How to cook corn porridge. Various recipes for corn porridge: how to cook it so that the dish turns out very tasty? Moderate consumption of corn dishes allows you to achieve positive changes in the body

Despite the active propaganda of the queen of the fields in the 60s of the last century, for some reason corn never took a leading position in the Russian diet. Rye bread and wheat porridge are simple foods that many generations of Slavs eat with gusto, but we have never gotten used to cooking corn grits. We more often associate corn with Comrade Dynin from the beloved “Welcome, or No Trespassing,” and sometimes with a not-so-healthy salad, which has no equal in its diversity of colors and taste. And packages of bright yellow beans gather dust on store shelves, not attracting buyers either with their low cost or color.

But it’s completely in vain. Corn grits contain 75% carbohydrates, which are easily absorbed by the body. Corn is rich in vitamins B1, B2, A, E, PP, microelements iron and silicon. Provitamin A - beta carotene - provides the wonderful sunny color of the cereal. The inhibitory effect of corn on fermentation processes in the intestines has been proven. Separately, we can emphasize the ability of cereal to remove toxins and radionuclides. Due to its low allergenicity, corn porridge is used in baby food.

Let's leave hominy to the Moldovans, and polenta to the Italians. We are waiting for corn porridge, adapted to the harsh Russian reality.

Corn porridge on water
To cook corn grits in water, you will need:

• water - 4 glasses;
  
• salt - 1 teaspoon;
  
• butter.
  

Corn grits have one unpleasant quality - the ability to stick to any pan in a matter of moments. This is related to the peculiarities in the preparation of corn porridge. It cannot be left on the stove without attention, even for a few minutes. It is better to choose dishes with a non-stick coating and a thick bottom, and carefully stir the bubbling beauty every 1-2 minutes.

The cooking process itself is extremely simple - pour the washed cereal with water and bring to a boil, after which you can do the exciting task of periodically stirring the porridge. You should not count on the miraculous qualities of Teflon or other coating - corn grits left unattended will burn even on the most expensive dishes.

During the cooking process, the cereal increases in size by 3 or even 4 times. Cooking time depends on the size of the cereal. The finer the corn grits, the faster the porridge will cook, on average it takes from 30 minutes to an hour. Keeping in mind the well-known proverb that porridge cannot be spoiled with oil, put butter in the finished dish, stir, seal tightly with a lid and let it “cook” for 10-15 minutes.

Sweet corn porridge with milk
For preparation you need:

• corn grits - 1 half glass;
  
• water - 2 glasses;
  
• milk - 2 glasses;
  
• salt - 1 teaspoon;
  
• butter;
  
• sugar - 3-4 tablespoons.
  

To cook corn grits in milk, you need to rinse it and add water first. Bring to a boil and, stirring, wait for a significant increase in volume, after which we pour in the boiled milk. Stir vigorously, add sugar, and, forgetting about other important matters, cook the porridge until tender. At the end of cooking, add as much butter as your heart desires.

You can serve corn porridge with jam, syrup and even ice cream.

The calorie content of the finished product is only about 100 kcal per 100g, so you can eat this dish without worrying about your figure.

Healthy and very tasty porridge made from corn grits is a good start to the day for those who watch their figure and eat right! Porridge is quick and easy to prepare with water or milk, for a child or an adult.

Corn grits porridge is prepared shortly before consumption. Hot, freshly cooked cereal is soft and tasty.

• Corn grits – 150 g (or 1 cup)
• Water – 400 ml (or 2 glasses)
• Milk – 400 ml (or 2 glasses)
• Butter or vegetable oil – 2 tbsp. spoons
• Salt, sugar - to taste

Rinse corn grits under warm running water.

Pour boiling water into the washed cereal, add salt, stirring, and cook over low heat until moisture is absorbed, without covering the pan.

Then pour boiling milk into the porridge, stir and continue to cook over low heat for another 15-20 minutes, stirring.

Remove the finished porridge from the heat, close the pan tightly with a lid and let stand for 5 minutes, then arrange on plates. The result is a medium thick porridge. Serve the porridge with butter and granulated sugar (to taste). Bon appetit.

Recipe 2: creamy corn porridge in a slow cooker

Milk corn porridge in a slow cooker according to a traditional recipe is usually prepared for breakfast. Instead of butter, I add kaymak to corn porridge - this is cream with a fat content of more than 40%.

• Corn grits - 100 g
• Kaymak (heavy cream) – 50 g
• Milk – 100 ml
• Sugar - 1 tbsp. l.
• Salt - to taste
• Water – 300 ml

Prepare ingredients for making corn porridge in a slow cooker. It is important to observe the specified proportions.

Turn on the multicooker in the “Grains” mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.

Fill with water and close the multicooker lid.

After 25 minutes, pour milk into the multicooker bowl and add kaymak, mix everything.

In order for the corn grits to boil better, turn on the “Multi-cook” mode for 20 minutes, setting the porridge simmering temperature to 90 degrees.

After 15 minutes, at the end of cooking, add salt to the porridge to taste. Creamy corn porridge in a slow cooker is ready.

Bon appetit!

Recipe 3, step by step: delicious corn grits porridge

How to cook corn porridge? It can be prepared with water or milk. My cooking option involves simultaneous cooking with water and milk (first the cereal is boiled in water, and then milk is added).

During the cooking process I add a little salt, sugar to taste and always vanilla. The result is a very tasty corn porridge, you can eat two servings in a row - it’s so tasty!

• Corn grits 1 cup
• Water 3 glass
• Milk 2 cup
• Salt 1 pinch
• Sugar 2 tbsp. spoon
• Vanilla ½ bag
• Butter in portions

Pour the cereal into the cooking pan.

We fill it with water and see a picture like the one in the photo. Cereals always give off starch and all the garbage that somehow ends up in the bag. Rinse the cereal until clean water. I washed the corn ten times.

Fill clean cereal with filtered water. Place the pan on the fire, first bring to a boil over high heat, then reduce the heat to a minimum and cook until the water is completely absorbed by the cereal.

This is how dense and thick the corn porridge turns out, but it’s not ready yet. It needs to be boiled by adding milk.

Pour cold unboiled milk into the saucepan.

Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (depend on your taste) and vanilla. We put it on fire. Cook over the lowest heat until tender and stir occasionally (the porridge is capricious and burns to the bottom of the pan with pleasure).

That's all the tricks that answer the question of how to cook corn porridge. You can serve it immediately.

Recipe 4: corn grits porridge with water (step-by-step photos)

• Corn grits - 80 g (can be replaced with corn flour)
• Drinking water - 180 ml (milk can be used)
• Salt - a pinch
• Butter - for serving (any quantity can be used)

Place the cereal on a flat surface and remove any debris.

Transfer it to a fine iron sieve and rinse under running water.

Pour the cereal into the cooking pot. It is advisable that the dishes have a thick bottom, so the porridge will not burn.

Pour drinking water over the cereal and add a pinch of salt.

Place the pan on the stove, boil, reduce the heat to low and cook the porridge under a closed lid for about 20 minutes. Then remove the pan from the stove, cover with a warm towel and simmer the food for another 15 minutes.

Then put a piece of butter into the dish. For those losing weight, replace it with vegetable oil.

Stir the food.

Place corn porridge in a serving bowl and serve hot.

Recipe 5: how to cook sweet porridge from corn grits

• Boiling water – 200 ml;
• Milk – 200 ml;
• Corn grits - 80 g (4 tablespoons without top);
• Sugar and salt to taste;
• Butter – 5 g.

Pour boiling water over the cereal, adding a pinch of salt, and put on fire. The fire should be minimal, stir the cereal all the time, it absorbs water very quickly and can burn.

When the cereal begins to lag well behind the walls and bottom, you can fill it with milk with sugar dissolved in it (about 2 tablespoons).

In a separate bowl, heat the milk, but do not boil. Add it to the cereal in small portions, stirring well, rubbing the lumps until smooth.

How long to cook corn porridge with milk? Cook covered for 20 minutes over low heat, stirring occasionally.

Add butter to the finished dish. Wrap a saucepan with porridge in a blanket for 15–20 minutes.

Serve sweet hot porridge with berries or fruits. You can add dried apricots, raisins, fresh bananas, apples or strawberries. It’s delicious to top the fruit with a spoonful of liquid flower honey.

Recipe 6: healthy corn grits porridge with milk

Bright and nutritious corn porridge with milk will definitely please your family if you serve it for breakfast with melted butter and aromatic honey. Neither adults nor children will refuse such a dish, who, by the way, ask to add raisins or sliced ​​bananas to the porridge.

To prevent your dish from becoming too thick, remember that the proportion of cereal and liquid is 1:3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.

• 100 g finely ground corn grits
• 100 ml water
• 200 ml milk
• 2 pinches of salt
• 2 tbsp. l. granulated sugar
• 2 pinches ground cinnamon
• 1 tbsp. l. melted butter
• 1 tsp. honey

Pour salt and granulated sugar into a saucepan or pan with a non-stick bottom.

Pour in water and milk of any fat content. To make the cereal swell faster, it is not recommended to cook it in milk - it is poorly absorbed, so some of it is replaced with water. If you don't have milk on hand, you can mix water and granulated condensed milk into a dish.

Place the container on the stove and bring its contents to a boil, adding ground cinnamon. As soon as the liquid boils, reduce the heat to low.

We will add corn grits, immediately mixing it with a whisk with the liquid so that no lumps form. It will be much more difficult to do this with a fork. Let the porridge simmer in the container for about 1-2 minutes - during this time it will gurgle, so it is best to cover the container with a lid.

Place the finished porridge in a bowl or deep container, add melted butter and aromatic honey: may, linden, acacia, buckwheat. Let's serve the dish hot. If desired, you can add other sweet ingredients to corn porridge with milk: jam, jam, Nutella, nuts, etc. Since children love liquid porridge, it can be diluted in a plate with chilled milk and served warm to the children.

Recipe 7: Corn grits milk porridge on the stove

• Corn grits 100 g
• Milk 250 ml
• Water 250 ml
• Butter 30 g
• Sugar to taste
• Salt 1 pinch

Wash corn grits.

Pour the cereal into a saucepan.

Add salt, sugar.

Add butter.

Pour in water.

And milk. Cook over low heat for 30-35 minutes, stirring.

Recipe 8, simple: milk corn porridge (step by step)

• corn grits – 180 g,
• milk – 400 ml,
• granulated sugar – 35 g,
• butter – 30 g,
• salt – 1 teaspoon,

Pour the required amount of corn grits into a saucepan with a fairly thick bottom. Corn absorbs moisture very well, so you need to be careful when preparing the porridge so that you don’t regret the results later.

Pour about 2-3 glasses of water into a saucepan and bring to a boil over low heat.

Add sugar and salt.

Set the heat to low and cook until most of the water has been absorbed. At this stage, the corn grits should have increased in volume, but still remain firm inside.

Pour in 200 g of milk. Continue cooking at minimum power.

The cereal will begin to become soft and thick over time, so if necessary, add the remaining milk in small portions. Almost ready porridge should have a liquid appearance, since as it begins to cool it will acquire a denser consistency.

After adding butter, remove from heat. Cover with a lid and let rest for a couple of minutes. The porridge will be even tastier if served with ground nuts, jam or honey.

Corn grits porridge is an extremely healthy 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 grain 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 beneficial microelements and 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 during 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 consumption of the yellow product prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proven the influence of the color of a product on 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 proper 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 simply necessary 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 of baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts to the dish.
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 on 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, thanks to which the taste of the dish is better revealed. In Rus', all porridges were cooked in thick cast iron ovens.

How to cook corn porridge in water

Corn porridge with water is a 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 with deco 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, pour in the 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 it 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. (Complete readiness time – 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. You can also use silicone molds, 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!

Pour 3 cups of milk into a saucepan and bring to a boil. Continuously stirring the milk with a fork or whisk, pour 1 cup of corn grits into it in a thin stream. Add salt and sugar to taste to the cereal, cover with a lid and cook over low heat for 30 minutes, stirring frequently. After cooking, add a little butter to the pan, cover with a lid, wrap in a towel and let the porridge brew for another 15-30 minutes.

How to cook corn porridge with milk

Products
Corn grits - 1 cup
Milk - 3 glasses
Sugar - 2 tablespoons
Salt - half a teaspoon
Butter - 50 grams

How to cook corn porridge with milk
1. Pour 3 cups of milk into a saucepan, place over medium heat, and bring the milk to a boil.
2. While stirring, add 1 cup of corn grits. Usually crushed corn grits are not washed, but if there is visible contamination, wash the grits in a bowl, pouring water 3-4 times.
3. Add 2 tablespoons of sugar and half a teaspoon of salt, mix.
4. Cover the pan loosely with a lid and cook the porridge over very low heat for 30 minutes, stirring frequently.
5. Wrap the pan in a towel and let the porridge stand for 30 minutes.
6. Place 50 grams of butter in a frying pan and heat over low heat until the characteristic smell of melted butter appears.
Serve the porridge with melted butter.

How to cook hominy

Ingredients for making mamalyga
Polenta - 100 grams
Pork - 200 grams
Eggs - 2 pieces
Water - 300 milligrams
Salt, pepper - to taste
Cheese/Feta - 1 tablespoon
Butter - 2 tablespoons

How to cook hominy
1. Cut the pork into cubes with a side of 2 centimeters.
2. Peel the onion and cut into half rings.
3. Pour half a liter of water into a saucepan, put it on the fire, wait until it boils.
4. Add meat to a pan of boiling water and cook for minutes.
5. Fry onion half rings in vegetable oil with the addition of a tablespoon of butter until golden brown.
6. In another saucepan with 300 milliliters (a glass) of water, cook the polenta.
7. Use a slotted spoon to transfer the meat into the frying pan with the onions.
8. Gradually add pork broth to meat and onions.
9. Separately, fry the eggs in butter
10. Serve the mamalyga by arranging the meat, fried eggs, cheese and cooked polenta on separate plates.

To ensure that the mamalyga turns out correctly, maintain the proportions of water and polenta: 1:3. Polenta, unlike many cereals, can be consumed both cold and hot.

Fun facts about polenta

Polenta is a flour made from corn grits that is boiled with water until thick.

The cost of polenta in Moscow is 100 rubles/half a kilo (price in Moscow as of June 2017).

Calorie content of polenta is 306 kcal/100 grams.

When preparing polenta, add mushrooms, Mozzarella cheese, vegetables (tomatoes, potatoes, pumpkin), and shrimp. You can also cook corn polenta in milk and serve it with jam or hot chocolate.

Seasonings for polenta - basil, oregano, black and white ground pepper.

Polenta is served with sour cream, adjika, muzhdey sauce.

Cook polenta in a copper cauldron, thick-walled saucepan or cauldron.

Polenta, unlike many cereals, can be consumed both cold and hot.

Polenta is very good for health - it supports cell renewal, prevents cancer, and has a beneficial effect on digestive processes. In diets, polenta replaces bread.

How to cook corn porridge in water

Products
Corn grits - 1 cup
Water - 2.5 cups
Salt - 1 teaspoon
Sugar - teaspoon

How to cook corn porridge in water
1. Pour 2.5 cups of water into a saucepan with a thick (or double) bottom, place over medium heat, and bring the water to a boil.
2. Add 1 cup of corn grits, 1 teaspoon each of sugar and salt, bring the contents of the pan to a boil again, stirring constantly.
3. Reduce heat, cover the pan with a lid, and cook for 30 minutes. Corn porridge burns easily, so it needs to be stirred frequently.
4. Wrap the finished corn porridge in a towel and let stand for 30 minutes.
5. Season corn porridge boiled in water with butter.

Fkusnofacts

- Corn porridge is suitable as a side dish for meat dishes.

Corn grits porridge goes well with pickled cheeses - cut suluguni, feta cheese or feta into cubes and add to the finished porridge.
When preparing polenta, add mushrooms, vegetables (tomatoes, potatoes, pumpkin), and shrimp. You can also serve it with jam or hot chocolate.

Corn porridge recipe. What could be simpler? However, each case has its own subtleties. So simple porridge can be prepared with milk or water, on the stove or in a slow cooker, with meat or fruit. Let's sort things out in order.

If you follow our tips, you will get delicious and aromatic corn porridge. A recipe with a photo will help you make it without much hassle.

Porridge with milk: ingredients

Each of us has cooked this dish at least once in our lives. The recipe for corn grits porridge with milk is not much different from its analogues. To prepare it you need the following products:

• cereal - one glass;
• water - two glasses;
• milk - two glasses;
• butter - 50 grams;
• sugar - a few teaspoons, to taste;
• salt - one pinch.

How to cook corn porridge with milk

1. First you need to boil the milk.
2. At the same time, it is necessary to bring water to a boil, salt it and pour pre-sifted cereal into it.
3. Next, you need to cook the corn porridge in milk over low heat for three to five minutes. The recipe instructs to do this with constant stirring.
4. When the liquid is completely absorbed, boiling milk must be poured into the cereal.
5. After this, you should stir everything thoroughly and continue to cook the porridge over low heat for another twenty minutes.
6. Then you need to add a tablespoon of sugar and butter to the dish.

As you can see in the photo, corn porridge with milk (prepared according to the recipe) looks appetizing. However, there are other options for preparing this healthy treat.

The easiest corn porridge recipe

In fact, this dish has many names: hominy, polenta, tokan. Corn porridge was a favorite dish among many peoples. And this is not surprising, because it goes well with fried meat, fish, and mushrooms.

Ingredients:

• cereal - one glass;
• water - three to five glasses;
• salt - to taste.

Cooking method:

1. First of all, you need to pour the required amount of water into a pan with a thick bottom. There should be no less than three glasses per one glass of corn grits.
2. After this, the dishes should be put on fire and the water in it should be brought to a boil.
3. Next, you need to pour clean cereal into boiling water.
4. Then you need to reduce the heat to a minimum and simmer the contents of the pan on it for about twenty minutes.

That's all! Recipes for corn porridge suggest adding various goodies to it: butter, cheese sauce, dried fruits or smoked meats.

The best treat for a child

Children love sweet cereals. Even corn grits can be cooked so that a child will never refuse it. Considering the nutritional value of the product, every parent must master this recipe for corn porridge.

Ingredients:

• cereal - one glass;
• sugar - four to six tablespoons;
• water - three glasses;
• apple (pear) - 3-5 pieces;
• chicken egg - two pieces;
• butter or cooking margarine - 30 grams.

Instructions for making Sweet Corn Porridge

1. First you need to combine water or milk with sugar.
2. Then you need to rinse the cereal and carefully mix it into the liquid.
3. Next, you should put the mixture on low heat and simmer on it for half an hour with constant stirring.
4. Then you need to wash and peel the fruit. Remove the skins, seeds and core. After this, cut into small cubes.
5. Now you need to mix the thickened porridge with a raw egg. Next you should add butter to it.
6. Then you need to add pieces of fruit to the rest of the ingredients and mix everything thoroughly.
7. The resulting mass must be placed in a ceramic or clay dish suitable for baking in the oven.
8. After this, you should send the dish. Cooking time - 45 minutes at a temperature of 180 degrees.

The recipe for corn porridge suggests that it should be served warm. It will go well with fruit juice, kefir or warm milk.

Recipe for porridge with pumpkin in a slow cooker

Do you want to cook a hearty, beautiful and healthy dish? Then the recipe for corn porridge in a slow cooker with milk, dried fruits and pumpkin was created especially for you! To get started, stock up on the following products:

• corn grits - one glass;
• pumpkin - 200 grams;
• dried fruits - 100 grams;
• water - three glasses;
• butter (soft margarine) - 50 grams;
• salt and sugar - to taste.

Method for preparing porridge in a slow cooker

1. First you need to clean the pumpkin from the skin and seeds. Then it must be washed and filled with water. After this it will become soft.
2. Then you should rinse and soak the dried fruits in water.
3. Then the pumpkin slices need to be placed on the bottom of the multicooker bowl. You need to place a layer of dried fruits on top.
4. The next level will be cleanly washed cereals.
5. Now you should pour water or milk into the bowl.
6. Then you need to add salt and sugar to the dish.
7. At the next stage, you need to set the device to the “Milk porridge” or “Rice” mode. The heat treatment time is half an hour.
8. Next, the dish should be infused under a closed lid for another 15-20 minutes. Some multicooker models have a “Keep Warm” mode. It will be a great help at the moment. But then the cooking time needs to be reduced to ten minutes.

OK it's all over Now! Corn porridge in a slow cooker turns out very tasty. The recipe is surprisingly simple.

Porridge with meat is the best food for an active day

Ingredients:

• pork or veal - 400-500 grams;
• corn grits - one glass;
• water or broth - three glasses;
• onion - one or two heads;
• spices and salt - to taste;
• vegetable oil (for frying) - to taste.

Cooking method:

1. First of all, you need to wash and cut the meat into small pieces.
2. Then it must be fried in a hot frying pan.
3. To add piquancy when cooking, add nutmeg or crushed garlic to the veal (pork).
4. After this, you need to place the meat in a bowl with a thick bottom and walls.
5. Then you need to fry the onions.
6. Next, it should be added to the meat.
7. Then the cereal needs to be washed and mixed with meat and onions.
8. After this, the dish must be salted, peppered and poured with boiling water or very hot broth on top.
9. At the next stage, the porridge should be cooked first on high and then on low heat. At the same time, it needs to be stirred constantly.

In half an hour the dish will be ready. Before serving, you can decorate it with fresh herbs.

Corn flour porridge

This product is more delicate, so the porridge from it turns out more fluffy and airy. Before cooking, the flour must be dried so that it does not stick together into lumps.

Required ingredients:

• corn flour - 250 grams (one glass);
• milk - 500 milliliters;
• water - 250 milliliters (one glass);
• salt - to taste;
• butter - 50-60 grams;
• cottage cheese or feta cheese - to taste.

Cooking method:

1. First, dry the flour in a frying pan or oven and carefully sift through a sieve.
2. Then pour water and milk into a saucepan or cauldron with thick walls, add salt and bring to a boil.
3. Next, add flour to the liquid. In this case, the mass must be constantly stirred with a whisk.
4. After this, you need to reduce the heat under the pan to a minimum, cover it with a lid and simmer for 15 minutes.
5. The porridge should be stirred periodically to prevent lumps from forming.
6. Cooking should be continued until the dish thickens. If you prefer a thinner option, take one glass more water.
7. At the end of cooking, add oil to the mixture. Then the porridge should be removed from the heat and kept under the covered lid for fifteen minutes.

The dish is ready! It can be served with feta cheese or cottage cheese. A wonderful treat after a hard day at work.

Italian palenta

Basically, this is a recipe for corn porridge with water. The list of ingredients confirms this:

• cereal - one glass;
• water - three glasses;
• salt - to taste.

Cooking method:

1. First you need to boil water in a thick-walled saucepan. As soon as it boils, the fire under it must be immediately removed.
2. After this, add corn grits to the liquid. This must be done very carefully: in a thin stream with constant stirring.
3. Next, the future porridge must be salted and simmered over low heat for half an hour. At the same time, it must be constantly stirred with a spatula or whisk.
4. Then you should wait until the mass thickens. The polenta will be considered ready when the spoon in it maintains a vertical position, and the porridge freely moves away from the walls of the pan.
5. Now the mass must be placed on a baking sheet, cool slightly and cut into medium-sized pieces.
6. After this, it needs to be fried or baked.

The dish is served with herbs and cheese. It can also be baked with tomato juice or vegetables.

Useful properties of corn porridge

• The dish is considered dietary. One hundred grams of porridge cooked in water contains only 86 kilocalories. It is often used in low-calorie diets.
• Corn grits contain a lot of useful substances. For example, dietary fiber allows the body to get rid of toxins and waste.
• Regular consumption of this product activates metabolism and normalizes intestinal microflora.