What is combined with corn porridge on the water. Corn porridge - the best recipes. How to cook corn porridge. Corn porridge with mushrooms

Modern housewives rarely cook corn porridge in water. And it’s completely in vain, since corn porridge, or hominy, is a very satisfying, healthy and nutritious dish. You can buy corn flour for making such a porridge in any supermarket. Many women are simply afraid to cook this dish, because they do not know how long it takes to cook cereals.

Boil corn porridge in water it takes a little longer than other cereals: semolina, buckwheat or millet. However, it is no doubt worth cooking such a dish, since such porridge boiled in water is rich in vitamins, minerals and other useful substances. In order for it to turn out tasty, satisfying and as nutritious as possible, it is necessary to strictly follow the rules for its preparation.

About the benefits

It is an indispensable food product for those who losing weight or keeping Orthodox post . To cook corn gruel, it will take about thirty minutes to cook the grits until tender, and another thirty minutes to simmer the dish over low heat. Therefore, it is best to cook for dinner when there is nowhere to hurry. A dish of corn grits, or hominy, is one of the favorite dishes in Moldova and Romania. This is the favorite food of local peasants: shepherds and farmers. An easy-to-make all-day meal that fills you up and gives you enough energy to get the most of your hardest physical work done. Here is what we can say about the benefits and main advantages of this dish:

How to cook on water: a general description of the process

It is very easy to boil on water. The main thing is to know how long it should be cooked. Cooking, in total, will take about an hour. cook tasty dish can be done as follows:

When the dish is cooked the hostess must watch the process all the time. Periodically, hominy should be stirred so that it does not stick to the walls of the pan and does not burn. If you put the porridge on the fire and leave it to the mercy of fate, it will certainly burn and acquire a rather unpleasant aftertaste.

The taste of the finished dish depends to a large extent on how much to cook. If cooked correctly, it will have a delicate taste and pleasant aroma. If you cook with water for too long and over high heat, most of the water will boil away, and the porridge will soon harden and become almost inedible soon after cooking. If you cook less. what you need, it will turn out very liquid. The dish must be cooked in such a way that it turns out to be quite thick.

You can add a variety of fillings to a ready-made dish on the water: forest mushrooms, champignons, fried onions, potatoes, boiled or fried meat. How many hostesses, so many recipes. If a young mother cooks for a child, pieces of fruit, berries, jam and honey can be added to the dish.

If after lunch or dinner yesterday's left over, in no case should you throw away these leftovers. From them you can cook wonderful corn fritters. Such pancakes - great option tasty, hearty and unusual breakfast.

During cooking, be sure to add salt and sugar to taste, or you can add only salt. It is recommended to add salt after the water boils in the pan. If you add salt to the water before boiling, the water will boil much more slowly. This simple rule applies not only to corn porridge, but also to any other dishes cooked with water.

If the child does not want to eat tasty and healthy corn porridge, the dish can be beautifully decorated. You can draw a funny face on a plate with jam or honey. And you can put crispy straws around the edges of the plate to make the sun.

If the hostess decided to cook a sweet porridge and add honey there, in no case should you add honey during cooking. When honey is heated, all useful substances evaporate from it. In addition, in the process of heating, honey can even become unhealthy. Honey is added only to porridge that has already cooled down.

You can eat not only with bread, but also without it, as hominy is very satisfying and nutritious. Therefore, if a child refuses to eat porridge with bread, you should not force him.

You can cook a dish not only in water, but also in milk. When cooking with milk, you need to be very careful, because milk can escape at any time. To avoid this annoying nuisance, our grandmothers traditionally used a "watchman" for milk. "Watchman" is a round metal plate with a ribbed surface. It is placed at the bottom of the pot. As soon as the milk starts to rise to boil, the "watchman" starts pounding on the bottom of the pot. Hearing this sound, the hostess runs to the stove and “tames” the milk in time. Such devices are still preserved by many housewives.

If a young mother did not manage to cook it for her baby on her own, she can buy ready-made instant porridge. So, instant porridge is produced by the German company Heinz and the domestic manufacturer of baby food Umnitsa. Instant porridge for children is also prepared with water. It is hypoallergenic and contains the same beneficial substances as traditional corn porridge.

Such food on the water - very tasty and healthy dish. Recently, this porridge is gaining more and more popularity among those who lead a healthy lifestyle and try to eat right. Regular consumption of porridge on the water helps to lose weight, cleanse the body of toxins and improve overall well-being. The main thing is to cook this dish correctly, fully following the detailed step-by-step recipe.

Once upon a time, corn was called the queen of the fields, and now it can only be called a frequenter of cinemas. Flavored popcorn instead of natural corn porridge is quite suitable for the “on the run” eating habits common to many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving to feed their loved ones with fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly cook corn grits so that the menu turns out to be varied, tasty and healthy. Want to try? There is nothing easier!

Corn grits: composition, benefits and cooking features
Corn has been a source of food for humans for 12,000 years, ever since the inhabitants started cultivating it. South America. For them, it served as the basis for the development of civilization, and for modern gourmets - as a raw material for preparing many different dishes. Corn on the cob is eaten fresh and boiled, baked and preserved, and individual grains, but the most profitable option is the processing of grains into cereals. Depending on the degree and type of processing, corn grits are different:

• Polished corn grits. The grains are deshelled and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which it is numbered in categories from one to five.
  
• Large cornmeal. The grains are cleaned and crushed, but not polished. Such particles of various shapes are used to make corn flakes, casseroles and some types of national dishes.
  
• Small cornmeal. The grains are cleaned, crushed and further crushed to make them suitable for the production of confectionery, instant porridge and other semi-finished products.
  

The larger the corn grits, the more useful it is, and the more useful substances are stored in its composition. 75% of them are slow carbohydrates, and only 1% are fats. Therefore, corn grits are an excellent source of energy, which is released gradually and relieves hunger for a long time. They are useful for people of all ages, from children to the elderly. Athletes value them for their nutritional value, and fashion models for their dietary properties. At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals (iron, silicon), the good digestibility of which is ensured by the optimal ratio and the presence of dietary fiber.

However, people with high acidity, and especially gastritis or stomach ulcers, should be carefully prepared and consumed corn grits. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet with weak blood vessels and heart muscle. And it does not cause allergies, so it is part of baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes at least every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick hominy, Italians have nutritious polenta, and Georgians have fragrant gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores there are quite small corn grits, the particles of which are of the same size and bright yellow color. It is this cereal that is the most versatile: cereals, casseroles, soups, and baking fillings are good from it. But still, it is better to start acquaintance with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying dinner. We offer you the most successful, time-tested options:

1. Corn porridge on the water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, season with salt and bring to a boil. Put the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover with a lid, put out the fire and leave the corn porridge for 10 minutes on the stove. After this time, put the oil and stir it. Serve the porridge hot with cheese 9, especially feta cheese), greens, vegetables - from the indicated amount of ingredients, about 6 portions of porridge are obtained. If you increase the volume of water - the porridge will turn out to be more liquid, for an amateur. In addition, you can replace butter with vegetable oil if you are trying to limit the amount of animal fats in your diet.
   
2. Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of pitted raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Sort and rinse the cereal. Soak raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, season with salt and bring to a boil. Then put cereals, sugar into boiling milk, mix and cook over low heat for 25 minutes, stirring regularly. Then put the oil, stir the porridge and tightly close the pan with a lid. Leave for 10 minutes on the stove, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to your taste. Sweet corn porridge can be eaten not only hot, but also cooled down with jam, condensed milk or honey.
   
3. Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort and rinse the grits, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put the grits and pumpkin in a multicooker bowl, salt, add sugar and pour milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, mix and put in the “heating” mode for another 10 minutes. Cow's milk in this and other milk corn porridge recipes can be replaced with goat's. Instead of or along with pumpkin, try putting an apple, pear, grated sweet carrot and/or dried fruit into the porridge.
   
4. Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 eggs, 100 ml of cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 bell pepper, a pinch each of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt the milk and bring to a boil, put clean cereals and cook until the porridge is cooked, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them into foam. In the finished, slightly cooled porridge, put two yolks, canned corn and mix. Then add the beaten egg whites and mix again until smooth. Peel and finely chop the tomatoes and peppers. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, salt, add spices. Grate the cheese and put half in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Put cream with additives on top, sprinkle with the remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
   
5. Polenta with cottage cheese and cheese. Take 1 cup of corn grits, 1 cup of milk, 2 cups of water, 100 grams of cottage cheese and parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, put the cereal and cook over medium heat, stirring occasionally. After 7 minutes, add milk to the pan, stir and reduce the heat to low. Cook the corn grits until the porridge is cooked under the lid, stirring occasionally, for 25 minutes. In the meantime, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, spread the porridge on its bottom in an even layer of about 1 cm, level and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Put the curd filling on the porridge and cover with the remaining cheese. Bake in microwave oven for 5 minutes and leave for another 10 minutes after turning it off.
   

In addition to these dishes, you can bake pancakes, pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, emphasizing their taste and giving its own flavor and aroma. For breakfast and as a snack, it can be used to make corn tortillas, and sweet pastries with corn grits it turns out tender and crumbly, with a pleasant warm shade. You can cook it on the stove, in the oven, in the microwave and in the slow cooker. In other words, corn grits are a versatile product, equally well suited for both sweet and savory dishes. And this means that you will surely fall in love with corn grits and cook them often.

Originally from America, corn came to Europe only in the Middle Ages. But it came to the present as a national product in Romania, Moldova, Italy. In the first two countries, groats from it become the basis of hominy. In Italy, for many centuries, polenta has been prepared from it, which is saturated with a variety of flavors.

Features of cereals

In the corn family, only one species is cultivated. And it was used more than 60 centuries ago by American indigenous peoples to make cereals and bread. The difference between modern corn and "prehistoric" corn is the size. According to ancient sources, the ears then reached a length of only 4 cm.

The Maya Indians took up the selection of culture. Thanks to the crossing of food corn with wild corn, they managed to achieve an increase in cobs up to 15 cm. Since then, the world's first cereal crop has not changed.

Today, corn is sized according to the size of the kernels, and grits according to the type of grinding. In the Middle Ages, exclusively coarse large groats were used, which required long-term boiling. Modern industry allows you to get instant porridge due to the smallest crushing of the kernels.

The use of corn porridge in nutrition is justified due to:

• its low calorie content- 86 calories per 100 grams of the product, which makes the product suitable for dietary nutrition;
• gluten free- corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestines and malabsorption of substances. The absence of gluten allows the use of cereals in the first complementary foods of infants at the age of 6 months.

Cooking technique. How to cook porridge

On sale you can find corn grits of bright yellow color. Features of its preparation are as follows.

• Grains need to be washed. It is convenient to do this in a sieve through which dust will leave with water. So you exclude the presence of excess moisture when cooking the product.
• Use a thick pot for cooking.. Porridge is not boiled, but languishes, therefore it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And often stir the cereal during the cooking period.
• How many minutes to cook corn porridge depends on the degree of grinding. But on sale is usually presented cereals of medium grinding, for the preparation of which 30 minutes is enough on low heat.
• Place corn in boiling water. Pre-add salt or sugar to it, depending on the purpose of the dish.
• The most tender is corn porridge with milk, the recipe of which includes the addition of butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked on water.
• For a thin porridge, use 4 cups of liquid. For a thick garnish - 3 cups per cup of corn.
• The finished dish thickens. And this happens regardless of how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, Georgian gomi.

The most famous European recipe for porridge made from cornmeal is polenta. It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Thanks to the use of a steep "batch", the density of the formation is such that it can be cut with a knife. After cutting into portioned pieces, they are fried in olive oil, seasoned with garlic, tomatoes, and cheese.

In addition to cooking in a saucepan on the stove, there are other techniques.

• In the oven . Groats are placed in clay pots, poured with salted boiling water, covered with a lid. It reaches readiness within 1 hour at 180 °. served with butter, herbs.
• In the microwave. Use a glass bowl with a lid. Pour boiling water over the corn grits, put in the microwave, set the maximum power. Cook 7 minutes, stir, cook another 5 minutes.

Delicious recipes with corn grits

Corn porridge is good for breakfast cooked with milk. And for dinner, if served with meat, vegetables. Cheese, all kinds of peppers, Italian spices, Georgian cilantro will become excellent "partners" for her. Yogurts will support her on the children's table, homemade jam, canned peaches. We invite you to learn how to quickly cook corn porridge in milk, water and in Italian.

On milk

Milk porridge is easy to cook, you just need to keep the proportions, then it will turn out delicious, like in a kindergarten. An ideal solution and an easy way to have a delicious children's breakfast, and you can use this recipe already in the first year of a baby's life. Cook the porridge thinner, and serve immediately until it thickens. When using fat milk, the nutritional value of the product increases. But kids don't need it. It is ideal to combine cereals with milk 1-2.5% fat and dilute it with water, you get porridge as in the photo.

You will need:

• milk - 150 ml;
• water - 100 ml;
• corn grits - 40 g (2 tablespoons with a slide);
• butter - a piece;
• sugar - 1 teaspoon.

Cooking

1. Combine water and milk in a saucepan, put on fire. Add sugar.
2. Pour the prepared cereal after boiling, mix vigorously.
3. Boil for 15 minutes over low heat.
4. Add butter.
5. Boil 15 minutes.

During cooking, the dish must be stirred regularly. To reduce the cooking time, you can pre-grind the cereal in a coffee grinder. Then the porridge will cook in 15 minutes.

In the children's menu, use not sugar, but honey. It should be put on a plate before serving. It is also good to add raisins, chopped dried apricots, nuts, in the absence of food allergies - candied pineapple. In winter, corn porridge with apples will become a real storehouse of vitamins.

On the water

A porridge without milk is suitable as a side dish for meat and fish. It is especially good with bolognese sauce, which can be prepared from minced meat, with tomatoes and basil. He will bind the ingredients together, decorate the dinner with delicious gravy.

You will need:

• corn grits - 1 glass;
• water - 3 glasses;
• salt - a pinch.

Cooking

1. Pour water into a saucepan, bring to a boil.
2. Add salt.
3. Pour the prepared cereal, stirring vigorously.
4. Boil for 30 minutes, stirring occasionally.

Serve immediately, while still hot. Otherwise, you risk getting an unexpectedly thick consistency.

In Italian

The classic Italian polenta is cooked in thick-walled cauldrons from the coarsest grains. But you can cook it properly in a regular pan. We invite you to “conjure” this dish, and in addition to it, prepare a delicate cheese sauce.

You will need:

• corn grits - 1 glass;
• water - 4 glasses;
• milk - 150 ml;
• hard cheese - 100 g;
• flour - 1 tbsp. the spoon;
• butter - 100 g;
• paprika, salt.

Cooking

1. Pour water into a saucepan, bring to a boil.
2. Pour in the corn grits, simmer over low heat for 30 minutes. Stir regularly.
3. Remove from heat, place on a tray lined with cling film. Form a layer of the desired shape. Leave to thicken.
4. Melt the butter in a frying pan, add flour, simmer the mass.
5. Add grated cheese, paprika salt.
6. Cut the polenta into pieces, pour over the cheese sauce.

The most tender is the corn mass, which is not just mixed during the cooking process, but whipped with a whisk. For the perfect consistency and velvety taste, you can add a spoonful of olive oil to it.

Try how to cook corn porridge with water or milk. And make a delicious dish the old fashioned way Italian recipe. They make a great addition to your daily diet!

Recipe for corn porridge. What could be easier? However, each case has its own subtleties. So simple porridge can be cooked in milk or water, on the stove or in a slow cooker, with meat or fruit. Let's look at everything in order.

If you follow our advice, you will get a delicious and fragrant 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 milk is not much different from analogues. To prepare it, you need the following products:

• cereals - 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 cereals into it.
3. Next, you need to cook on low heat for three to five minutes corn porridge in milk. The recipe calls for doing this with constant stirring.
4. When the liquid is completely absorbed, boiled milk must be poured into the cereal.
5. After that, you should mix everything well 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 a lot of 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:

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

Cooking method:

1. First of all, pour the required amount of water into a saucepan with a thick bottom. It should be no less than three glasses per glass of corn grits.
2. After that, the dishes should be put on fire and bring the water in it to a boil.
3. Next, you need to pour clean cereals into boiling water.
4. Then the fire must be reduced to a minimum and simmer the contents of the pan on it for about twenty minutes.

That's all! Corn porridge recipes 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 in such a way that a child will never refuse it. Considering nutritional value product, this corn porridge recipe is a must for every parent.

Ingredients:

• cereals - 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.

Sweet Corn Porridge Cooking Instructions

1. First you need to combine water or milk with sugar.
2. Then it is necessary to rinse the cereal and carefully mix it into the liquid.
3. Next, put the mass on low heat and simmer on it for half an hour with constant stirring.
4. Then you need to wash and peel the fruit. Get rid of their skins, seeds and core. After that, cut into small cubes.
5. Now you need to mix the thickened porridge with raw egg. Next, 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 earthenware dish suitable for baking in the oven.
8. After that, 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 meal? Then the recipe for corn porridge in a slow cooker with milk with dried fruits and pumpkin was invented 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.

How to cook 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 that, it will become soft.
2. Then dry fruits should be washed and soaked in water.
3. Then the pumpkin slices need to be laid out on the bottom of the multicooker bowl. On top you need to place a layer of dried fruits.
4. The next level will be cleanly washed grits.
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 insisted under a closed lid for another 15-20 minutes. In some models of multicookers there is a "Heating" mode. He will be a great help at the moment. But then the cooking time should be reduced to ten minutes.

That's it! It turns out very tasty corn porridge in a slow cooker. The recipe is amazingly 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;
• onions - 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 pan.
3. For piquancy when cooking, add nutmeg or crushed garlic to veal (pork).
4. After that, you need to place the meat in a bowl with a thick bottom and walls.
5. Then you need to fry the onion.
6. Then it should be added to the meat.
7. Then the cereal should be washed and mixed with meat and onions.
8. After this, the dish must be salted, peppered and pour boiling water or very hot broth on top.
9. At the next stage, porridge should be cooked first on high, and then on low heat. At the same time, it must be constantly stirred.

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

Cornmeal porridge

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

Required Ingredients:

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

Cooking method:

1. First, the flour must be dried in a pan or in the oven and carefully sift through a sieve.
2. Then, in a saucepan or cauldron with thick walls, pour water and milk, 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 for whipping.
4. After that, it is necessary to reduce the heat under the pan to a minimum, cover it with a lid and simmer for 15 minutes.
5. Periodically, the porridge should be stirred so that lumps do not form in it.
6. Cooking should be continued until the dish thickens. If you prefer a more liquid version, then take one more glass of water.
7. At the end of cooking, oil must be added to the mass. Then the porridge should be removed from the heat and held under a buried lid for fifteen minutes.

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

Italian palette

In fact, this is a recipe for corn porridge on the water. The list of ingredients confirms this:

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

Cooking method:

1. First you need to boil water in a thick-walled pan. As soon as it boils, the fire under it must be immediately removed.
2. After that, pour corn grits into 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 a whisk for whipping.
4. Then you should wait until the mass thickens. The polenta is ready when the spoon stays upright and the porridge is free to recede from the sides of the pot.
5. Now the mass must be laid out on a baking sheet, cool slightly and cut into pieces of medium size.
6. After that, 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 groats contain a lot of useful substances. For example, dietary fiber allows the body to get rid of toxins and toxins.
• Regular consumption of this product activates the metabolism and normalizes the intestinal microflora.

Corn porridge in our country is not very popular. More often, corn is associated with cereal or sweet sticks, which are very fond of children. However, among all kinds of cereals, in terms of its usefulness, it takes an honorable fourth place, second only to buckwheat, oatmeal and lentils. Corn grits are rich in microelements and vitamins, well remove toxins from the body, and it is also successfully included in diets for cardiovascular diseases. For breakfast in many Russian families it is customary to cook milk porridge. Why not start cooking it from corn? Consider the recipes for making cereals in milk from corn grits.

Cornmeal or flour - which is good?

Corn grits come in different grinds:

• small (the size of the grains is like that of semolina);
• medium (grains like wheat or barley groats);
• large.

Separately, you need to highlight more corn flour, the grains of which are crushed to a powder.

Fine grinding of cereals is also referred to as coarse corn flour, from which traditional dishes are prepared in some countries: hominy in Romania and polenta in Italy. In our country, cornmeal porridge is cooked for small children up to a year old and used as the first complementary foods.

Corn porridge in milk can be made from cereals of any grinding, but you need to know this nuance: the smaller it is, the sooner the dish will be ready. Recipes usually state that the cooking time for porridge is 30 to 40 minutes. A dish of coarse grains is cooked for about an hour.

Pre-soaking cereals is usually necessary when porridge is cooked for baby food. It is believed that in this way phytic acid is neutralized, which prevents the absorption of beneficial substances (nutrients) in the intestine.

How and how much to cook milk porridge

It is better to cook milk porridge in a saucepan with a thick bottom or in a cauldron, as corn sticks to the bottom very quickly and strongly. It must also be remembered that continuous stirring is a prerequisite.

The ratio of the main ingredients is as follows: cereals, water, milk - 1:2:2. With such proportions, the porridge turns out to be boiled, but not steep. If you want a thinner dish, you can dilute the milk with another glass of water. Then the ratio will be as follows: cereals, water, milk - 1:3:2.

Milk porridge from corn is prepared in three stages:

1. Boil the cereal in boiling water until it swells, until the water evaporates.
2. Pour the swollen cereal with milk (if liquid porridge is required, another glass of water is added), cook under the lid until cooked, mix.
3. We insist porridge for several minutes.

Corn porridge in milk will turn out even tastier if you add lemon zest, dried fruits, vanilla, ground cinnamon, any fresh fruits to it when serving. It is allowed to flavor the dish with honey - both tasty and healthy. In the latter case, you can reduce the amount of sugar or even do without it.

Step by step recipes

Classic variant

Required Ingredients:

• medium-ground corn grits - 1 cup;
• purified water - 2 cups;
• milk - 2 glasses;
• sugar - 1 tablespoon;
• salt (to taste).

If you decide to cook porridge from coarse corn grits, then only the cooking time will change.

Cooking process:

1. Boil milk, cool.
2. Rinse cold water corn grits in a sieve.
3. Boil water in a large thick-walled saucepan, season with salt.
4. Add grits to boiling liquid.
5. Cook over low heat, stirring constantly, until the moisture has evaporated.
6. Pour steamed cereal with boiled milk. Add a glass of water if necessary.
7. Cook for another 15-20 minutes, stirring every 2-3 minutes. The pan is supposed to be covered with a lid in between stirring, so that the grits are more boiled.
8. Put a piece of butter in the finished porridge and let it brew.
9. Season the dish with sugar or honey and serve.

The cooled porridge from corn turns into a thick homogeneous mass. To make it liquid again, you just need to heat it up.

Video: cooking milk corn porridge on the stove

Liquid dish of flour for babies

If the baby has already tasted rice porridge and is more than eight months old, you can try adding corn to his diet. It is allowed to do this after the introduction of dishes on the water into complementary foods and in the absence of an allergy to milk in the child.

Required ingredients for one serving:

• cornmeal - 3 tablespoons;
• water - 100 ml;
• milk - 200 ml;
• salt, sugar (to taste).

Cooking process:

Cooking in a multicooker

In a slow cooker, it is easiest to cook corn porridge with milk. The process does not require constant stirring. If all proportions are correctly observed, then the croup will not burn to the bottom.

To make two servings of sparse corn milk porridge, we need:

• corn grits - 100 g;
• purified water - 1.5 cups;
• pasteurized milk - 1.5 cups;
• butter - 50 g;
• sugar, salt (to taste).

Cooking process:

1. Put the washed cereal in the bowl of the multicooker.
2. Pour in milk and water.
3. Salt and add sugar to taste.
4. We select the "Milk porridge" mode, set the time - 35 minutes.
5. When the dish is ready, then in the "Heating" mode we withstand another 15-20 minutes.
6. We serve porridge on the table.

Video: corn porridge in milk with pumpkin in a slow cooker