Delicious corn porridge recipe with milk. How to cook cornmeal porridge correctly

Hello dear blog readers!

Children develop very quickly, and in order to support their development, help the body, strengthen it with vitamins, it is important to formulate the correct diet for the baby. Today we will talk about corn porridge, how useful it is, and at what age you can introduce your child to this product.

The variety of food that can be prepared from corn is sometimes surprising, what is made of it only: soups, salads, cereals, sticks, just boiled ears. A universal product, don't you agree?

An interesting fact is that until the 18th century, corn was grown only for decorative purposes.

Corn porridge is a dish that is prepared not from the grains themselves, but from cereals. Corn porridge is very attractive for babies with its unusual and bright color. Such a sunny porridge will delight your baby with its taste.

Corn grits are an acceptable product for baby food, they can impress with a supply of vitamins and minerals that stimulate the work of all organs. It contains most of the representatives of the B vitamin complex (folic acid, thiamine, B6). 100 grams of this cereal contains ¼ \u200b\u200bpart of the daily value of vitamin A and E.

The list continues:

• potassium;
• sodium;
• iron;
• copper;
• calcium.

Corn grits are rich in fiber and starch.

200 grams per week is a sufficient dose for babies, do not get carried away with one product. The menu for the child should be varied, which will have a positive effect on his well-being.

Properly cooked porridge has value for children's health.

1. It is good for digestion (fiber stimulates proper bowel function);
2. Strengthens teeth (silicon);
3. Nutritious and non-allergic;
4. Restrains the process of fermentation in the stomach (good for children who suffer from constipation).

The first thing is to attract the baby with the appearance of the dish. The second - with taste, so that he would like the porridge, and he would gladly eat it always. Here are some cooking tips.

1. Cook porridge only with fresh cereals, so you get the most of the benefits.
2. Boil the porridge in a thick or non-stick container to reduce the risk of spoiling the taste.
3. Corn porridge can be either sweet or savory.
4. Corn porridge is usually introduced to the menu from the age of 9 months of the baby, after you have already introduced him to buckwheat and rice.

Coarse groats are stored longer, before preparing for the children's menu, you can grind it again using a coffee grinder or food processor.

Corn porridge - a recipe for children up to a year

Ingredients

• 5 cups of cereal;
• 5 cups of water.

Cooking method

Pour the washed cereal into boiling water, stirring constantly, cook the porridge over low heat for 7 minutes. Then we put in an oven preheated to 150 degrees for half an hour. Allow the finished porridge to cool slightly, interrupt it with a blender. You can add a little breast milk, for children older, a teaspoon of butter per serving, a grated banana or an apple.

How to cook corn porridge in milk

How would it be - what wisdom is there? Pour the cereal and let it cook. But there are still nuances ...

1. Be sure to rinse the corn grits before cooking.
2. Put the cereals in a heavy-bottomed saucepan, first filling it with water. Protomit under the lid until it boils completely, and then add milk.
3. Preparing corn porridge in milk for 15 minutes.

Milk Corn Porridge Recipe:

Ingredients

• 400 ml of water;
• 200 ml of milk;
• 150 grams of cereals;
• a pinch of salt.

Preparation

Pour water into a saucepan with a thick bottom and add clean cereals. After boiling, remove the heat to a minimum, salt and cook the porridge until that moment, do not forget to stir so that the porridge does not burn. As soon as the water has completely boiled away, pour in the milk and wait another 5 minutes.

The porridge is ready!

Corn porridge in a slow cooker:

Cooking corn porridge in a slow cooker is even easier than in a saucepan, which makes momma very happy. You can put the food in the kitchen assistant and boldly go for a walk with your child - dinner will be ready by your return.

The subtleties of cooking porridge in a multicooker:

1. For children, it is better to choose finely ground cereals. It will cook faster and the porridge will have a delicate texture.
2. In a slow cooker, the porridge will become much larger in volume, so the proportion of liquid and cereal must be increased.
3. If you want to thicken the porridge, leave it in the "heating" mode for 15 minutes.

Milk corn porridge

Products

• 50 grams of cereals;
• 200 ml of milk;
• 100 ml of water;
• 1 tsp butter;
• 5 tbsp sugar or honey.

Preparation

Put washed corn grits, butter and sugar in a multicooker container. Mix with milk and water. We set the mode "milk porridge" for 35 minutes. At the exit, the porridge will turn out to be liquid, and the corn particles will become soft and delicate in taste.

Corn porridge with pumpkin

Products

• 200 grams of cereals;
• 500 ml of milk;
• 400 grams of pumpkin;
• 50 grams of butter.

Preparation
Pour boiling water over the washed cereal and leave it for 40 minutes so that it swells. Cut the pumpkin into cubes and sauté in a pan with sugar. Drain the water from the cereal, boil the milk and add the cornmeal to it, stir constantly.

The porridge will cook over low heat for about 15 minutes. 3 minutes before cooking, combine the pumpkin with porridge and mix thoroughly with butter.

Banana milk porridge with corn

Ingredients

• 400 ml of milk;
• 400 ml of water;
• 200 grams of corn grits;
• 2 ripe bananas;
• 50 grams of butter;
• salt, sugar to taste.

Cooking method

Pour the groats with water, put on fire. When it boils, add salt and sugar, reduce the heat to a minimum. While stirring, we wait for the moment when all the water has evaporated.

Then grind the porridge with a blender and fill it with hot milk, add butter and let the porridge boil.

Puree the banana and add it to the porridge, stir.

findings

Correctly cooked corn porridge has every chance of becoming a favorite among your little ones.

This is a delicious breakfast, a healthy lunch, and a hearty, but not heavy dinner. Such porridge can be introduced next after buckwheat and rice groats, after your child is 9 months old. Its advantage is that it does not contain gluten, therefore it is well suited for children with allergies.

There are many recipes with corn grits: salty, sweet, with the addition of dried fruits, and so on. Of course, you don't have to stop there and add your baby's favorite foods to the porridge.

Many will not refuse to feast on the fragrant grains of freshly boiled corn, but not everyone is aware of how healthy and tasty porridge from this cereal is, so they often simply ignore it as a side dish or main dish. However, corn porridge in milk or water, cooked according to a special recipe, can be equal in usefulness to buckwheat and is not inferior in taste to other cereals - the main thing is to know how to cook such porridge correctly in order to take maximum benefit and taste from it.

How to cook corn porridge in milk

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

How much to cook corn porridge in milk? I must say that porridge made from corn grits with milk does not belong to quick dishes, even heavily crushed corn grains remain very hard, therefore they take a lot of time to completely boil. It is necessary to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

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

Milk Corn Porridge Recipes

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

Many rarely include this tasty and healthy cereal in their daily food, because they do not know how to cook corn porridge in milk and even how to cook it in water. There are features that you need to remember before you start cooking this cereal dish. Below, you will be presented with different options for corn porridge with a photo and a step-by-step description of the recipe.

Corn cereal porridge

• Servings Per Container: 4 Persons.
• Calorie content (100 g): 120.6 kcal.
• Purpose: for breakfast.
• Cuisine: international.

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

Ingredients:

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

Cooking method:

1. Pour milk into a saucepan, add salt. Boil.
2. Then pour the washed cereal into the liquid, mix thoroughly to avoid the appearance of lumps.
3. Cook over medium heat for 20 minutes without a lid. Remember to stir from time to time.
4. Cover the saucepan with a lid and leave on low heat for another 40 minutes.
5. After turning off the stove, butter and sugar or honey are added to the milk soup to taste.

Cornmeal porridge

• Cooking time: 56 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish (100 g): 102.3 kcal.
• Purpose: for breakfast, dinner, for the festive table.
• Cuisine: Moldavian.

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

Ingredients:

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

Cooking method:

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

For a child

• Cooking time: 45 minutes.
• Servings Per Container: 2 Persons.
• Calorie content (100 g): 114.8 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Complexity of preparation: easy.

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

Ingredients:

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

Cooking method:

1. Bring the milk to a boil.
2. Reduce the heat to a minimum, gently pour the flour in a thin stream, stirring actively.
3. Cook for 15 minutes, stirring all the time. Then turn off the fire.
4. Add sugar and butter.
5. Wrap the pan with a towel and leave on the hot stove for another 15-20 minutes.

With pumpkin

• Cooking time: 72 minutes.
• Servings Per Container: 6 Persons.
• Calorie content (100 g): 107.1 kcal.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Complexity of preparation: medium.

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

Ingredients:

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

Cooking method:

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

With cheese

• Cooking time: 48 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish (100 g): 98.8 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Georgian.
• Complexity of preparation: easy.

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

Ingredients:

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

Cooking method:

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

With dried fruits

• Cooking time: 65 minutes.
• Servings Per Container: 6 Persons.
• Calorie content (100 g): 122.7 kcal.
• Purpose: for dessert.
• Cuisine: international.
• Complexity of preparation: medium.

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

Ingredients:

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

Cooking method:

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

With meat

• Cooking time: 53 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish (100 g): 164.3 kcal.
• Purpose: for dinner, on a hike.
• Cuisine: Russian.
• Complexity of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, take advantage of the recipe for corn porridge with meat and vegetables. Men will like the fatty version with pork or lamb, and if you take lean beef or chicken, you get a low-calorie dish that will not harm the figure. This variation of corn porridge will be a great alternative to pilaf.

Ingredients:

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

Cooking method:

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

With banana

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish (100 g): 96.5 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Complexity of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other food, both sweet and savory. If you add fruit to the corn milk porridge, you get a real vitamin bomb. A banana works well for this purpose. It is rich in vitamins and microelements, and easily turns into mashed potatoes, therefore, such a dish is recommended by pediatricians as an obligatory component of the children's diet.

Ingredients:

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

Cooking method:

1. Milk and water are poured into a saucepan, allowed to boil.
2. Then add salt, carefully add flour.
3. Cook over a minimum heat for half an hour, after which sugar and butter are added. Cover the pan with a towel and leave to brew for 10 minutes.
4. Meanwhile, knead into a mashed banana and add to the porridge before serving.

In a multicooker

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content (100 g): 120 kcal.
• Purpose: for breakfast.
• Cuisine: international.
• Complexity of preparation: easy.

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

Ingredients:

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

Cooking method:

1. Rinse the groats well, put them in a multicooker bowl and add water.
2. Add salt, sugar, stir.
3. Boil in the "Milk porridge" mode for 25 minutes.
4. After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
5. After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.

Video

Today, cornmeal porridge is eaten for breakfast in almost all families. It is on a par with oatmeal, buckwheat, rice and other cereals in terms of usefulness. Learn how to cook corn porridge quickly, nutritiously and with health benefits.

Not a single baby food is complete without fragrant 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 culture was domesticated on the western continent - in the territory of modern Mexico. One of the versions of the origin of the modern corn variety is breeding 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 precisely to corn, which at that time was the basis of agriculture.

Corn grits are made from corn cobs. During the processing of the latter, the bran casings and the embryo are separated from the endosperm. He goes to the preparation of cereals. Not any corn is used in production, but only those varieties in which the grains meet certain proportions of the vitreous and mealy parts.

Grinding types

When processing corn, three types of grinding are obtained.

1. Polished groats - used for consumer purposes for the population.
2. Coarse groats - used for industrial purposes in the manufacture of corn flakes.
3. Small groats - used in the food industry for the manufacture of corn sticks.

On the shelves of mass markets, it is precisely polished groats that are found. 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 small groats, except, in fact, the size of the particles.

Composition and benefits

Corn porridge is one of the few cereals that are rich in a large number of nutrients for the body. All contained elements are vital for humans. Corn flour contains histidine and tryptophan, which are plant proteins.

The chemical composition of corn grits refers it to 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 foods for infants;
• regulation of blood cholesterol levels - porridge cooked in water is prescribed for the treatment of gastrointestinal diseases;
• dietary product - porridge on the water is able to cleanse the body of excess fats and toxins, has a beneficial effect on the digestive process;
• porridge of youth - increases the production of its own elastin, thereby revitalizing and rejuvenating the skin;
• rich in fiber - invaluable benefits for bowel function;
• porridge for expectant mothers - the presence of folic acid in the composition makes it an irreplaceable product in the diet of expectant mothers;
• heart porridge - improves the condition of the cardiovascular system and strengthens the nerves.

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

It doesn't matter which method is preferred - the porridge is always obtained at the highest level of taste and consistency. But most importantly, in addition to satiety, it brings many benefits to the body.

It should be noted right away that cooking on the stove requires increased attention from the hostess. The porridge must be constantly stirred 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, deliciously, and at the same time does not require the attention of the hostess. Also, most multicooker has a Delayed Start function. This means that if you fill in all the necessary ingredients in the evening, healthy aromatic corn porridge awaits the whole family for breakfast.

The oven also takes pride of place in the kitchen and is able to cook crumbly, tender porridge quickly enough. It is enough just 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 cooking corn porridge:

• the ratio of dry cereal and water during cooking should be at least 1: 2.5. Subject to simmering. If the porridge boils strongly, then the liquid evaporates faster, which means there is a chance of getting raw burnt porridge;
• use for cooking "sunny" porridge dishes with thick walls, ideally - dishes made of cast iron;
• regular stirring of porridge prevents thick cereals from sticking to the walls of the dishes and promotes even 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. Many people judge the uncookedness of the porridge because of the toughness of the cereal. But this is due to the specific shape of the grains themselves;
• to serve corn porridge deliciously, it is worth cooking more butter, then it becomes noticeably tastier.

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

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

There are many recipes for making corn grits. Let's consider the main ones.

Corn porridge, boiled in water, is close to the dietary menu. It is low in calories but satiates quickly. In addition, it has a positive effect on the digestive tract.

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

For cornmeal porridge on water, you need cereal and water in a 1: 3 ratio, as well as spices to taste and a piece of butter.

After boiling water, 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, the flame is reduced to weak, but so that the porridge continues to boil. Cook, taking into account the rule of regular stirring. When serving, fill with butter. Healthy porridge is ready.

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

Milk

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

Milk porridge most often means diluting milk with some part of the 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 groats are cooked in water until cooked on a low 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. Serve this hot with butter. Add honey if desired.

Italian (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 in the menus of expensive Italian restaurants.

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

Experts in Italian cooking recommend using a flour to water ratio of 1: 3 for this dish. The porridge is simmered in a thick-bottomed bowl (ideally a copper bowl) with continuous stirring.

Basic recipe:

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

Flour is introduced into the boiled salted water in small portions so that no lumps form. Better to use a whisk. Then, for half an hour, do not move away from the stove and monotonously stir the polenta with a wooden spoon.

We determine the readiness of the dish visually - the mass is separated from the walls of the dishes and the bottom, forming a thin crust on them. Perfect uniform consistency and creamy taste are guaranteed. But if the proportions were 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 fall product. It can also be added to corn porridge to further enhance the flavor. Ripe pumpkin is peeled from the skin, pulp and seeds. The hard part is cut into small cubes and covered with sugar until the juice starts to flow. We put an aluminum container with pumpkin on low heat and cook until tender, stirring occasionally.

While the pumpkin is being cooked, rinse the corn grits and pour hot milk until it swells. Combine the finished pumpkin with the swollen groats, add and let it boil. To make the porridge 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 trace elements, but also have a beneficial effect on the body as a whole. Ordinary corn porridge can be made even tastier and more nutritious precisely by adding a piece of dried fruit to it.

If they are large, grind them for ease of use. Pour dried fruits with boiled water in advance and give time for swelling. Cooking corn porridge according to your favorite recipe. 10 minutes before cooking, add pieces of dried fruit and cook for the rest of the time. After that, 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 the washed grits, salt and water in standard proportions there. The "Porridge" mode is designed for 40 minutes.

Cooking porridge in the microwave

To cook porridge in a microwave oven, be sure to use refractory utensils, otherwise another container may burst during cooking. For porridge, you can use any recipe that has been proven by experience.

To make the porridge cook quickly, use the highest power and set the timer for 5 minutes. During cooking, you can add salt or sugar. At the end of the timer, the power is removed to medium and the porridge is cooked to the end.

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

Conclusion

We have considered several options for preparing a fragrant and healthy dish for people of all ages. How to cook corn porridge for your family is up to the hostess. Even in gloomy weather, corn porridge can cheer you up and give you a ray of sunshine.

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

Cook corn grits in bags for.

How to cook cornmeal porridge

Products for porridge
For 2 servings
Corn grits - 1 glass
Liquid (milk and water in the desired proportion) - 3 glasses for dense porridge, 4-5 glasses for liquid
Butter - 3 cm cube
Sugar - 1 rounded teaspoon
Salt - a quarter teaspoon

How to cook cornmeal porridge

• Pour the corn grits into a sieve and wash under cold water, then drain the water.
• Pour milk into a saucepan, put on a low heat, bring to a boil and turn off the heat.
• Pour water into another saucepan, put on fire, add salt and bring to a boil. As soon as the water boils, add corn grits, cook over low heat without a lid for 5 minutes until the water has completely evaporated.
• Add boiled milk to the corn grits, mix and cook for 15 minutes, stirring regularly with a wooden spoon or spatula. Put a cube of butter in the cooked porridge, add sugar and mix.
• After boiling, it is recommended to wrap the corn porridge in a blanket for 15 minutes to evaporate.

In corn porridge as supplements you can add dried apricots, raisins, chopped prunes, grated pumpkin, yogurt, jam, vanilla sugar. If the porridge is offered for dinner, you can add vegetables and boiled meat.

To cook porridge without milk, it is enough to replace part of it with the same amount of water.

How to cook cornmeal porridge in a slow cooker
Pour the washed corn grits into the multicooker bowl, add sugar, salt and oil. Pour in milk and water, stir, cook on the "milk porridge" mode for 30 minutes, then 20 minutes on the "heating" mode for evaporation, or just do not open the multicooker lid for a few minutes.

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

If you have coarsely ground corn grits that do not boil well, you can grind it in a coffee grinder or a kitchen mill, it will cook faster.

Fusofacts

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

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

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

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

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

Cost of corn grits from 40 rubles / 1 kilogram (average cost in Moscow for June 2017).

Cooking ratio for corn grits
When boiling, corn grits increase in volume by 4 times, so 4 parts of water are added to 1 part of the grits.

Ideal pot for cooking corn grits - with a thick bottom.

Ready-made corn porridge becomes very soft and thick. If the porridge is too thick, you can pour it with milk or cream and boil it over low heat for another 5 minutes.

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

In a multicooker - for 1 cup of corn grits 3.5 cups of milk or water. Mode "milk porridge" for 20 minutes, then - "warming up" for 10 minutes. Or you can turn on the "buckwheat porridge" mode for 20 minutes.

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

Check out classic cornmeal porridge recipes and how to make cornmeal porridge.
There are many types of corn grits, but in stores they sell polished - these are crushed corn grains, previously polished. On packages with polished corn, a number is often written - from 1 to 5, it means the size of the grind. 5 is the smallest, it is the fastest to cook, 1 is the largest, it takes longer to cook.

Corn porridge is tasty and healthy. But to cook it, you need to try. Read about how to cook corn porridge in this article.

About the technique of cooking corn porridge

On store shelves, you can see corn grits of different grind. The larger the grain, the longer it will take to cook a delicious porridge.

What you need to know:

• Be sure to rinse the cereal before cooking. Even if it is small, you can put it in a sieve and rinse it.
• In order to cook delicious porridge, you need to take a saucepan with thick walls. The porridge will languish and will not stick to the bottom.
• When cooking porridge, you need to stir it periodically.
• The degree of grinding will determine how long the cereal is cooked. If the grind is medium, then the porridge needs to be cooked over low heat for half an hour.
• Pour corn grits into boiling water. Add salt or sugar to the water in advance.
• Delicious and tender porridge will turn out if you add milk and butter. Milk can be diluted with water if you cook porridge for children. If for a side dish, then it is better to cook porridge in water.
• If you need to cook liquid porridge, then take 4 glasses of water, if thick, then 3 glasses of liquid. Remember that the finished porridge will thicken a little.

Corn porridge recipe

Prepare the following:

• water - 2.5 cups;
• cereals - 250 g;
• salt to taste.

You need to cook like this:

• Pour water into a saucepan, wait for it to boil.
• Rinse the groats thoroughly, wait until the excess liquid drains.
• Pour into a pot of boiling water. Stir until boiling.
• When the water boils, you need to reduce the heat, add salt, cover with a lid so that there is a gap. You need to cook for half an hour, stirring occasionally.
• The porridge will become thick in 20 minutes, you need to stir the contents more often so that the corn porridge does not burn.
• After half an hour, you need to remove the pan of porridge, stir, add butter (optional), mix again. Then wrap the pan with something warm (for example, a towel) and leave to infuse for 1 hour.

Oven corn porridge

To cook porridge according to this recipe, you will need:

• cereals - 250 g;
• water - 2.5 cups;
• sugar or salt, butter, raisins - to taste.

And how this dish is prepared:

• Soak the raisins in cold water 1-2 hours before cooking.
• Rinse the groats in cold water.
• Pour water into a saucepan, boil.
• Put the groats in a cauldron with thick walls, you can put them in a baking pot, pour boiling water.
• Add salt and sugar, raisins without stirring. Now you can mix and close the lid of the cauldron.
• The temperature should be set to 200 ° C, cook for 40 minutes. Try it, if the cereal is not softened, it will take even longer.
• Remove the cauldron from the oven, open the lid, stir, put it back in the oven, continue cooking the porridge until a golden crust appears.

Corn porridge with milk

A great option for a children's menu is corn porridge cooked in milk. It is important here that the porridge is liquid, because as it cools, it will thicken.

Products:

• water - 100 ml;
• milk - 150 ml;
• groats - 2 tablespoons (with a slide);
• butter - to taste;
• salt or sugar to taste.

Porridge for the children's menu:

• Heat milk and water, add sugar.
• As soon as the liquid begins to boil, pour in the corn grits (washed), stir.
• You need to cook porridge over low heat for 25 minutes.
• Do not forget to stir constantly, and if you want to cook the porridge faster, then you must first grind the dry cereal in a coffee maker, then it will take 15 minutes to cook the porridge.

Chopped apples and other fruits can be added to the porridge. For an older child, you can put chopped nuts and dried fruits in the finished corn porridge.