Porridge is the most important component of the diet. They are sources of vitamins, microelements and other useful substances. Moreover, each cereal is tasty and healthy in its own way. The corn product deserves special attention. Flour, cereals, starch and even oil are made from the grains of this culture. All products are very popular in cooking, but it is corn porridge that contains the most valuable components.

Features of corn grits

It’s not for nothing that porridge made from yellow corn grains is popularly called the “Queen of the Table.” At minimum quantity allergens, it has numerous beneficial substances. Squirrels plant origin actively participate in the metabolic processes of the body. Since the product does not contain the protein component gliadin, it can be consumed even by those who suffer from celiac disease.

Cereals contain 3 types of fatty acids: arachidonic, linolenic and linoleic, they are responsible for regulating cholesterol levels in the blood. This food contains vitamins A, PP, B, E and H, as well as calcium, silicon, nickel, copper and phosphorus with iron. This composition allows you to include corn delicacy in the diet of patients diabetes mellitus, and also recommend it to those who suffer from exhaustion and are recovering from serious illnesses.

100 grams of this food contain about 328-330 Kcal, so it definitely cannot be called low-calorie and dietary. But even a small portion of tender, tasty porridge will help you fill up and get real pleasure from the meal.

There are 3 types of corn product fractions used for different products and dishes:

• Coarse grinding used for the production of flakes
• Fine grind used in making corn sticks
• Polished, sold in stores as cereal

How to cook corn porridge: classic recipes

There are many options for preparing porridge from corn raw materials. The cereal can be used to make a sweet or savory dish. To improve the taste, oil and sometimes spices are added to the porridge. The food goes well with vegetables, meat and various sauces. To understand which recipe you like best, you should start your acquaintance with healthy and satisfying culinary delights with classic recipes.

Corn porridge on water

This dish can be served with vegetable salads, meat and fish or with sweets (dried fruits and dried apricots). If you follow the proportions and cooking rules, you will get a tender mass that melts in your mouth. For porridge you will need:

• 1\2 cups of cereal
• 500 grams of water
• 1 tablespoon butter
• 1 pinch of salt

As a rule, grocery supermarkets sell peeled, ready-to-cook products. But to be sure of the taste of your future food, you should still prepare corn porridge, sift it through a sieve, and then rinse under running water.

Pour water into a saucepan, cast iron or other container with a thick bottom, add salt and put it on the fire. As soon as the liquid boils, the corn mixture is added to it, everything is stirred, and when foam appears, the fire is reduced to a minimum. It is best to cook with the lid closed. The cooking time is 15-17 minutes, but to make sure that the mass is cooked well enough, you should try it.

Oil is added to the hot porridge, everything is mixed and placed on plates.

Porridge with milk

Milk porridge made from corn is more aromatic and tasty than the one prepared in water. Cooking it is not at all difficult. To prepare this delicacy you will need the following products:

• 150 grams of cereal
• 330 grams of water
• 250 grams of milk (preferably homemade)
• 10 grams salt

Sugar, vanillin or honey are added if desired. Sweet additives will turn the finished product into a delicious dessert. For this amount of cereal you will need 1 tablespoon of raisins and the same amount of chopped dried apricots.

The dry corn mass is sifted and washed. Water is poured into a suitable container and the cereal is poured in, then everything is salted. As soon as the mixture begins to bubble, foam and “shoot”, it is worth reducing the heat. The dish is prepared for about 20 minutes, after which oil is added to the mass, everything is stirred and infused for 10 minutes with the lid closed.

A glass of milk is heated in a separate container, as soon as it starts to boil, porridge is added there, the components are mixed and cooked over low heat for several minutes (no more than 5).

If in this recipe use not 1, but 4 glasses of milk, you will get a delicious, sweet corn soup.

Porridge in a slow cooker

You can use a slow cooker to prepare thick, hearty corn mixture. With its help, anyone can cook porridge. For preparation you will need:

• 1 cup cereal
• 0.5 liters of milk
• 250 grams of water
• 1 tablespoon granulated sugar
• 50 grams butter

As in previous recipes, the dry corn product is passed through a sieve and washed. Next, you need to put the main ingredient in the multicooker bowl, adding oil to it and setting everything to the “Baking” mode for 10 minutes.

After this, sugar, water and milk are added to the mass (you can pre-mix the products in a separate bowl or bowl) and the “Porridge” mode is turned on for 10 minutes. When the device turns off, it is advisable to let the treat brew for a while, then the food will turn out more aromatic and delicate in taste.

To speed up cooking in the Multicooker, you should use the “Multicook” mode. It will take no more than 10 minutes to cook the product at 150 degrees. The finished mass will not only have a perfectly homogeneous consistency, but also an unusually pleasant taste. By pre-steaming the product in the “Cereal” mode for half an hour, you can achieve the looseness and airiness of the finished dish.

A feature of corn grits is constant thickening. Having prepared food and left it to steep, after 20 minutes you may well find in the pan not a semi-liquid, but a rather dense product. In this case, you can add a little milk or water, heat everything over low heat and stir thoroughly. When cooking soups, cereals and water are taken in a ratio of 1:8.

The finished porridge can be stored in the refrigerator for up to 3 days, but it is best to cook it immediately before use.

There is nothing complicated in preparing corn delicacies; you just need to decide on a recipe and carefully follow all the steps described in it.

Read also

The popularity of corn porridge is explained by the fact that it is low in calories and does not contain gluten. The finished dish goes well with cheese, meat, vegetables, spices, yoghurt, jam, and canned fruit. Knowing how to cook corn porridge with milk, you can always prepare a hearty dietary lunch or dinner for children or adults.

Proportions

To cook corn porridge with milk according to the classic recipe, take 3 cups of liquid per 1 cup of cereal. If you want to make the porridge more liquid, use a ratio of 4:1. Regardless of the amount of milk, the finished dish will thicken. Butter, which is added just before serving, will help make it more tender.

Cooking technique

The classic recipe for corn porridge with milk includes the following ingredients:

• cereal – 90 g, or 4.5 tbsp. l. with a slide;
• milk – 400 ml, or 2 glasses;
• salt to taste;
• sugar – 1–2 tsp;
• butter.

Measure out the ingredients. Pour milk into a saucepan, heat until room temperature, add cereal. If the milk is overheated, the cereal will stick together into lumps, which will then be impossible to break. Stirring thoroughly, bring the porridge to a boil, reduce heat to low, and simmer for 12 minutes. By the end of cooking, the porridge will become thick. Turn off the heat, add sugar, leave covered for 5 minutes. Season before serving butter, you can add honey, dried fruits or jam.

To make corn porridge a success, rinse the cereal thoroughly before using.

The corn is not boiled, but simmered; it must be cooked in a thick-walled pan, otherwise it will stick to the bottom.

With milk and water

The recipe includes the following products:

• corn grits – 250 g;
• milk – 500 ml;
• water – 500 ml;
• sugar – 40 g;
• butter – 40 g;
• salt – 10 g.

Boil water, add cereal, mix thoroughly, cook for 10 minutes. Then pour in the preheated milk, add sugar and salt. Simmer for 20 minutes on low heat. Season the finished corn porridge with butter.

With dried fruits

Sugar and dried fruits turn corn porridge into a sweet dessert. To prepare you will need the following set of products:

• cereal – 150 g, or 1 glass;
• milk – 2 glasses;
• water – 3 glasses;
• vanilla sugar – 0.5 sachet;
• refined sugar – 2–4 tbsp. l.;
• butter – 50 g;
• salt, dried apricots, raisins - to taste.

Rinse the corn grits, add water and bring to a boil. Cook until it swells. Pour in milk, add sugar, vanilla sugar, salt, cook over low heat until tender. Add dried fruits along with butter before serving.

Corn porridge with dried fruits is an excellent substitute for a sweet dessert.

With pumpkin

Pumpkin goes perfectly with corn, but you need to cook it separately. Use the following proportions of products:

• cereal – 150 g, or 1 glass;
• milk – 3 glasses;
• pumpkin pulp – 300 g;
• sugar – 1 tbsp. l.;
• salt, butter - to taste.

Peel the pumpkin and remove seeds, cut into cubes, sprinkle with sugar. Heat over low heat until it releases the juice. Boil the vegetable in own juice until ready.

Fry the corn grits in a dry frying pan without oil. When it turns golden, pour hot milk over it and leave to swell for 30 minutes.

Combine pumpkin and corn, add salt and bring to a boil. Then remove from heat and simmer under a lid and a warm towel. When the porridge cooks, it will become fragrant. Before serving, season the dish with butter.

In the oven

The technique for properly preparing a dish in the oven is quite simple, although it will take a lot of time. Use proportions to classic recipe. Place the cereal in portioned pots, pour boiled milk, add salt, and cover with lids. Leave to simmer in the oven preheated to 180°C. The porridge arrives within an hour. Before serving, season the dish with oil and add herbs if desired.

In a slow cooker

Multicookers do an excellent job of preparing porridge. The dish does not burn, does not run away, and heats up evenly. The heating mode makes it even softer and more tender.

Use products in the following proportions:

• corn grits – 180 g;
• milk – 350 ml;
• water – 550 ml;
• butter – 40 g.

First, put the butter and cereal into the bowl and heat in the “baking” mode for 10 minutes. Then add the rest of the ingredients. Cook in the “milk porridge” mode, setting the timer for 2 hours.

Children's recipe

For children, corn porridge needs to be simmered on fire longer. This allows you to achieve a delicate consistency. For small child cook from small grains, and before serving, grind the mass with a blender. The recipe includes classic ingredients:

• corn grits – 60 g;
• milk – 100 ml;
• water – 200 ml;
• butter – 10 g.

Rinse the cereal, add water, cook over low heat for 20 minutes. Pour in the milk and simmer the porridge for 15 minutes. Season the dish with oil and serve.

Italian recipe

Italian-style corn porridge is served with a delicate cheese sauce, thanks to which a simple dish becomes festive. You will need the following ingredients:

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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 remove 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 correct formation of the fetus, thanks to the content of valuable folic acid.
10. Corn porridge is a universal product that is suitable not only as a breakfast, but also as a side dish, soup 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 closed lid 10 minutes more.
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;
• corn flour finely ground – 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!

• polished - for consumption;
• large – flakes are made from it;
• small - sticks are made from it.

Corn porridge is rich in microelements that are necessary for the functioning of the body. Among its useful qualities are:

• hypoallergenic - can be used as the first complementary food for children;
• normalization of cholesterol levels;
• cleansing the body;
• improved digestion;
• skin rejuvenation;
• fiber content;
• improvement nervous system;
• has a beneficial effect on the functioning of the heart and blood vessels.

Corn flour also contains histidine and tryptophan, which are components of vegetable protein. The chemical composition is suitable for women during pregnancy.

Recipes for making delicious porridge

Before cooking, it should be borne in mind that the larger the grain for which corn was used, the longer it will take.

Basic rules for cooks:

1. Cereals must be thoroughly washed, regardless of grinding.
2. Dishes should only be used with thick walls.
3. Pour the main component into the boiling liquid, stirring.
4. Cook over medium to low heat.
5. To prepare a liquid mass, the ratio of cereal to liquid should be 1:4, and for a thick mass – 1:3.
6. After cooking, keep the dish covered for a quarter of an hour.

Adding milk and butter will add tenderness. If porridge is prepared for a child under one year old, then the milk must be diluted. Women know how to prepare maize porridge: they have their own secrets and recipes by which they prepare it. Various products will help give you a new, unusual taste.

Porridge on the water

Corn porridge on water is combined with meat, fish and vegetables. You can add nuts, dried fruits and honey to the dish, which will diversify the children's menu. This option is easy to prepare, but takes a long time – 60 minutes.

For cooking you need:

• corn flour - 1 tbsp;
• water – 600-800 ml;
• butter – 50 g;
• salt - a pinch.

Preparation

1. Add processed maize and seasoning to boiling water.
2. Cook until boiling over medium heat for half an hour, stirring.
3. Remove from heat, add oil and stir.
4. Insist.

You can add honey, but it is better after the porridge has cooled. So he will save beneficial features.

Unsweetened porridge is suitable as a side dish.

Porridge with milk

Cooked porridge with milk is the simplest dish, but it is difficult to underestimate its benefits. The beneficial properties of milk increase the benefits of corn grits. You can cook corn porridge in milk so that it is soft and juicy if you first boil the grain processing product.

Products:

• cereal – 150 gr.;
• water – 0.4 l;
• milk – 0.2 l;
• salt - a pinch;
• sugar – 1 spoon;
• oil drain – 50 gr.

Cooking steps

1. Add to boiling liquid main component.
2. Cook over low heat until the liquid evaporates.
3. While stirring, add milk, sugar, salt.
4. Cook for another quarter of an hour. Add oil, stir.

Porridge with milk is high in calories. But at the same time, it contains a lot of vitamins. It will be an excellent breakfast option.

Cooking in a slow cooker

Cooking in a slow cooker saves time and preserves the beneficial properties of the product. This process is simple and uncomplicated: you do not need to monitor the readiness of the dish and stir it regularly.

Products:

• cereal – 1 tbsp.;
• water – 600 ml;
• oil – 50 g;
• salt - to taste.

How to cook porridge in a slow cooker

1. Pour the corn product into the bowl of the device.
2. Add salt.
3. Pour in the liquid and stir.
4. Set the required mode.
5. After finishing cooking, let the dish sit.

To make the porridge thicker, you can leave it in the “Warming” mode for half an hour.

Add oil before use.

The recipe for milk porridge in a slow cooker is very simple. The cooking principle is similar, only milk and sugar are used instead of water.

Microwave cooking

For instant cooking You can use the microwave for porridge. This solution will save time and get tasty and healthy dish without much effort.

Required:

• cereal – 1 tbsp. The product is required to be finely ground so that it is completely cooked;
• water – 0.6 l;
• salt, sugar - to taste;
• oil - 50 gr.

Preparation

1. Add to container hot water– for 1 tbsp of cereal, 3 tbsp of liquid.
2. Add cereal, salt and mix well.
3. Cook for 5 minutes on full power microwave oven.
4. After 2-3 minutes, you need to take out the dish, mix it and put it in the microwave for a couple of minutes.

Attention!

Fireproof cookware is required for microwave cooking. Containers made of other materials may burst.

Eat it hot.

Porridge with corn grits and pumpkin

If you add pumpkin to corn flour, you get a kind of dessert. The dish turns out aromatic and tasty, so no one refuses it.

For preparation use:

• corn grits – 1 cup;
• milk - 500 ml;
• pumpkin – 0.4 kg;
• butter – 50 g;
• sugar – 50 g; salt – a pinch.

1. Place the cereal in a frying pan and lightly fry.
2. Boil the milk.
3. Add the cereal to the milk and let it brew for 30 minutes.
4. Peel the pumpkin and cut into small pieces.
5. Cover the vegetable with sugar and leave until the latter is completely dissolved.
6. Cook the porridge for a quarter of an hour.
7. Place the pumpkin in the cereal, add salt and cook until it is completely cooked.
8. Let it brew for 10 minutes.

Add butter before serving.

Maize porridge in the oven

Oven-cooked maize flour - a variety regular recipe porridge. This dish is suitable for people who adhere to a strict diet.

Products:

• cereal – 250 gr;
• water – 500 ml;
• sugar, salt - a pinch;
• butter – 40 g;
• raisins - to taste

1. Soak raisins 2 hours before cooking.
2. Bring water to a boil.
3. Place the cereal in a cauldron with thick walls or a baking pot.
4. Add boiling water, sugar, salt and raisins.
5. Stir and cover with a lid.
6. Place in the oven for 40 minutes at 200 degrees. It is necessary to remove the cauldron from the oven and stir, then place it back.

If after the specified time the boiled cereal does not become soft, then the cooking time should be increased.

The last manipulation must be performed before the appearance golden crust.

Corn grits porridge with dried fruits

Porridge cooked according to this recipe will give you strength, energy and vigor for the whole day. The child will like it, in addition, there will be no problems with digestion.

To prepare you need:

• cereal – 1 tbsp.;
• water – 500 ml;
• raisins – 75 gr;
• other dried fruits – 150 g;
• sugar – 2 tbsp. l.;
• butter – 40 grams;
• salt - to taste.

Preparation

1. Dissolve sugar and salt in water and put on fire.
2. As soon as the water boils, add the cereal.
3. After boiling again, reduce the heat to minimum.
4. Cook for 15 minutes.

You need to add butter and chopped dried fruits to the finished dish. Let it brew for half an hour and you can serve it.

A tasty and satisfying dish with meat

Basically, porridge is served as a side dish, but if you add meat and vegetables to corn grits, you will get an independent dish. It is easy to prepare, and the result will surprise you.

For preparation you need:

• corn grits – 0.3 kg;
• meat – 0.3 kg;
• carrots – 1 piece;
• onion - 1 piece;
• tomatoes – 3 pcs;
• water – 500 ml;
• sunflower oil– 50 ml;
• salt, pepper - to taste.

Preparation

1. Cut the meat into small pieces.
2. Grate the carrots on a coarse grater.
3. Cut tomatoes and onions into cubes.
4. Place the meat in a frying pan with preheated oil and fry for 7 minutes.
5. Add onions and carrots and continue frying along with the meat.
6. After 5 minutes, add tomatoes to the food and continue to simmer.
7. Salt and pepper.
8. Add cereal and fill everything with water.
9. Bring to a boil, reduce heat.
10. Cook for about 30 minutes until the liquid has completely evaporated.

The cereal prepared according to this recipe turns out to be tender, nutritious and very tasty.

Recipe with cheese

Porridge made from corn processing is a popular dish in many countries. But to prepare it you need hard cheese. This cooking option can be used as a side dish or an independent dish. Corn grits go well with any type of cheese.

Ingredients:

• corn grits - 1.5 cups;
• hard cheese – 100 grams;
• butter – 50 grams;
• water – 0.6 liters;
• seasonings - to taste.

Preparation

1. Bring the water to a boil.
2. Pour the main component of the dish into the boiling liquid and cook for 30 minutes over low heat.
3. Grate the cheese.
4. Add butter and cheese to the almost finished porridge and mix well.
5. Simmer until fully cooked.

Serve it hot.

Adding herbs will help give the finished dish an unusual taste. This must be done at the final stage of cooking.

Children's recipe

Corn porridge is hypoallergenic and therefore safe for children. If you cook corn porridge with milk, it will perfectly diversify the children's menu - it can be used as complementary foods or a complete breakfast. It should be liquid, because it will thicken as it cools.

Ingredients:

• milk - an incomplete glass;
• water – 0.5 cups;
• corn product - 2 full tbsp. l.;
• butter - to taste;
• salt (sugar) - to taste.

Preparation consists of stages

1. Combine milk and water, put on fire.
2. Sweeten immediately.
3. As soon as the contents of the pan begin to boil, add the cereal and mix well.
4. Cook over low heat for about half an hour. Cooking time can be halved if you grind the cereal in advance in a coffee grinder.

It is allowed to add chopped fruits, nuts, dried fruits. You can add a delicious aroma by adding vanilla.

When the child reaches 1 year cow's milk he needs to be replaced with breast milk if he is on breastfeeding or with a mixture - if artificial feeding.

Italian recipe

If you want to cook something unusual, then Italian-style corn porridge is what you need. It should be eaten with cheese sauce, which will decorate everyday food. Ingredients:

• cereal – 1 tbsp.;
• milk - an incomplete glass;
• water - 4 tbsp.;
• hard cheese – 100 gr.;
• flour – 1 tbsp. l.;
• butter – 100 g;
• paprika - to taste.

Preparation

1. Mix milk with water and put on fire.
2. Pour the main component into the boiling liquid.
3. Cook for half an hour over low heat. Stir with a whisk.
4. Line the serving pan cling film, place the prepared porridge on it in the form of a layer, let it cool. It will thicken as it cools.
5. Prepare the sauce. Melt butter, add flour. Simmer the resulting mass over low heat. Grate the cheese, mix with the resulting mass, paprika, and salt.

Before serving, cut the dish into portions and pour over the cheese sauce.

Cooking corn porridge is easy. You need to know the correct proportion of ingredients and cooking time. To avoid getting tired of this healthy dish, you can experiment in the kitchen with different recipes and components.

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Today, corn grits porridge is eaten for breakfast in almost all families. It is on par in terms of healthiness with oatmeal, buckwheat, rice and other cereals. Let's learn how to cook corn porridge quickly, nutritiously and with health benefits.

No baby food is complete without aromatic porridge “the color of the sun.” Today we will talk about corn grits and the variety of dishes that can be prepared from it.

For the first time, this type of cereal crop was domesticated on the western continent - in the territory of modern Mexico. One of the versions of the origin of the modern variety of corn is the selection work on one of the wild species. The role of corn in world history is great. Scientists are of the opinion that all ancient Western civilizations owe their appearance to corn, which at that time was the basis of agriculture.

Corn grits are made from the kernels of corn cobs. When processing the latter, the bran shells and germ are separated from the endosperm. It goes to cooking cereals. Not all corn is used in production, but only those varieties whose grains meet certain proportions of glassy and mealy parts.

Types of grinding

When processing corn, three types of grinding are obtained.

1. Polished grain– used for consumer purposes for the population.
2. Coarse cereal– used for industrial purposes in the production of corn flakes.
3. Small grains– used in the food industry for the production of corn sticks.

It is polished cereals that are found on the shelves of mass markets. These are crushed pieces of grain that do not have a specific shape. The multifaceted sides of the grain particles are polished during the production process. There is no difference between coarse and fine grains, except, in fact, the particle size.

Composition and benefits

Corn porridge is one of those few cereals that are rich in a large number of substances beneficial to the body. All contained elements are vital for humans. Corn flour contains histidine and tryptophan, components of vegetable protein.

The chemical composition of corn grits puts it on the list of products that are recommended for the diet of people who are losing weight, as well as pregnant women.

Corn porridge has the following beneficial qualities:

• hypoallergenic chemical composition – corn porridge is among the first products introduced into complementary feeding for infants;
• regulation of blood cholesterol levels– porridge cooked in water is prescribed for the treatment of gastrointestinal diseases;
• dietary product– porridge with water can cleanse the body of excess fats and toxins and has a beneficial effect on the digestive process;
• porridge of youth– increases the production of your own elastin, thereby healing and rejuvenating the skin;
• rich in fiber– invaluable benefits for intestinal function;
• porridge for expectant mothers– the presence of folic acid in the composition makes it an indispensable product in the diet of expectant mothers;
• heart porridge– improves the condition of the cardiovascular system and strengthens the nerves.

Delicious porridge for breakfast can be prepared in any way available to you - in a pan, oven or using.

It doesn’t matter which method is preferred, the porridge always turns out perfectly top level taste and consistency. But the most important thing is that, in addition to satiation, it brings many benefits to the body.

It’s worth noting right away that cooking a dish on the stove requires increased attention from the housewife. The porridge must be stirred constantly and cooked over low heat using thick-walled dishes. Otherwise, the cereal will burn.

is a modern assistant in the kitchen of any housewife. This kitchen chef can cook everything quickly, tasty and does not require the attention of the hostess. Also, most multicookers have a “Delayed Start” function. This means that if you add all the necessary ingredients in the evening, the whole family will have healthy, aromatic corn porridge for breakfast.

The oven also takes pride of place in the kitchen and is capable of preparing crumbly, tender porridge quite quickly. You just need to have special heat-resistant forms for cooking.

Each product has its own characteristics during the preparation process. Corn grits are no exception. It is quite difficult to prepare it correctly, because you need to preserve maximum benefits for the body.

So, the basic rules to follow when preparing corn porridge:

• The ratio of dry cereal and water during cooking should be no less than 1:2.5. Subject to cooking over low heat. If the porridge boils strongly, the liquid evaporates faster, which means there is a chance of getting soggy, burnt porridge;
• To prepare “sunny” porridge, you need to use dishes with thick walls, ideally cast iron dishes;
• regular stirring of the porridge prevents thick cereals from sticking to the walls of the dish and promotes uniform cooking;
• The cooking time for porridge should not be less than 20-25 minutes from the moment of boiling, but most often this parameter is calculated individually;
• Readiness can only be determined by taste sensations. Many people judge that porridge is unprepared because of the hardness of the cereal. But this is due to the specific shape of the grains themselves;
• To serve corn porridge deliciously, you should prepare more butter, then it becomes noticeably tastier.

The appearance of the cereal after cooking changes from crumbly to viscous. After sitting and cooling, it hardens.

Still, the most common option for preparing porridge remains cooking on the stove. Let's figure out how to cook corn porridge in a saucepan, spending a minimum of nerves and time.

Exists a large number of recipes for making corn grits. Let's look at the main ones.

Corn porridge cooked in water is close to the diet menu. It is low in calories, but promotes quick saturation. In addition, it has a positive effect on the gastrointestinal tract.

However, people with stomach and intestinal ulcers should treat it with caution. In this case, porridge is contraindicated. It is also worth postponing the intake of corn porridge for people suffering from dystrophy. The main problem is lack of weight. And porridge is low in calories and does not contribute to weight gain.

For corn grits porridge with water, you will need grits and water in a ratio of 1:3, as well as spices to taste and a piece of butter.

After the water boils, spices and corn grits are added to the container. Everything is thoroughly mixed so that the grains do not form lumps. Bring to a boil with regular stirring at intervals of 4-5 minutes. After boiling, reduce the flame to low, but so that the porridge continues to boil. Cook, taking into account the rule of regular stirring. When serving, season with butter. Healthy porridge ready.

If you prefer sweet porridge, then when cooking after boiling, add a sweetener to taste.

With milk

Milk porridge is a common dish in any family with small children. Milk is very beneficial for humans. This is a natural product of animal origin, which is rich in a large number of micro- and macroelements. Today, everyone can choose the quality of milk according to their preferences - goat or cow, homemade or store-bought, with a certain amount of fat content.

Porridge with milk most often involves diluting the milk with some water. So, for cooking you will need water and milk in a 2:1 ratio, a glass of cereal, spices to taste and a piece of butter.

Initially, the cereal is cooked in water until tender over a small flame. During the cooking process, spices are added to taste. After the water has evaporated, milk is poured into the pan and the porridge is brought to readiness with constant stirring. This should be served hot with butter. If desired, you can add honey.

Italian style (polenta)

One of the varieties of corn porridge is “polenta” - a dish based on corn flour. This is a type of thick porridge. It can be served either as a separate dish or as an excellent side dish for meat. The dish has Italian roots. Historically, this dish was the staple food of the poor, and later began to occupy a special place on the menu of expensive Italian restaurants.

The quality of cooked polenta depends primarily on the quality of the main ingredient. The finished dish should be creamy and have a smooth texture. This is achieved by dissolving starch.

Italian culinary experts recommend using a flour to water ratio of 1:3 for this dish. The porridge is cooked over low heat in a thick-bottomed container (ideally a copper bowl) with continuous stirring.

Basic recipe:

• corn flour – 1 part;
• water – 3 parts;
• salt to taste.

Flour is added to boiling salted water in small portions so that no lumps form. It's better to use a whisk. Next, for half an hour we do not leave the stove and monotonously stir the polenta with a wooden spoon.

We determine the readiness of the dish visually - the mass separates from the walls of the dish and the bottom, forming a thin crust on them. Ideal homogeneous consistency and creamy taste are guaranteed. But if the proportions have been calculated a little and the mass is too thick, you can add a little boiling water and bring to the desired consistency over low heat.

With pumpkin

Pumpkin is a vitamin-rich autumn food. It can also be added to corn porridge, further enhancing its taste. Ripe pumpkin is peeled, pulp and seeds removed. The hard part is cut into small cubes and covered with sugar until the juice is released. Place the aluminum container with the pumpkin on low heat and cook until tender, stirring occasionally.

While the pumpkin is being heat treated, wash the corn grits and pour hot milk until it swells. Combine the finished pumpkin with the swollen cereal, add some salt and let it boil. For the porridge to reach, cover the pan with a lid and wrap it in several layers. This method will make the porridge especially aromatic and tender.

The benefits of dried fruits for the body are invaluable. They are not only rich in microelements, but also have a beneficial effect on the body as a whole. Ordinary corn porridge can be made even tastier and more nutritious by adding a piece of dried fruit to it.

If they are large, chop them for ease of use. Fill the dried fruits with boiled water in advance and allow time for swelling. Prepare corn porridge according to your favorite recipe. 10 minutes before readiness, add pieces of dried fruit and cook for the remaining time. After this, remove the pan from the heat and wrap it so that the porridge is saturated with the taste and aroma of dried fruits.

How to cook corn porridge in a slow cooker?

You can also cook corn porridge using kitchen gadgets. Each multicooker has a porridge cooking mode.

To cook it from corn grits, grease the multicooker bowl with butter and put in the washed grits, salt and water in standard proportions. The “Porridge” mode is designed for 40 minutes.

Cooking porridge in the microwave

To cook porridge in a microwave oven, be sure to use fireproof containers, otherwise another container may burst during cooking. For porridge, you can use any proven recipe.

To ensure the porridge cooks quickly, use the highest power and set the timer for 5 minutes. You can add salt or sugar during cooking. After the timer expires, the power is reduced to medium, and the porridge is cooked until the end.

Do not forget that corn porridge requires attention and constant stirring. After cooking, add butter.

Conclusion

We looked at several options for preparing a flavorful and healthy dish for people of all ages. How to cook corn porridge for your family is up to the housewife to decide. Even in gloomy weather, corn porridge can lift your spirits and give you a ray of sunshine.