Tokan, polenta, hominy - different peoples 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 the recipes of this porridge from generation to generation for centuries. Today, their secrets are available to every chef.

For cooking, you will definitely need:

• thick-walled pan (aluminum or cast iron);
• a special mixer, which can be used as a mashed potato pusher.

During cooking, the 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 versatile side dish.

How to cook corn porridge with 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 there should be at least 3 glasses of water per 1 glass of cereals;
2. As soon as the water boils, the fire must be reduced as much as possible, then salt the water and stir in the washed cereal;
3. Porridge is tormented over low heat, stirring it all the time.

V ready meal you can add butter, cheese sauce, dried fruit or smoked sausages.

Best Baby Corn Porridge Recipe

Children love delicious sweet cereals. Corn cereal porridge can be cooked so that no child will refuse it. To do this, you just need to add apples or pears to it.

What you need 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 per 100 g - 117-129 kcal.

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

1. Stir water or milk with sugar and boil;
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 the fruits, peel, remove seeds and cores. Then cut into small or medium cubes;
4. Add to the finished porridge a raw egg and mix everything well;
5. Stir in butter;
6. Add chopped vegetables there and mix again so that the pieces of apples and pears are evenly distributed throughout the mass;
7. The resulting mixture must be laid out in clay pot or other utensils 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 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. Both apples and pears can be used as a fruit supplement. Only in this case it is best to take them equally. Instead of water, you can use not very fatty milk, then the dessert will be softer and softer. You can use cane or powdered sugar instead of regular sugar.

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

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

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 is 50-60 minutes.

Caloric content per 100 g is 112-125 kcal.

Steps of cooking a dish:

1. The 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 filled 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. On top you need to lay out clean washed cereals;
5. Then you need to pour in water or milk;
6. Add salt and sugar, stir the dish gently;
7. You need to cook porridge on 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 meal

Corn cereal porridge can be used as a side dish before a meat dish, or you can cook it with meat.

What you need to take:

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

Cooking time is 45-60 minutes.

Caloric content per 100 g - 104-113 kcal.

How to cook:

1. Pork or veal must be washed and cut into small pieces, removing the veins and lard (or, if desired, leaving lard);
2. Heat the oil in a frying pan and fry the meat on it from all sides until golden brown. For piquancy, you can add ground meat to the meat nutmeg or a little crushed garlic. After that, the meat must be put in a deep saucepan 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 groats and pour on top of the meat and onions. All this must be mixed, salt and pepper;
5. Then pour hot broth or boiled water on top. Stir;
6. Then the porridge is brought to a boil, after which it is simmered over low heat, stirring all this time.

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

Polenta in Italian

In Italy, polenta is served not only as an everyday meal. She has long become an obligatory attribute of festive feasts.

Ingredients needed:

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

Polenta cooking time - 30-45 minutes.

Calorie content per 100 g - 86 kcal.

How to cook polenta:

Then put it on a baking sheet, cool and cut into cubes. In this form, polenta is ready for further roasting or roasting. From this amount of cereal and water, 3-4 servings are obtained. Properly cooked polenta is served with herbs and cheese, or baked with vegetables and tomato juice.

Why is corn porridge useful?

Corn grits porridge on the water refers to dietary meals... It is a hearty and nutritious food that nutritionists consider one of the ideal options for light supper 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 drag helps 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 for any budget. Low price, high usefulness and ease of preparation - all this makes this porridge one of the most popular in the world.

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 of gold 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 its only substitute - 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 long ago 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 what to cook such porridge on is the business of every housewife. Nowadays, cooking any kind of porridge in general is spreading. microwave oven and a slow cooker.

What you need when cooking corn porridge

First of all, choose a high-quality grocery corn grits... 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 people and elderly people, in order 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. Put 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. The whole cooking time fits into 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, but 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 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

Incorporation of fruit additives into 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 cups
• drinking water - 2 glasses;
• dried apricots - 100 grams;
• raisins - 100 grams;
• butter - 100 grams;
• granulated sugar - 2 tablespoons;
• table salt - 0.5 teaspoon.

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

1. Start with raisins and dried apricots, which should be sorted out and rinsed 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 the freshly tested milk 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 "packed" pots with lids, place in a preheated oven and at 90 warm degrees C, mash the corn porridge with dried fruits 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 food requirement.

Ingredients:

• corn grits - 1 glass;
• drinking water - 2.5 cups;
• 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 first be sorted out, washed and soaked to swell in warm water. 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 it is advisable to use a sauce of bell peppers, onions, tomatoes and salted cheese, which can be used to season corn porridge.

This is the only name of this cereal in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, then all over the world it was cultivated for a very long time. And cereals made from corn (maize) have been known since ancient times. Why is it popular and why is corn porridge so useful?

The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). There is no gluten in this porridge, which helps to improve digestion.

Also, corn is able to remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Lovers of diets can eat corn without fear, because 100 g of cereal contains 337 kcal, and in the usual lean porridge on the water - 141 kcal.

You can cook cereals:

• over an open fire;
• in the oven;
• in a slow cooker.

Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances, the dish will turn out faster and will definitely not burn.

For the sake of justice, it is worth noting not only the benefits, but also the harm of corn porridge. Because such a dish has little energy value then it is not recommended for people who are underweight. Everyone who suffers from an ulcer and a disease should use such porridge with extreme caution. duodenum... And also this cereal is contraindicated for those who are allergic to this product.

To make the porridge tasty

Corn grits require a special attitude, because it is troublesome to cook it. How do you cook corn porridge? A few little tricks will help in cooking and the dish will always turn out delicious and boiling.

1. Taste... It must be remembered that the taste of corn porridge is specific, in grains. To many, it seems undercooked.
2. Water... Maize is very fond of water. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who like "thinner" porridge, the amount of liquid should be increased.
3. Dishes... If you cook over an open fire, then the dishes should have thick sides and bottom. Ideally, this can be a cauldron or a cast iron pot.
4. Cooking... The main thing in the process of cooking over an open fire is frequent stirring. It is best to stir every 5-7 minutes.
5. Time... How much to cook corn porridge so that it doesn't stay soggy? Unfortunately, there is no exact answer. it all depends on the characteristics of the dishes and oven. But the minimum cooking time for one portion is 20 minutes.
6. Butter... Just boiling corn porridge is not enough, you still need to serve it correctly. You can't spoil porridge with butter - it's about maize. It absorbs fat well and therefore oil can be put safely.
7. Useful nuance... It should be borne in mind that immediately after cooking, the dish turns out to be viscous. And after it cools down, it turns into a homogeneous mass. But if the porridge is reheated, it becomes crumbly.

Basic recipes - porridge on the water

The most troublesome thing in the kitchen is learning how to cook maize properly. And although the recipe for corn porridge is simple, it will try to burn it all the time. If there is no time for cooking, but you want porridge, then a technician will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.

• Groats - 100 gr;
• Water - 250 gr;
• Sugar - 40 gr;
• Salt - 5 g;
• Butter - 10 gr.

Pour water into a saucepan with a thick bottom. When it boils, season with salt to taste.

Rinse the groats, put in boiling water and mix well. As soon as it boils, add sugar, stir again and reduce heat to minimum.

Cook the corn porridge in water for about 20 minutes. Place a piece of butter before serving.

Fast cooking in a multicooker

The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will become a pleasure.

• Groats - 1 glass;
• Water - 2.5 cups;
• Oil - 80 gr;
• Salt and sugar to taste.

Pour well washed cereals into the multicooker bowl. Pour cold water over it.

Set the “Groats” mode on the multicooker. If the automatic cooking time is about 25-30 minutes, then it should be borne in mind that during this time the cereal will become crumbly, but a little tough. To make the groats soften, you need to boil it for about 10 minutes at 150 C.

If the porridge is an independent dish, then sugar is added to taste. If cereals are planned as a side dish for meat, then add salt. To mix everything.

Add butter at the very end of cooking.

Milk sweet porridge

Corn porridge with milk in a slow cooker, on the stove or in the oven must be present as in baby food and in the adult menu.

This recipe for corn porridge with milk is good because the dish is in the oven and does not require minute control.

For 1 serving you will need:

• Groats - 2 tbsp. spoons;
• Water - 100 ml;
• Milk - 100 ml;
• Salt - 1 pinch;
• Butter - 10 gr;
• Raisins - 20 gr.

Preheat the oven to 180 C. Pour water and milk in equal proportions into a heat-resistant glass dish or pot. If you want to get a porridge that is not very thick, then the amount of liquid can be increased. Pour in the cereal and salt it.

Rinse the raisins and add to the cereals. A little sugar can be added to increase the sweetness. Mix everything thoroughly.

Place the pot in a preheated oven. After half an hour, remove the porridge and mix gently. Return to oven for another 15 minutes.

Put a piece of butter in the finished dish and serve.

Corn porridge with apple

You can cook corn porridge in milk with different fruits. They will add additional sweetness, peculiar aroma and freshness to the dish.

• Groats - 1 glass;
• Milk - 2 glasses;
• Water - 1 glass;
• Apples - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Vanilla sugar - 12 g;
• Salt - a pinch;
• Oil - 50 gr.

Clean the groats of debris, rinse. Bring milk together with water to a boil.

Pour the prepared cereal into the liquid. Cook porridge on small fire about 15 minutes, stirring constantly.

Season with salt and sugar: plain and vanilla. Continue cooking for another 10-15 minutes.

At this time, remove the peel from the apples and grate them. When the cereal is ready, add grated apples and butter to it. Mix everything and turn off the fire. Let the porridge brew for another 20 minutes.

Corn and banana breakfast for children

Nutritious Milk Corn Porridge with Banana is a great start to the day for little ones.

• Groats - 3 tbsp. spoons;
• Milk - 300 ml;
• Water - 100 ml;
• Sugar, salt - to taste;
• Banana - 1 pc.;
• Oil - 10 gr.

Rinse the groats. Combine water with 100 ml of milk and heat. When the liquid boils, add the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.

Cook until tender. Add salt and sugar at the end.

Remove cookware from heat. ⅔ Mash banana and mix with porridge. Wrap the dishes with cereals and let it brew for 15 minutes.

Put butter and the rest of the banana cut into a circle on the finished portion.

Variations on the theme of hearty dishes

Maize is used not only for dietary or dairy products for children. You can cook corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.

Bright porridge with vegetables

• Groats - 2.5 cups;
• Water - 1 liter;
• Pumpkin - 300 gr;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Salt, sugar, seasoning - 1 tsp;
• Greens to taste.

Prepare such a porridge from finely ground corn grits. If there is none, then it is enough to use a coffee grinder and grind the existing cereal.

Dilute the resulting fine consistency in a bowl with a small amount of water until a homogeneous mixture is obtained.

Bring the water to a boil. While stirring, pour the dissolved corn mixture into it. Cook over low heat with frequent stirring.

Peel the pumpkin from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Cut the washed and peeled carrots into pieces. Add vegetables to cereals. Mix everything thoroughly.

Chop the onion small cubes and fry on vegetable oil... Add it to porridge.

Salt the dish, sugar a little and add any herbs and spices to taste. Gently mix everything and continue cooking until tender. The dish takes about 40 minutes to cook. During this time, the vegetables should become soft. When serving, sprinkle each serving with herbs and finely chopped hot peppers.

To the delight of the meat-eater

Meat porridge - fast, simple and satisfying. The main thing is not to forget to stir the cereals while cooking. And you can cook such porridge in the oven.

• Groats - 200 gr;
• Meat - 400 gr;
• Water - 600 ml;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Salt and pepper to taste.

Of all types of meat, chicken fillet will be preferred. since the poultry cooks very quickly.

Cut the meat into medium-sized pieces. Finely chop the onion, grate the carrots. Saute vegetables in vegetable oil.

Put the washed cereals in a bowl, season with salt and spices. Put the meat and vegetables on top. Pour water over everything.

Cook porridge over low heat for 30-40 minutes.

World masterpieces of corn porridge

Mais firmly entered culinary recipes all countries. And every nation has its own old secret of corn porridge, which has become their hallmark.

Banosh - kulesh in Hutsul style

The famous dish of western Ukraine is banosh. Served with mushrooms and cheese.

• Groats - 250 gr;
• Sour cream - 850 ml;
• Water -200 ml;
• Salt and sugar to taste.

Do you want something interesting?

For the sauce:

• Mushrooms (champignons) - 0.5 kg;
• Onions - 1 pc.;
• Sour cream - 200 ml;
• Flour - 1 tbsp. spoon;
• Salt to taste.

Dissolve sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add the corn grits, stirring constantly.

During the cooking process, a thick homogeneous mass... Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from the sour cream comes out to the surface.

Season with salt and sugar to taste. As soon as the porridge is easy to move away from the walls of the pan, then the banosh is ready.

How to make the sauce

To do this, finely chop the onion and fry. Cut the champignons into thin slices and add to the onion. Simmer everything under the lid for 20 minutes.

To thicken the sauce, dilute the flour in sour cream and add to the mushrooms. Mix everything and simmer for another 5 minutes.

Serve the banosh in portions, sprinkle the porridge with grated feta cheese and pour over the sauce.

Polenta - a peasant dish from Italy

Polenta (corn porridge on the water) - favorite dish Italians, food for real men. Thanks to technical innovations, you can easily prepare Italian porridge.

• Groats - 1 glass;
• Water - 3.5 cups;
• Salt - ½ tbsp. spoons;
• Butter - 20 gr;
• Parmesan - 100 gr.

Grease the multicooker bowl with oil. Rinse the groats. Bring the water to a boil.

Pour cereals into a bowl, pour boiling water over and salt. To mix everything. Select the "Porridge" mode.

After the end beep, pour the grated Parmesan into the grits and stir. Place the finished polenta in a greased dish.

Cut the cooled polenta into pieces and fry in a pan in olive oil.

Mamalyga - a piece of the sun donated by the Romanians

Mamalyga is a Romanian-Moldavian thick corn porridge. Sour cream with garlic and cheese is always served with this dish. Usually hominy is cooked in large quantities for the whole family.

• Groats - 500 gr;
• Water - 1.5 l;
• Butter - 100 gr;
• Salt to taste.

Bring the water to a boil in a large saucepan or cauldron. Put oil and salt in it. Pour cereals in a thin stream. Stir the cereals constantly to avoid lumps.

Cook hominy over very low heat for 30 minutes. So that the cereal does not burn, it should be constantly mixed. Prepare hominy without a lid.

The prepared porridge is turned upside down on a dish. Allow to cool slightly and cut into portions. Hominy is traditionally cut with thick cloth thread.

Sour cream dressing is served with porridge. To do this, you need to crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with feta cheese and garlic - the spicy dressing is ready!

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

Boil corn porridge in water it takes a little longer than other cereals: semolina, buckwheat or millet. However, cooking such a dish is undoubtedly worth it, since such porridge, boiled in water, is rich in vitamins, minerals and other useful substances. In order for it to turn out delicious, satisfying and as nutritious as possible, you must strictly follow the rules for its preparation.

About the benefits

It is an indispensable food product for those who losing weight or observing Orthodox fasting... It will take about thirty minutes to boil the corn gruel to cook the cereal until tender, and another thirty minutes to simmer the dish over low heat. Therefore, it is best to cook for dinner when there is no hurry. A dish of corn grits, or hominy, is one of the favorite dishes in Moldova and Romania. This is the favorite food of local peasants: shepherds and farmers. An easy-to-prepare meal for the whole day will fill you up and give you enough energy to do the toughest physical work. Here's what can be said about the benefits and main benefits of this dish:

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

It is not difficult to cook on water. The main thing is to know how long it should be cooked. In total, it will take about an hour to cook. To cook tasty dish as follows:

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

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

You can add the most different fillings: Forest mushrooms, mushrooms, fried onion, potatoes, boiled or fried meat. How many housewives, so many recipes. If a young mother is cooking for a child, you can add pieces of fruit, berries, jam and honey to the dish.

If after lunch or dinner there is yesterday's remains, in no case should you throw away these leftovers. You can cook from them wonderful corn pancakes ... Such pancakes - great option delicious, hearty and unusual breakfast.

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

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

If the hostess decided to cook sweet porridge and add honey there, in no case should honey be added during cooking. When honey heats up, everything evaporates from it useful substances a. In addition, honey can even become unhealthy when heated. Honey is added only to porridge, which has already cooled down.

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

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

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

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

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

About the technique of cooking corn porridge

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

Corn porridge recipe

Prepare the following:

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

You need to cook like this:

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

Oven corn porridge

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

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

And how this dish is prepared:

• Soak 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 in a baking pot, pour boiling water.
• Add salt and sugar, raisins without stirring. Now you can mix and close the lid of the cauldron.
• The temperature should be set to 200 ° C, cook for 40 minutes. Try it, if the cereal is not softened, it will take even longer.
• Remove the cauldron from the oven, open the lid, stir, put it back in the oven, continue cooking the porridge until a golden crust appears.

Corn porridge with milk

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, you can put chopped nuts and dried fruits in the finished corn porridge.