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

Features of cereals

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

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

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

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

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

Cooking technique. How to cook porridge

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

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

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

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

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

Delicious recipes with corn grits

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

On milk

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

You will need:

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

Cooking

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

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

AT children's menu use honey instead of sugar. It should be put on a plate before serving. It is also good to add raisins, chopped dried apricots, nuts, in the absence of food allergies - candied pineapple. In winter, corn porridge with apples will become a real storehouse of vitamins.

On the water

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

You will need:

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

Cooking

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

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

In Italian

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

You will need:

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

Cooking

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

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

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

Hello! This morning I wanted to make porridge for breakfast corn grits. I decided, so to speak, to diversify the morning meal. And then all oatmeal, yes. Until recently, I was a terrible dinosaur in terms of cooking, and therefore did not know how to cook corn porridge with milk. Even though it's so easy! I present my recipe.

Having learned how to cook not only cereals, but also other dishes, I even began to improvise and add something of my own to book recipes. I also took the liberty of making some adjustments to the cooking process itself in order to preserve useful properties products and getting the maximum benefit for the body from the cooked dish.

What did I change in today's corn porridge recipe? Quite a bit. I just added bran (I add them to all cereals) and reduced the cooking time to 5 minutes. Many recommend cooking porridge for 10-15 minutes. But I think it's wrong. During this time, many useful substances will have time to boil out of it.

The ideal option would be to soak the corn grits before cooking the porridge for 1 hour. It will get wet during this time and then it can be cooked in 3 minutes. Most of the time, that's what I do. Well, if you suddenly forgot to soak (anything happens), then I cook for no more than 5 minutes. Stop. Something I ran ahead. Let's go in order.

I have not cooked corn porridge in milk for a long time. I hope it turns out delicious. Although no, I do not hope, I am 99% sure of this

Porridge from corn grits has not been on our table for a long time. We love very much oat flakes or flakes from a mixture of cereals, which are most often cooked.

By the way, in our family, I am always responsible for the morning meal. My wife often praises my dishes, and I, in turn, do not spare compliments for her delicious dishes (you can’t call it otherwise). She really cooks delicious food! From baking, I often order her my favorite oatmeal cookies(). This is aerobatics!

Milk corn porridge recipe

I believe that everyone should be able to cook porridge correctly. Why? Yes, because there is strength in porridge! So, here is the recipe.

Ingredients (for 1 good serving)

• 80 g of corn grits;
• 200 ml of milk;
• 20 g butter;
• a pinch of salt;
• 1 teaspoon of any bran (you can add and);
• 1 tablespoon honey (or sugar).

Usually, before I start cooking porridge, I wash the corn grits with clean water. Then I soak it in water for at least 1 hour. The groats soak so much that then it can be cooked for a very short time - within 3 minutes. And the less the product lends itself heat treatment, the more microelements it retains. But if for some reason I didn’t soak the cereal, then I cook it for 5 minutes instead of 3.

Corn grits and milk, as you may have noticed, I always take in a ratio of 1:2.5. So the porridge turns out to be truly milky. But if you like a drier porridge, then take cereals and milk in a 1: 2 ratio.

I pour clean cereals into a small saucepan and send all the other ingredients there: pour milk, add bran, butter, salt. If you use sugar instead of honey, then pour it into the pan. Honey cannot be boiled, because at temperatures above 60 ° C, this beekeeping product loses all its beneficial properties. I add honey after the corn porridge is ready and cooled down a bit.

Cover with a lid and cook exclusively on low heat so that the milk does not stick to the bottom of the pan. I bring it to a boil and cook for 3 minutes (if I soaked the cereal) or 5 minutes (if I didn’t soak it). If after this time it seems to you that the porridge is still a little damp, do not worry, it should be so. Turn off the stove and leave the corn porridge to infuse for 10 minutes. During this time, the porridge will reach readiness, be properly soaked with milk and acquire the taste of childhood

I had a wonderful breakfast this morning and, thus, positively tuned in for the whole day. I have this: the tastier the breakfast, the more likely it is that the day will be productive.

I wish you bon appetit and good mood!

Corn porridge with milk has many useful properties. It is rich in vitamins and fiber, helps to remove harmful substances and toxins from the body. Corn grits are low allergenic and for this reason can be included in the diet of babies.

I have polenta. This is finely ground corn grits, so it cooks quickly: a couple of minutes. I know that there is cereal, where the grains are larger, it is cooked longer - about 20-30 minutes. Be that as it may, pay attention to the packaging, it gives recommendations on how much to cook cereals.

To prepare corn porridge in milk, we will prepare the products according to the list.

Warm milk, add salt and sugar.

Then pour in the cereal. They say that in order to avoid lumps, it is necessary to add cereals to boiling milk. I never have lumps, because I mix the porridge with a whisk. Maybe someone will need this advice.

Cook the porridge over low heat, stirring constantly. Then remove from heat, add butter. Mix well.

What is the most important meal for both adults and children? Of course, breakfast. After all, it is in the morning, after waking up, that our body needs the correct replenishment of its resources. Charged up in the morning right breakfast, you will enrich your body with energy and working capacity for the whole day. One of the correct and delicious breakfast is porridge. And today I will tell you a recipe on how to cook corn porridge in milk.

How to choose the main ingredient

• When choosing corn grits, pay attention to its color. It should be bright yellow, it is this color that speaks of high quality product. If the color has a brownish tint, then such cereals are not suitable for consumption.
• There should be no foreign objects in the cereal itself. It is best to take cereal by weight or in transparent packaging, so you can evaluate its quality.
• Groats have three types of grinding: coarse, medium and fine. Coarse grinding is the most inconvenient for cooking, since such cereals are cooked for a very long time. Medium grinding is ideal for making salty and sweet cereals. The finest grinding is suitable for making cereals for children.

Milk corn porridge recipe

Kitchenware: saucepan, glass, spoon, whisk, plates.

Ingredients

Cooking porridge

Video recipe for cooking corn porridge with milk

In this video you will see how to cook corn porridge in milk.

Recipe for corn porridge with milk for children

Cooking time: 5 minutes.
Output ready meal: 2-3 servings.
Kitchenware: saucepan, spoon, plate.

Ingredients

Cooking porridge

Video recipe for cooking corn porridge with milk for children

From this video you will learn the proportions of corn porridge and how much to cook corn porridge in milk.

Milk corn porridge with pumpkin

Cooking time: 50 minutes.
Output of the finished dish: 1-2 servings.
Kitchenware: pan, knife, spoon, pot, glass, frying pan.

Ingredients

Cooking porridge

Video recipe for cooking corn porridge in milk with pumpkin

From this video you will learn how to cook corn porridge in an unusual way. Choose your favorite recipe and delight yourself with delicious and healthy breakfasts. And in the comments, write your favorite option for making milk porridge.

Hello dear readers! The article discusses corn porridge. We talk about the beneficial properties of corn grits. Applying our recommendations, you will learn the secrets of cooking porridge on the stove and in a slow cooker, learn how to cook a dish with milk, water, and pumpkin. You will also find out if corn porridge is allowed for diabetes and what to do if you are allergic to the product.

Cornmeal is a product made from corn kernels. There are many varieties of cereals, the most common and actively used in cooking is polished.

The composition of corn grits contains:

• silicon;
• vitamin E;
• tryptophan;
• potassium;
• a nicotinic acid;
• thiamine;
• pyridoxine;
• cobalt;
• lysine;
• riboflavin;
• iron;
• magnesium;
• carotene.

Calorie content of cereals - 325 kcal per 100 gr. product. At the same time, the proportion of proteins is 10%, carbohydrates - about 56%, fats - about 2%, water - about 1%, dietary fiber — 24%.

Beneficial features

The useful properties of cereals include easy digestibility. The presence of fiber allows you to free the body from toxins and toxins, as well as prevent the process of fermentation in the intestines.

The iron contained in the product has a beneficial effect on the circulatory system, strengthens the immune system. Potassium contributes to the normalization of the cardiovascular system. Magnesium is responsible for improving sleep, increasing stress resistance.

Cobalt stimulates the production of red blood cells, and also participates in the process of iron absorption.

Corn porridge: benefits and harms

The benefits of corn porridge are as follows:

1. Improves the condition of the skin and hair.
2. Stabilizes the level of cholesterol in the blood.
3. Promotes weight loss.

Corn porridge has many useful properties, but also a number of contraindications:

• increased blood clotting;
• ulcer;
• dystrophy.

In all other cases, the use of the product is not prohibited.

How to cook corn porridge

The taste of the finished product largely depends on the method of preparation. The dish is prepared on the stove or in a slow cooker. Each of the methods has its own characteristics:

1. If you are cooking porridge on the stove, you need to keep an eye on the process.
2. If you cook in a slow cooker, you have free time, you can do several things at the same time.

Another plus of cooking in a slow cooker is that the porridge turns out to be crumbly, you don’t need to constantly stir it and be afraid that the dish will burn.

How to cook corn porridge on the stove

Secrets of cooking corn porridge on the stove:

1. Before cooking, rinse the cereal using a sieve.
2. Cook the porridge in a heavy bottomed saucepan. During the cooking process, the product often burns, constantly stir the cereal.
3. Boil the grains of medium grinding for half an hour on a quiet fire.
4. Pour the cereal into the water, salting it in advance.
5. If you want the porridge to have a liquid consistency, use 4 cups of water. For thick porridge, you need to take 600 ml of liquid per glass of cereal.

How to cook corn porridge in a slow cooker

1. For cooking, activate the “Porridge” mode.
2. Reduce the cooking time with the "Multi Cook" mode. Porridge will be crumbly if you initially cook it on the “Porridge” mode for 25 minutes, and then on the “Multi-Cook” mode for another 10 minutes.
3. Add the amount of liquid based on the desired consistency. To receive crumbly porridge use 3 cups of water, liquid - 4 cups.
4. Do not use the keep warm setting for a cooked meal.
5. Ready porridge should be consumed immediately.

Corn porridge with milk (milk)

Porridge with milk will become great breakfast not only for adults, but also for children from 1 year old. For cooking, use milk with 2% fat content, if desired, you can dilute it with water.

You will need:

• cereals - 40 gr.;
• butter - 20 gr.;
• water - half a glass;
• milk - 150 ml;
• granulated sugar - 10 gr.

How to cook:

1. Take a saucepan with a thick bottom, pour milk, water into it, pour sugar, then put on fire.
2. Wait for the milk to boil, then pour in the cereal, continue to cook for a quarter of an hour over low heat, stirring occasionally.
3. Add butter, then cook for another 15 minutes.

Calories:

Calories per 100 gr. product 120 kcal.

Corn porridge on the water

Porridge on the water is allowed for people who monitor their weight. For cooking, do not use old cereals to avoid the formation of lumps and a bitter aftertaste.

You will need:

• cereals - 180 ml;
• water - 200 ml;
• salt - 10 gr.;
• butter - 20 gr.

How to cook:

1. Prepare the cereal, rinse it under the tap.
2. Put the pot on the stove, add water, bring to a boil.
3. Pour the cereal into the pan, add salt, then cook for half an hour, stirring constantly.
4. After the dish is cooked, add oil to it, mix.
5. Remove the pan from the stove, cover with a towel, wait a quarter of an hour, then you can serve.

Calories:

Calories per 100 gr. Product 141 Kcal.

Corn porridge with pumpkin

Porridge with pumpkin is not only tasty, but also healthy dish. The total cooking time does not exceed 1 hour.

You will need:

• cereals - 100 gr.;
• milk - 300 ml
• pumpkin - 0.3 kg;
• granulated sugar - 20 gr.;
• salt - 2 pinches;
• butter - 45 gr.;
• water - 250 ml;
• vegetable oil - 25 ml.

How to cook:

1. Prepare the pumpkin, wash, peel, cut off the rough rind, remove the seeds, then cut into small cubes.
2. Put the pan on the fire, pour oil into it, then fry the pumpkin for 5 minutes, stirring occasionally.
3. Add half of the milk to the pumpkin, reduce the heat.
4. Take a saucepan, pour cereal into it, fill it with water, add salt and cook for 6 minutes over low heat.
5. Grind the finished pumpkin with milk using a blender.
6. Mix the pumpkin with the grits, then pour the mixture with the remaining milk and add sugar.
7. Continue to cook the product under a closed lid over low heat for 10 minutes.
8. Remove the dish from the stove, add a little oil, cover with a towel for 20 minutes, after which you can serve it on the table.

Calories:

Calories per 100 gr. product 100 kcal.

Is it possible to have corn porridge with diabetes

Eating corn porridge is useful not only for children and those who are losing weight, but also for people with diabetes.

This is due to the fact that the product has an average glycemic index. The use of the product allows you to reduce blood sugar levels.

Another advantage is the presence of a large number beneficial trace elements and vitamins.

Before including porridge in your diet, be sure to consult your doctor.

What to do if you are allergic to corn porridge

Although corn grits are low allergenic, some people experience an allergic reaction.

What to do with allergies:

1. Remove the product from use. If in doubt that it was the croup that caused it, get tested to identify the allergen.
2. Follow a special diet, do not include new foods in the diet.
3. Take drugs - sorbents, antihistamines. Consult your doctor before using medications.

Most often, allergies occur in young children. For preventive purposes, it is recommended:

• introduce complementary foods in a timely manner, observing the nutrition scheme proposed by the pediatrician;
• increase the immunity of the child;
• if any of the family members are allergic to the product, then the child should not be given it, or a test should be taken in advance to identify an allergy to gluten.

What to remember

1. The use of corn porridge does not harm children, diabetics and those who are losing weight.
2. Porridge cooked in a slow cooker has a crumbly shape and is easier to cook than on the stove.
3. If you suspect an allergy, you should exclude porridge from the diet, take tests for an allergen.

See you in the next article!