for 1 hour.
  • After the dish has steeped and gained flavor, it can be served warm.

    • Corn porridge in a slow cooker

    Required ingredients:

    • cereals 200 grams;
    • water – 1.5 cups;
    • milk – 1 glass;
    • sugar – 1 tablespoon;
    • salt - half a teaspoon;
    • butter – 50 grams.

    Recipe for corn porridge in a slow cooker:

    1. Sift the cereal and run running water through it.
    2. Pour the resulting mixture into the bowl and add sugar and salt.
    3. Pour 1 glass of water and 1 glass of boiled milk into the bowl.
    4. How long to cook corn porridge? Usually the timer is set for 25 minutes.
    5. As soon as the food is cooked, set the “Keep Warm” mode. This is to make her soften up.

    Smear porridge can be cooked in a double boiler. To do this, pour half a glass of cereal into a bowl and fill it with 2 glasses of water. Set the timer for 30 minutes, and then add a spoonful of honey and a pinch of salt. After this, hold for another 5 minutes.

    At the end it should be soft and delicate in texture. Therefore, if coarse cereal is available, it should be crushed with a blender or coffee grinder. But under no circumstances should you turn the cereal into dust. The grains should be up to 1 mm.

    Corn porridge in a slow cooker is the best solution for preparing breakfast. A morning meal is a boost of energy for the whole day. Therefore, it is very important to choose the right diet for breakfast - this is health for the whole family!

    Corn grits in this recipe First, it is boiled for some time in water, and the milk is added a little later, in parts, not all at once. This way the porridge turns out soft, the grains are well cooked and do not stick to the bottom.

    You can supplement corn porridge with water and milk with any soft nuts, slices of fruit, berries, condensed milk, or jam. According to your taste and desire, you can add vanilla sugar; sugar or powder with natural vanilla will give a special taste.

    Pour water into the pan.

    Add corn grits. Add sugar, salt, bring to a boil, reduce heat to low and cook the cereal in water until the water is completely absorbed. Stir the porridge periodically.

    At this stage, the porridge will begin to “shoot”, so pour in the milk little by little and stir the porridge, avoiding aggressive seething. Gradually, the cereal will begin to absorb milk. The main thing is to add it a little at a time and stir the porridge often with a spoon or spatula.

    When all the milk has been completely added and the porridge becomes homogeneous, add butter, stir the porridge and simmer over low heat for 10-15 minutes. I just leave the porridge on a heated electric stove, and so it “finishes” using the residual heat.

    Ready-made corn porridge with water and milk is good when served hot. But even when cold, the porridge is wonderful, it’s so similar to pudding.


    Rinse the corn grits thoroughly and pour salted and/or sweetened boiling water into a saucepan. Stir, cook with occasional stirring. Then add oil to the porridge and cook some more.

    Cook corn grits in bags for.

    How to cook porridge from corn grits

    Products for porridge
    Serves 2
    Corn grits - 1 cup
    Liquid (milk and water in the desired proportion) - 3 cups for thick porridge, 4-5 cups for thin porridge
    Butter - cube 3 centimeters side
    Sugar - 1 heaped teaspoon
    Salt - a quarter teaspoon

    How to cook porridge from corn grits

    • Pour the corn grits into a sieve and wash under cold water, then let the water drain.
    • Pour milk into a saucepan, place on low heat, bring to a boil and turn off the heat.
    • Pour water into another pan, put on fire, add salt and bring to a boil. As soon as the water boils, add corn grits and cook over low heat without a lid for 5 minutes until the water has completely evaporated.
    • Add boiled milk to the corn grits, stir and cook for 15 minutes, stirring regularly with a wooden spoon or spatula. Place a cube of butter into the cooked porridge, add sugar and stir.
    • After cooking, it is recommended to wrap the corn porridge in a blanket for 15 minutes to evaporate, ideally for several hours.
    In corn porridge as supplements you can add dried apricots, raisins, chopped prunes, grated pumpkin, yogurt, jam, vanilla sugar, honey. If porridge is offered for dinner, you can add vegetables and boiled meat.

    How to cook porridge from corn grits in a slow cooker
    Pour the washed corn grits into the multicooker bowl, add sugar, salt and butter. Pour in milk and water, stir, cook on the “milk porridge” mode for 30 minutes, then 20 minutes on the “heat” mode to evaporate, or simply do not open the multicooker lid for a few minutes.

    How to cook corn porridge in a double boiler
    Pour corn grits into a cereal container, add milk and water, and place in a double boiler for half an hour. Then salt and sweeten the porridge, add butter, cook for another 5 minutes.

    If you have coarsely ground corn grits that are difficult to boil, you can grind it in a coffee grinder or kitchen mill, it will cook faster.

    Fkusnofacts

    What to add to corn porridge
    Corn porridge can be varied by adding pumpkin, raisins, dried apricots, apples, dried peaches, canned pineapple or peaches. If you want unsweetened corn porridge, you can make it with cheese, tomatoes, and feta cheese.

    Calorie content of corn grits- 337 kcal/100 grams.

    Benefit Corn grits are due to the large amount of vitamins A, B, E, K and PP, silicon and iron, as well as the presence of two important amino acids - tryptophan and lysine. Due to its high fiber content, it removes toxins from the body and clears the intestines of waste products.

    Shelf life of corn grits- 24 months in a dry and cool place.

    Shelf life of corn porridge- 2 days in the refrigerator.

    Cost of corn grits from 80 rubles/1 kilogram (average cost in Moscow as of June 2019).

    Proportions for cooking corn grits
    When cooked, corn grits increase in volume 4 times, so add 4 parts of water to 1 part of the grits.

    Perfect pan for cooking corn grits- with a thick bottom.

    Ready corn porridge becomes very soft and thick. If the porridge turns out to be too thick, you can add milk or cream and simmer over low heat for another 5 minutes.

    For a glass of corn grits - 2.5 glasses of milk or water, a tablespoon of sugar and half a teaspoon of salt. butter- 1 small cube. So cook in a saucepan with constant stirring.

    In a slow cooker- for 1 cup of corn grits, 3.5 cups of milk or water. “Milk porridge” mode for 20 minutes, then “warm up” for 10 minutes. Or you can turn on the " buckwheat"for 20 minutes.

    In a steamer- just like in a saucepan, cook for half an hour.

    See classic porridge recipes and how to cook porridge from corn flour.
    There are many types of corn grits, but stores sell polished ones - these are crushed corn kernels, previously polished. A number is often written on packages of ground corn - from 1 to 5, this indicates the grind size. 5 is the smallest, it cooks the fastest, 1 is the largest, it takes longer to cook.

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