Corn porridge is tasty and healthy. But to cook it, you need to try. How to cook corn porridge, read this article.

About the technique of cooking corn porridge

On store shelves, you can see corn grits of different grinds. The larger the grain, the longer it will take to cook. 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 saucepan 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 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 to cook the porridge until a golden crust appears.

Corn porridge with milk

Great option for children's menu- 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.
• 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, chopped nuts and dried fruits can be put in the finished corn porridge.

Many will not refuse to feast on the fragrant grains of freshly cooked 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 with milk or water, cooked by special recipe, can be equal in usefulness with buckwheat and taste is not inferior to other cereals - the main thing is to know how to cook such a porridge correctly in order to take maximum benefit and taste from it.

How to cook corn porridge in milk

Technology of cooking porridge from corn grits does not differ much from the recipe of other cereal dishes. First, the cereal is washed in several waters, then poured over 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, cornmeal porridge with milk does not apply to quick meals, even highly crushed corn kernels remain very hard and take a long time to fully cook. 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. The grind initially determines the consistency of the finished dish: to cook crumbly porridge or milk soup, it is better to take coarsely ground corn. For gruel porridge, Moldavian hominy or Italian polenta medium-sized cornmeal or grits work well.

Milk Corn Porridge Recipes

This cereal is famous all over the world for its useful properties, because corn is very rich in vitamins of different groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. There is a lot of fiber in corn grains, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered 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 will be presented to your attention different variants corn porridge with photo and step by step description recipes.

Corn cereal porridge

• Servings Per Container: 4 Persons.
• Calorie content of the dish (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 a thick porridge-spread, 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:

• coarsely ground 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 (100 g): 102.3 kcal.
• Purpose: for breakfast, dinner, to festive table.
• Cuisine: Moldavian.

World famous moldavian hominy prepared 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 can be easily cut with a damp knife or thread into portioned pieces. Traditional recipe 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 of the dish (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 fruit 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 flavor duet, and if you cook the dish not just on the stove, but in clay pot in the oven, and even a little bit of 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, 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 put a piece 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 (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 grits, so almost every national cuisine can boast of delicious original dish from this cereal. Georgians often do not cook sweet porridge from corn with suluguni cheese, which can be easily replaced with another salted 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 very little fire 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 is 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 in 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 (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 family dinner, take on board the recipe for corn porridge with meat and vegetables. Men will love 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 become great alternative I float.

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. Chicken fillet cut not very much in large pieces, put in a frying pan preheated with fat. Fry over medium heat for 4-5 minutes.
2. Cut a large onion into half rings and 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 cut into half rings bell pepper... Stew the meat with vegetables until half cooked.
5. Then pour the washed cereal into a frying 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 mashed banana and add to porridge before serving.

In a multicooker

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

The electronic miracle pan has long become a good helper for many housewives. You can cook anything in a multicooker, 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, transfer them to the 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 crop was domesticated on the western continent - in the territory of modern Mexico. One of the versions of origin modern variety corn - 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 the kernels of corn cobs. When processing the latter, the bran membranes 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 glassy 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 corn flakes.
3. Small groats- applied in Food Industry for making 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 is rich in large quantity substances useful 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 - porridge is always obtained on the highest level 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 special 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 have a Delayed Start function. So, if you fall asleep everything in the evening necessary ingredients, healthy aromatic corn porridge awaits the whole family for breakfast.

The oven also takes up place of honor 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 the maximum benefit for the body.

So, the basic rules to follow when preparing 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.

Exists a large number of recipes for cooking 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 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 beneficial 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 amount of fat.

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 over 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 on the menus of expensive Italian restaurants.

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

Experts in Italian cuisine 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 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. Ideal uniform consistency and creamy taste- 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 exposed heat treatment, rinse the corn grits and pour hot milk until it swells. Combine the finished pumpkin with the swollen groats, add salt 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 there in standard proportions. The "Porridge" mode is designed for 40 minutes.

Cooking porridge in the microwave

For cooking porridge in microwave oven be sure to use refractory cookware, 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. After the timer expires, the power is turned off 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.

Once maize was called the queen of the fields, but now it can only be called a frequenter of cinemas. Flavored popcorn instead of natural corn porridge meets the “on the run” nutritional requirements 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 meals 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? It couldn't be easier!

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

• Polished corn grits. The grains are peeled and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from the first to the fifth.
  
• Large corn grits. The grains are cleaned and crushed, but not polished. Such particles of various shapes are used to make cornflakes, casseroles and some types of national dishes.
  
• Small corn grits. 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 healthier it is, and the more nutrients remains in its composition. They are 75% slow carbohydrates, and only 1% fats. Therefore, meals made from 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 photo 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.

Nevertheless, people with high acidity, and especially gastritis or stomach ulcers, need to be careful about cooking and eating 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 vessels and heart muscle. And it also does not cause allergies, therefore it is a part of baby food from the first months of life. Older toddlers, teens, and adults can eat corn dishes even though 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 aromatic gomi porridge. But first, you need to learn how to cook classic corn porridge.

Recipes with corn grits
To cook delicious corn grits, you need to choose the right one. Most often in our stores there is a fairly small corn grits, the particles of which have the same size and bright yellow color. It is this cereal that is the most versatile: porridges, casseroles, soups, and baking fillings are good from it. Still, it is better to start your acquaintance with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which will be 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 cornmeal, 2 cups of water, 2 tablespoons of butter, and a pinch of salt. Rinse the cereals in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereals in boiling water and reduce the heat under the saucepan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover, extinguish the heat, and leave the corn porridge on the stove for 10 minutes. After this time, put in the oil and stir it. Serve the porridge hot with cheese (9 especially cheese), herbs, vegetables - from the specified amount of ingredients, about 6 servings of porridge are obtained. If you increase the volume of water, the porridge will turn out to be more liquid, for an amateur. Alternatively, you can substitute vegetable oil for butter if you want to limit the amount of animal fat in your diet.
   
2. Corn porridge with milk. Take 1 cup of cornmeal, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Go through and rinse the cereals. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, salt and bring to a boil. Then put cereals, sugar in boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the butter, stir the porridge and close the pan tightly. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits, or additives of your choice. 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 cup of corn grits, 1 cup each of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be substituted with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort out the groats and rinse, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put cereals and pumpkin in a multicooker bowl, salt, add sugar and pour milk and water over. Stir, close the lid and turn on the multicooker for half an hour in the "milk porridge" mode. Then add the butter, stir and heat 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 carrots 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 each 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 milk and bring to a boil, add clean cereal and cook until porridge is cooked, stirring occasionally. Meanwhile, separate the whites of the two eggs and beat until lather. Put two yolks in the prepared, slightly cooled porridge, canned corn and stir. Then add the whipped egg whites and stir again until smooth. Peel and 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 an ovenproof baking dish and place the porridge on the bottom. Top with cream with additives, sprinkle with the remaining cheese. Preheat the oven to 200 ° C. Cook the casserole on a medium wire rack for about 40 minutes, then let cool in the oven. Sprinkle with chopped onion and cut across into several pieces before serving.
   
5. Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams of cottage cheese and parmesan (you can replace it with another hard mature cheese), 3 cloves of garlic, a little bit of fresh basil and dill, a pinch of salt and 1 tablespoon olive oil... Sort the groats and rinse. Boil 2 cups salted water, add cereal and simmer over medium heat, stirring occasionally. After 7 minutes, add milk to a saucepan, stir and reduce heat to low. Cook the cornmeal until the porridge is cooked, under the lid, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half the amount to ready-made porridge... Stir until smooth. Grease a glass baking dish with oil, put the porridge on its bottom in an even layer about 1 cm, flatten and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with the cottage cheese. Lay out curd filling on the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.
   

In addition to the listed 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 prepare corn tortillas, a 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 a multicooker. In other words, cornmeal is a versatile product that works equally well for sweet and savory foods. This means that you will surely fall in love with cornmeal dishes and will cook them often.

Golden porridge, corn, For the stomach of adults and children is not at all overweight! Yes, how useful - there will be iron muscles! Iron grains are not iron, but all their wealth, golden grains of this cereal give to people in the form of very tasty corn porridge, rich in vegetable fiber, vitamins, minerals (silicon and iron). All of the listed most important advantages speak about the most important thing - corn porridge is among natural antioxidants - it cleanses the body of metabolic toxins.

Corn arrived in Eastern Europe much later than in Western Europe, in which it became the second bread, and sometimes the only substitute for it - we are talking about mamalyga - thick corn porridge made only from corn flour. In the countries of Southern Europe: Italy, Romania, Bulgaria and Moldova - corn porridge occupies an honorable traditional place in the national cuisine of these countries. And although they cook it in different ways, in accordance with the traditions of their national cuisine, but corn porridge - it is also in Africa - corn porridge.

Corn porridge has long reached and became popular in the Eurasian territory of our country. From corn grits, which you can buy at the nearest grocery, you can cook any porridge in water or milk: from dietary to the most gourmet one - with nuts, candied fruits and honey, and so on. Corn porridge can be used as a dessert or a side dish for meat dishes... In addition to the fact that it is pleasing to the eye with its light golden color, this porridge is tasty and very satisfying, and how to cook such porridge is the business of every housewife. Now cooking any kind of porridge in a microwave oven and a multicooker is gaining popularity.

What you need when cooking corn porridge

First of all, choose high-quality corn grits in the grocery. If the groats are sold by weight, you can even smell them to eliminate the smell of rotten dampness. In any case, even if in the package, look at its flowability and the absence of seals. Next, you need a suitable container for cooking porridge, drinking water, rinsed corn grits, stove, oven or slow cooker and our simple homemade recipes.

1. Recipe for corn porridge with milk

Any porridge with milk is a safe choice, because it is very tasty and useful especially for children, sick and elderly people, to get enough and replenish the supply of minerals and vitamins that this sunny porridge will generously share with you.

Ingredients:

• corn grits - 2/3 cup;
• fresh natural milk - 2 glasses;
• drinking water - 2 glasses;
• granulated sugar - 3 tablespoons;
• butter - 50 grams;
• table salt - 1 teaspoon.

Cook corn porridge in milk like this:

1. Place the washed corn grits in a suitable saucepan, add the required amount of drinking water and cook with stirring over medium or low heat.
2. Making sure that the milk does not curdle during cooking (pour it into a tablespoon of milk and boil it directly in a spoon over the fire: the acidified milk curdles), pour the required amount of fresh natural milk into corn porridge boiling in water while stirring.
3. Then add salt, sugar to the porridge and continue to cook until tender. All the cooking time is about half an hour. Serve hot milk porridge with butter.

2. Recipe for corn porridge with pumpkin

Pumpkin is not able to spoil any porridge, and in combination with corn grits it is not only tasty and nutritious, but also beautiful - you can even eat with your eyes! Great dish for breakfast for both adults and children.

Ingredients:

• corn grits - 1 glass;
• fresh pumpkin - 300 grams;
• fresh milk - 3 glasses;
• granulated sugar - 1 tablespoon;
• ghee - optional;
• salt to taste.

According to the recipe, cook corn porridge with pumpkin like this:

1. Without adding oil, in a dry frying pan, stirring occasionally over medium heat, fry the dry corn grits until slightly golden brown.
2. Pour the hot cereal directly into the pan with the specified amount of milk, which, of course, will sizzle and become almost boiled. Turn off the fire, and within half an hour the cereal will swell in milk.
3. During this time, cook the pumpkin - peel, seeds and pulp, cut into approximately equal cubes, which should be sprinkled with granulated sugar, put them in a separate frying pan and simmer over low heat until syrup, part of which is drained for dressing future corn porridge, and then while stirring, continue simmering until.
4. Put the prepared pumpkin cubes in hot corn porridge, salt, mix everything, bring to a boil and remove the saucepan from the heat. You can wrap a pot closed with a lid in a known way - you can put it in a homemade "thermobox", a cardboard box, with an inner lining with padding polyester. As soon as the porridge has evaporated, it will become as fragrant, soft and tasty as possible, serve hot and pour melted butter on top.

3. Homemade Corn Porridge with Dried Fruit Recipe

The inclusion of fruit additives in dessert porridge from any cereal is widely used by housewives different countries the world. They do it in their own way, but fruits are just fruits in any form: from fresh to candied fruits and dried fruits. Dried fruits and candied fruits give the porridge aroma, sourness and play a decorative role - a delight for the eyes.

Ingredients:

• corn grits - 1 glass;
• fresh milk - 2 glasses
• drinking water - 2 glasses;
• dried apricots - 100 grams;
• raisins - 100 grams;
• butter - 100 grams;
• granulated sugar - 2 tablespoons;
• table salt - 0.5 teaspoon.

Prescription: corn porridge with dried fruits - cook like this:

1. Start with raisins and dried apricots, which should be sorted out and washed in running water, then pour boiling water in different containers on a short time... Drain the water from the dried apricots and cut it into cubes, a little later drain the water from the raisins.
2. Mix milk tested for freshness with water in a suitable container and bring to a boil, add salt and sugar. While stirring, gradually add the required amount of corn grits to the boiling milk to avoid unwanted lumps.
3. After 15 minutes of cooking, with frequent stirring on a moderate heat mode, the thick porridge should be removed from the heat and transferred to clay pots for baking in the oven, alternating with layers of dried fruits, pieces of butter and porridge.
4. Close the "packaged" pots with lids, place in a preheated oven and mash the corn porridge with dried fruits at 90 warm degrees C for 40-60 minutes. Serve in pots as a hot dessert.

4. A simple recipe for weight loss corn porridge

It has long been known for corn porridge. Due to its vitamin and mineral range and low calorie content, such porridge can be safely included in the diet. low-calorie meals for a weight loss program or for a medical nutritional requirement.

Ingredients:

• corn grits - 1 glass;
• drinking water - 2.5 glasses;
• olive oil - 1-2 tablespoons;
• raisins (or berries) - 100 grams;
• granulated sugar - by preference;
• table salt - to taste.

Prescription: weight loss corn porridge - cook like this:

1. Raisins for this porridge should be sorted out, washed and soaked in warm water to swell. Instead of raisins, you can use fresh or frozen berries, such as cranberries.
2. Mix all the ingredients for the slimming corn porridge in a suitable baking dish, pour over hot water and mix until smooth.
3. Place the container with the contents for the weight loss corn porridge in the oven preheated to 180 warm degrees C and bake it for 30-40 minutes until an appetizing golden brown crust is formed.

1. For all the simplicity of cooking, corn porridge has its annoying property - it burns to the bottom of the container where it is cooked. For this reason, it is necessary to constantly monitor the fire regime and do not skip periodic stirring.
2. Given the increased stickiness of corn porridge, the container for cooking it should be with a thick bottom.
3. It happened that at the exit the corn porridge turned out to be thicker than we would like, then in addition to milk, such porridge can be diluted with some kind of fruit puree or yogurt.
4. For lovers spicy tastes you can advise using sweet pepper sauce, onions, tomatoes and salted cheese, which can be used to season corn porridge.