Many people love it, and those who do not love it simply do not know how to cook it properly. Don't believe? Try to follow the recommendations, consider the secrets delicious porridge in practice, and you will see that corn porridge is not only very healthy, but also very tasty.

How to cook corn porridge with milk

Corn is popular for its low calorie content, the indicator of which is only 86 kcal per hundred grams of the product. For this reason, corn grits are desirable on diet food. Another big plus of cereals is that it does not contain gluten, so people whose body is sensitive to this substance can eat corn porridge without fear. It is calmly introduced into the diet of babies whose age has reached six months.

Before cooking corn porridge, regardless of whether it will be on milk or on water, it is worth knowing some principles of working with it, and these are:

Cook corn grits You can not only in the pan, but also in the microwave and in the oven. In the first option, you need to use a glass dish with a lid, turn on the device at maximum power and set the timer for seven minutes first, then mix and set for another five minutes. In the oven, it is convenient to cook porridge as a second course with vegetables in clay pots. Cooking time at 180°C about an hour.

Corn porridge with milk is one of the tasty and healthy treats for kids, and adults too. If the dish is prepared for the smallest, then the fat content of milk should not exceed 1%. If you could not find this in the store, then take the usual 3.2% and dilute it with boiled water.

Corn porridge is prepared in milk as follows:

1. Pour 150 ml of milk and half a glass of water into a saucepan with a thick bottom, dissolve a small spoonful of sugar and a pinch of salt.
2. Pour in two large spoons with a slide of corn porridge after boiling and start stirring.
3. Continue cooking porridge small fire for a quarter of an hour, then add a piece of butter, cover and leave to simmer for another quarter of an hour. Turn off the stove, remove the pan, stir the porridge.

How to cook corn porridge in water

Corn porridge boiled in water is ideal as a side dish for both meat and fish, and cooking it is as easy as shelling pears:

1. Pour three cups of water into a heavy bottomed pot and bring to a boil.
2. After boiling, add a pinch of salt and one glass of corn grits.
3. Boil the porridge, stirring frequently, for half an hour.

Such porridge should be boiled immediately before serving and offered while still hot, otherwise it can become very thick.

How long to cook corn porridge

It is necessary to determine the cooking time for corn grits based on the grinding of grits. On average, it's half an hour. But if a second course or soup is prepared from porridge, then the cooking time can be adjusted by the recipe itself, pay attention to the recommendations of the author of the recipe. By the way, if you grind the porridge in a coffee grinder, then the cooking time can be reduced from half an hour to 15 minutes.

In the USSR, corn was called the queen of the fields. Corn grits (otherwise - maize) is famous for its nutritional value and ranks first in the content of various vitamins, amino acids and minerals. In addition, it is hypoallergenic and ideal for baby food starting at six months of age. Let's look at how to cook corn grits and recipes for dishes from it.

How long is corn grits cooked?

Maize can be cooked different ways. 4 servings of corn porridge in a slow cooker are prepared in 20 minutes. You should select the "buckwheat porridge" mode.

In a saucepan, porridge should be boiled for about half an hour. In a double boiler, corn grits take the same amount of time to cook.

Technology of cooking corn grits

Maize differs from other cereal crops in that it swells very strongly during heat treatment. Therefore, it should be prepared with a sufficient amount of water or milk.

Instructions for cooking corn porridge:

1. Take 1 cup of cereal and rinse well.
2. Place the grits in a saucepan and add 2 cups cold water.
3. Wait for the liquid to boil.
4. Make the fire smaller and cook the dish for half an hour, remembering to stir constantly.
5. When ready, add 2 cups of milk, add sugar and salt to taste, mix well.
6. Boil again, turn off the heat and cover the pot with a lid.

The dish can be served after 10 minutes, after putting a piece of butter in it. Optionally, you can add honey and dried fruits. If the porridge is too thick, dilute it with milk.

Many complain that corn porridge cooked in milk always burns. For this reason, the most main secret cooking is the need to dilute it with milk almost ready. Then you don't have to eat a burnt dish for breakfast.

A few more tips for cooking corn porridge:

• maize must be washed, it can be very contaminated;
• cereal and liquid should be taken in a ratio of 1: 4, since it increases in volume by almost 4 times;
• for a child, you can cook liquid porridge and then carefully grind it with a blender;
• the dish should be cooked exclusively on low heat, otherwise the water will quickly boil away, and the porridge itself will splash heavily;
• the delicacy should be stirred when cooking, otherwise it will burn;
• in order not to spend a lot of time on cooking, the cereal should first be soaked overnight: in this case, the porridge will cook in 5-10 minutes;
• nuts, candied fruits, bran are combined very well with corn porridge; honey should be added to a slightly cooled dish;
• ready-made porridge in the refrigerator is stored for 2 days;
• when cooking, preference should be given to a saucepan with a thick bottom.

Dish recipes

Roasted porridge with raisins.

This recipe is good because the dish is cooked in the oven and does not require constant stirring. To prepare 4 servings, you will need the following products:

• 8 art. spoons of cereals;
• 400 ml of water;
• 300 ml of milk;
• 80 gr. raisins;
• 40 gr. butter;
• salt and sugar.

Preheat oven to 180 degrees. Pour water and milk into a heat-resistant dish, then add corn and salt. The liquid can be increased if you do not want the dish to be thick.

Rinse the raisins thoroughly and add to the cereal. Mix all ingredients well.

Fruit porridge.

You can cook a dish of corn grits with various fruits. Best of all are combined apples and bananas. They will give a peculiar aroma and additional sweetness. And, of course, such porridge will be a great start to the day for children.

We will need:

• 1 glass of maize;
• 200 ml of drinking water;
• 200 ml of milk;
• 2 apples or bananas;
• sachet vanilla sugar(12 g);
• 1 st. a spoonful of sugar;
• 50 gr. butter;
• salt.

Mix milk with water and bring to a boil. Pour in the washed cereal. The porridge should be boiled over low heat for 15 minutes, stirring constantly.

Salt, add vanilla and regular sugar. Boil for another 15 minutes. During this time, peel the fruit. Apples must be grated, bananas can simply be cut into circles.

When the dish is ready, add butter and fruits. Stir and let sit for another 20 minutes.

Corn dish with meat.

Meat porridge - satisfying, simple and fast. It can be cooked in a pot or oven. So, for cooking you will need:

• 2 cups of cereals;
• 400 gr. meat, turkey or chicken is ideal;
• 600 ml of water;
• 1 medium onion;
• 1 carrot;
• pepper and salt - to taste.

Cut the meat into medium pieces. Finely chop the vegetables and sweat in a pan with vegetable oil.

Put the cereal in a bowl, season with spices and salt. Add vegetables and meat on top. Fill everything with water. The dish should be cooked for about 40 minutes over low heat.

From maize, you can cook not only children's dairy dishes, but also cereals with vegetables and meat. Such a dish will not leave indifferent either a hungry husband or a picky kid.

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Corn is gluten-free and contains quite a few minerals and useful substances. At the same time, she has a high energy value and low-calorie - ideal for breakfast. Information on how much to cook corn porridge will be very useful for people who want to review their diet and start proper nutrition. This cereal is recommended for infants as one of the first cereals for early feeding. In addition to the benefits, corn porridge has a very pleasant taste and golden color, which will certainly wake up your appetite.

Which cereal to choose

The duration of cooking both porridge and corn side dishes directly depends on the choice of corn grits. The grains of this cereal have a hard and dense structure, which is why it takes a long time to cook the product. On the shelves of shops you can find cereals of different grinding from coarse to the so-called cornmeal.

Based on what dish is planned to be cooked, and what structure is required, you need to choose a cup of different grinding, but it is important to remember that the coarser the grinding, the longer the dish is cooked. Cooking time can be significantly reduced by soaking corn grits in water for several hours.

Advice! If you want corn porridge, but do not have time to cook it, you should direct your choice to corn flakes. They practically do not require cooking and will be cooked in a few minutes.

Before cooking, be sure to rinse the cereals, and it is recommended to wash even very finely ground cereals, as it can be heavily contaminated. One more important point choosing and preparing porridge for cooking - during the cooking process, corn increases significantly in size and absorbs a lot of liquid. Therefore, when choosing the amount of cereal that you want to cook, it is important not to overdo it.

Milk porridge

Deciding to cook for breakfast healthy dish, often the housewives have a question: how much to cook corn porridge in milk? It is not so easy to prepare this dish, some, due to lack of experience, try to cook cereals immediately in milk; afterwards they begin to complain that the porridge burns and cooks tasty dish impossible.

This problem is solved quite simply, because the cereal is cooked for a long time, milk should be added only at the end. Therefore, the preparation takes place in several stages:

1. 1. Place a pre-washed glass of cereal in a saucepan and dilute with two glasses of cold water. Bring to a boil, reduce the heat and continue to cook until the liquid is absorbed into the grits. This will happen in about 15-20 minutes.

• After the liquid has been absorbed, another glass of milk is poured into the porridge, the porridge is mixed and continues to cook over low heat for another 10-15 minutes.

• The third stage does not heat treatment. It is necessary to cover the pan with a lid, wrap it with a towel and leave the porridge to “reach” for another 20-30 minutes.

Advice! Corn grits should be cooked only on low heat, otherwise the water will quickly boil away and the grits will not have time to cook properly.

After cooking, butter and a little honey or sugar can be added to milk porridge to taste. Children can add canned or fresh pieces of fruit, as well as berries, to the dish.

Porridge in a slow cooker

It is not in vain that this kitchen appliance has received wide recognition among housewives, you can cook everything in a slow cooker, and it is especially well suited for making cereals. A great feature is the delayed cooking time, when in the evening you can lay everything necessary products and get a fragrant and delicious breakfast in the morning.

Cooking corn porridge in a slow cooker is very simple. It is necessary to fill the cereal with water, add salt to taste and set the “Porridge” mode, the cooking time depends on the cycle and is different in different multicookers. You should focus on the information specified in the instructions. Most of the cooking time varies from one to two hours. If you need to cook porridge with a pronounced milky taste, milk should also be added to the slow cooker along with water.

After the slow cooker has cooked the cereal, it can be seasoned with oil, diluted with milk and add sugar and fruits. Or season with salt and spices if corn porridge is to be used as a side dish.

Side dishes and national dishes

Corn came to the table European cuisine from America during its conquest. Initially, it was the Indians who grew and cultivated this cereal, and they also managed to increase the ear several times from its original size. It is believed that they were also the founders of the famous Italian dish - polenta.

According to the rules classic recipe dishes, polenta should be prepared from whole grains in a cauldron with thick walls and a bottom. Since the cereal will be cooked for a long time, a lot of water is also required, for one glass of cereal you need a little more than a liter of water. Cook over low heat until full cooking stirring constantly. After whipping the porridge and put on cling film, forming a layer and compacting. After it cools down, you need to pour the porridge with sauce and cut into portions.

The sauce is made from olive oil in which gradually add a tablespoon of flour, salt, add paprika and simmer over low heat for several minutes.

Cornmeal side dishes go well with all meat products.

Tokan, polenta, hominy - different nations have their own names for corn porridge and their own secrets of its preparation. Properly cooked, it will be an excellent side dish for smoked and fried meat, fish or mushrooms.

Various peoples have passed down the recipes of this porridge from generation to generation for centuries. Today, their secrets are available to every cook.

For cooking, you will definitely need:

• a pan with thick walls (aluminum or cast iron);
• a special mixer, which can be used as a pusher for mashed potatoes.

When cooking, corn porridge is constantly stirred, otherwise it will easily burn and shrink into a lump.

The easiest recipe

This dish can be independent, or it can become a universal side dish.

How to cook corn porridge in water:

1. Pour the right amount of water into a saucepan with a thick bottom. The less water, the thicker the resulting porridge will be. But water should be at least 3 glasses per 1 glass of cereal;
2. As soon as the water boils, the fire should be reduced as much as possible, then salt the water and mix the washed cereal into it;
3. The porridge is simmered over low heat, stirring it all the time while cooking.

IN ready meal butter can be added cheese sauce, dried fruits or smoked sausages.

best corn porridge recipe for kids

Children love delicious sweet cereals. Cornmeal porridge can be cooked in such a way that no child will refuse it. To do this, you just need to add apples or pears to it.

What to take:

• corn grits - 1 glass;
• sugar - 4-6 tbsp. spoons;
• water - 3 glasses;
• apple or pear - 3-5 pcs;
• chicken egg - 1-2 pcs;
• butter or soft margarine - 30 g.

Cooking time - 60-90 minutes.

Calorie content in 100 g - 117-129 kcal.

How much to cook corn porridge on water for a child:

1. Water or milk should be mixed with sugar and boiled;
2. Rinse the groats and carefully, stirring so that there are no lumps, mix into the water. Simmer over low heat for about half an hour, stirring constantly, until the mass becomes thick;
3. Wash fruits, peel, get rid of seeds and core. Then cut into small or medium cubes;
4. IN ready porridge add a raw egg and mix everything well;
5. Stir butter into it;
6. Add the chopped vegetables there and mix again so that the pieces of apples and pears are evenly distributed throughout the mass;
7. The resulting mixture should be poured into clay pot or other dishes suitable for baking in the oven;
8. Then the dish should be sent to a preheated oven, where it will be baked for 30-45 minutes at a temperature of 180 degrees.

Ready porridge is served warm. As a drink, you can serve it with fruit juice, milk-fruit drink or warm milk.

When preparing this dessert, the amount of sugar depends largely on the sweetness and amount of fruit. As a fruit supplement, you can use both apples and pears at the same time. Only in this case it is best to take them equally. Instead of water, you can use not very fat milk, then the dessert will be softer and softer. Instead of regular sugar, you can take cane or powdered sugar.

Porridge from corn grits with dried fruits and pumpkin in a slow cooker

When you need to cook a very satisfying, extremely healthy and beautiful dish, you can always cook corn porridge with pumpkin and dried fruits. And to cook quickly and at any convenient time, it is best to cook in a slow cooker.

You will need:

• corn grits - 1 glass;
• pumpkin - 200 g;
• dried fruits - 100 g;
• water - 3 glasses;
• butter or soft margarine - 50 g;
• sugar and salt to taste.

Cooking time - 50-60 minutes.

Calorie content in 100 g - 112-125 kcal.

Cooking steps:

1. Pumpkin needs to be peeled and seeds removed. Then wash and cut the pulp into small cubes;
2. Dried fruits need to be washed and poured with water so that they soften a little;
3. Put the pumpkin in the multicooker bowls. It will be the bottom layer. On top of it you need to lay out dried fruits;
4. From above you need to lay out a clean washed cereal;
5. Then you need to pour water or milk;
6. Add salt and sugar, gently stir the dish;
7. You need to cook porridge in the "Milk porridge" mode or any suitable one ("Porridge", "Rice"). Cooking time takes about 30 minutes;
8. After that, the finished porridge is insisted under a closed lid for another 15-20 minutes. In some models, in this case, it is better to use the "Heating" mode, while reducing the time to 10 minutes.

Before serving, the dessert is flavored with butter or soft margarine.

Corn porridge with meat for a hearty homemade dinner

Cornmeal porridge can be used as a side dish until meat dish, but you can already cook with meat.

What to take:

• meat (pork or veal) - 400-500 g;
• corn grits - 1 glass;
  water or broth - 3 cups;
• onions - 1-2 pcs;
• salt and spices to taste;
• vegetable oil for frying.

Cooking time - 45-60 minutes.

Calorie content in 100 g - 104-113 kcal.

How to cook:

1. Pork or veal must be washed and cut into small pieces, removing veins and fat (or leaving fat if desired);
2. Heat the oil in a frying pan and fry the meat on it from all sides until golden brown. For spice, you can add ground nutmeg or a little crushed garlic to the meat. After that, the meat must be laid out in a deep pan with thick walls;
3. Peel the onion and chop finely. Then it should be fried until golden brown and added to the meat;
4. Rinse the grits and pour on top of the meat with onions. All this must be mixed, salt and pepper;
5. After that, hot broth or boiled water is poured on top. Stir;
6. Then the porridge is brought to a boil, after which it is simmered over low heat, stirring all the time.

Before serving, the dish can be sprinkled with fresh herbs.

Polenta in Italian

In Italy, polenta is served at the table not only as an everyday meal. It has long become a mandatory attribute of festive feasts.

Required Ingredients:

• corn grits - 1 glass;
• water - 3 glasses;
• salt to taste.

Cooking time for polenta is 30-45 minutes.

Calorie content in 100 g - 86 kcal.

How to cook polenta:

After that, it must be put on a baking sheet, cool and cut into cubes. In this form, polenta is ready for further frying or baking. This amount of cereal and water makes 3-4 servings. Properly cooked polenta is served with herbs and cheese or baked with vegetables and tomato juice.

What is useful corn porridge?

Porridge made from corn grits on the water refers to diet meals. It is a satisfying and nutritious food that is considered by nutritionists to be one of the ideal options for light dinner or breakfast.

Advantages:

1. It is low in calories, so it can be used in diets aimed at weight loss;
2. At the same time, it contains a lot of useful nutrients, and its portage helps to cleanse the body of toxins;
3. Regular consumption of corn porridge in food normalizes metabolism and restores intestinal microflora.

At the same time, corn grits are available for purchase at any budget. Low price, high usefulness and ease of preparation - all this makes this porridge one of the most popular in the world.

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 of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives seek to feed their loved ones 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 nutrition for humans for 12,000 years, ever since the inhabitants of South America began to cultivate it. It served them as the basis for the development of civilization, and for modern gourmets - the raw material for the preparation of many of the most 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 production. confectionery, porridge fast food 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 appreciate them for nutritional value, and fashion models - for 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 even every day, fortunately, their diversity 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 from corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores there is a fairly 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 hearty lunch. 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 recipes, milk corn porridge can be replaced with goat. Instead of or together with pumpkin, try putting an apple, pear, grated sweet carrot and/or dried fruits.
   
4. Corn casserole. Take half a cup of corn grits, half a cup of canned corn, half a liter of milk, 5 chicken eggs, 100 ml cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 Bell pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon vegetable oil. Salt the milk and bring to a boil, put clean cereals and cook until the porridge is ready, 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 stir. 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. Oil a glass baking dish, put 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. Lay out curd filling over porridge and top with 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 for cooking corn tortillas, but 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, suitable for both sweet and savory dishes. And this means that you will surely fall in love with corn grits and cook them often.