Corn paella. Banosh, polenta, hominy and other delicious dishes made from corn grits. Corn grits porridge for children

Healthy and very tasty porridge made from corn grits is a good start to the day for those who watch their figure and eat right! Porridge is quick and easy to prepare with water or milk, for a child or an adult.

Corn grits porridge is prepared shortly before consumption. Hot, freshly cooked cereal is soft and tasty.

Corn grits – 150 g (or 1 cup)
Water – 400 ml (or 2 glasses)
Milk – 400 ml (or 2 glasses)
Butter or vegetable oil – 2 tbsp. spoons
Salt, sugar - to taste

Rinse corn grits under warm running water.

Pour boiling water into the washed cereal, add salt, stirring, and cook over low heat until moisture is absorbed, without covering the pan.

Then pour boiling milk into the porridge, stir and continue to cook over low heat for another 15-20 minutes, stirring.

Remove the finished porridge from the heat, close the pan tightly with a lid and let stand for 5 minutes, then arrange on plates. The result is a medium thick porridge. Serve the porridge with butter and granulated sugar (to taste). Bon appetit.

Recipe 2: creamy corn grits porridge in a slow cooker

Milk corn porridge in a slow cooker traditional recipe usually prepared for breakfast. Instead of butter, I add kaymak to corn porridge - this is cream with a fat content of more than 40%.

Corn grits - 100 g
Kaymak (heavy cream) – 50 g
Milk – 100 ml
Sugar - 1 tbsp. l.
Salt - to taste
Water – 300 ml

Prepare ingredients for making corn porridge in a slow cooker. It is important to observe the specified proportions.

Turn on the multicooker in the “Grains” mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.

Fill with water and close the multicooker lid.

After 25 minutes, pour milk into the multicooker bowl and add kaymak, mix everything.

In order for the corn grits to boil better, turn on the “Multi-cook” mode for 20 minutes, setting the porridge simmering temperature to 90 degrees.

After 15 minutes, at the end of cooking, add salt to the porridge to taste. Creamy corn porridge in a slow cooker is ready.

Bon appetit!

Recipe 3, step by step: delicious corn grits porridge

How to cook corn porridge? It can be prepared with water or milk. My cooking option involves simultaneous cooking with water and milk (first the cereal is boiled in water, and then milk is added).

During the cooking process, I add a little salt, sugar to taste and always vanilla. The result is a very tasty corn porridge, you can eat two servings in a row - it’s so delicious!

Corn grits 1 cup
Water 3 glass
Milk 2 cup
Salt 1 pinch
Sugar 2 tbsp. spoon
Vanilla ½ bag
Butter in portions

Pour the cereal into the cooking pan.

We fill it with water and see a picture like the one in the photo. Cereals always give off starch and all the garbage that somehow ends up in the bag. Wash the cereal until clean water. I washed the corn ten times.

Pour clean cereal with filtered water. Place the pan on the fire, first bring to a boil over high heat, then reduce the heat to a minimum and cook until the water is completely absorbed by the cereal.

This is how dense and thick the corn porridge turns out, but it’s not ready yet. It needs to be boiled by adding milk.

Pour cold, unboiled milk into the saucepan.

Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (depend on your taste) and vanilla. We put it on fire. Cook over the lowest heat until tender and stir occasionally (the porridge is capricious, it burns to the bottom of the pan with pleasure).

That's all the tricks that answer the question of how to cook corn porridge. You can serve it immediately.

Recipe 4: corn grits porridge with water (step-by-step photos)

Corn grits - 80 g (can be replaced with corn flour)
Drinking water - 180 ml (milk can be used)
Salt - a pinch
Butter - for serving (any quantity can be used)

Place the cereal on a flat surface and remove any debris.

Transfer it to a fine iron sieve and rinse under running water.

Pour the cereal into the cooking pot. It is advisable that the dishes have a thick bottom, so the porridge will not burn.

Pour drinking water over the cereal and add a pinch of salt.

Place the pan on the stove, boil, reduce the heat to low and cook the porridge under a closed lid for about 20 minutes. Then remove the pan from the stove, cover with a warm towel and simmer the food for another 15 minutes.

Then put a piece of butter into the dish. For those losing weight, replace it with vegetable oil.

Stir the food.

Place corn porridge in a serving bowl and serve hot.

Recipe 5: how to cook sweet porridge from corn grits

Boiling water – 200 ml;
Milk – 200 ml;
Corn grits - 80 g (4 tablespoons without top);
Sugar and salt to taste;
Butter – 5 g.

Pour boiling water over the cereal, adding a pinch of salt, and put on fire. The fire should be minimal, stir the cereal all the time, it absorbs water very quickly and can burn.

When the cereal begins to lag well behind the walls and bottom, you can fill it with milk with sugar dissolved in it (about 2 tablespoons).

In a separate bowl, heat the milk, but do not boil. Add it to the cereal in small portions, stirring well, rubbing the lumps until smooth.

How long to cook corn porridge with milk? Cook covered for 20 minutes over low heat, stirring occasionally.

Add butter to the finished dish. Wrap a saucepan with porridge in a blanket for 15–20 minutes.

Serve sweet hot porridge with berries or fruits. You can add dried apricots, raisins, fresh bananas, apples or strawberries. It’s delicious to top the fruit with a spoonful of liquid flower honey.

Recipe 6: healthy corn grits porridge with milk

Your family will definitely like this bright and nutritious corn porridge with milk if you serve it for breakfast with melted butter and aromatic honey. Neither adults nor children will refuse such a dish, who, by the way, ask to add raisins or sliced bananas to the porridge.

To prevent your dish from becoming too thick, remember that the proportion of cereal and liquid is 1:3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.

100 g finely ground corn grits
100 ml water
200 ml milk
2 pinches of salt
2 tbsp. l. granulated sugar
2 pinches ground cinnamon
1 tbsp. l. melted butter
1 tsp. honey

Pour salt and granulated sugar into a saucepan or pan with a non-stick bottom.

Pour in water and milk of any fat content. To make the cereal swell faster, it is not recommended to cook it in milk - it is poorly absorbed, so some of it is replaced with water. If you don't have milk on hand, you can mix water and granulated condensed milk into a dish.

Place the container on the stove and bring its contents to a boil, adding ground cinnamon. As soon as the liquid boils, reduce the heat to low.

We will add corn grits, immediately mixing it with a whisk with the liquid so that no lumps form. It will be much more difficult to do this with a fork. Let the porridge simmer in the container for about 1-2 minutes - during this time it will gurgle, so it is best to cover the container with a lid.

Place the finished porridge in a bowl or deep container, add melted butter and aromatic honey: may, linden, acacia, buckwheat. Let's serve the dish hot. If desired, you can add other sweet ingredients to corn porridge with milk: jam, jam, Nutella, nuts, etc. Since children love liquid porridge, it can be diluted in a plate with chilled milk and served warm to the children.

Recipe 7: Corn grits milk porridge on the stove

Corn grits 100 g
Milk 250 ml
Water 250 ml
Butter 30 g
Sugar to taste
Salt 1 pinch

Wash corn grits.

Pour the cereal into a saucepan.

Add salt, sugar.

Add butter.

Pour in water.

And milk. Cook over low heat for 30-35 minutes, stirring.

Recipe 8, simple: milk corn porridge (step by step)

corn grits – 180 g,
milk – 400 ml,
granulated sugar – 35 g,
butter – 30 g,
salt – 1 teaspoon,

Pour the required amount of corn grits into a saucepan with a fairly thick bottom. Corn absorbs moisture very well, so you need to be careful when preparing the porridge so that you don’t regret the results later.

Pour about 2-3 glasses of water into a saucepan and bring to a boil over low heat.

Add sugar and salt.

Set the heat to low and cook until most of the water has been absorbed. At this stage, the corn grits should have increased in volume, but still remain firm inside.

Pour in 200 g of milk. Continue cooking at minimum power.

The cereal will begin to become soft and thick over time, so if necessary, add the remaining milk in small portions. Almost ready porridge should have a liquid appearance, since as it begins to cool it will acquire a denser consistency.

After adding butter, remove from heat. Cover with a lid and let rest for a couple of minutes. The porridge will be even tastier if served with ground nuts, jam or honey.

Recipe 9: how to cook corn porridge for a child

Corn porridge is a favorite delicacy not only for adults and children, but also an indispensable component of the diet of infants. It is the healthiest, tastiest and easiest to digest for babies. It contains a lot of vitamins that babies need for healthy development. These are phosphorus, thiamine, pyridoxine, iron, calcium, starch, riboflavin. An important factor is that it does not contain gluten, a known allergen. It can be added to the diet of infants from the age of eight months.

Corn grits 100 grams
Milk (it is better to take 2.6% fat) 200 ml (1 glass)
Water 350 ml.
Sugar 40 grams
Fine salt one pinch
Butter (high fat) 5 grams
Optional (for decoration) berries (cranberries, lingonberries), nuts (walnuts, cashews), apples, bananas.

We thoroughly rinse our cereal with warm water until all the debris is gone, the husk is gone and the water is no longer cloudy. Soak in warm water for 15 minutes to swell.

Place the cereal in a thick-bottomed pan, preferably a cauldron.

Pour water into our saucepan and bring to a boil. Stir and crush the lumps.

Add sugar and salt after it thickens. Stir and pour in half the milk. Stir constantly and add the rest of the milk. Bring to a boil, add butter. The consistency should be liquid.

When it thickens, you can serve it, garnishing it with various additives to taste. Corn porridge with milk made from corn grits is ready. Cooking time 45 minutes.

Recipe 10: how to properly cook corn porridge

Corn porridge is useful not only for children, but also for adults. People who are on a diet or exercise should pay attention to this recipe. Corn porridge cooked with milk is satisfying and at the same time light. Rich in vitamins, it will give you a boost of energy for the whole day.

Corn grits - ¼ tbsp
Water - 2 tbsp
Salt - ¼ tsp
Milk (3.2%) - 1 tbsp
Sugar - 1 tsp
Butter - 30 g

Take corn grits, pour it into a saucepan and fill it with cold water.

Place the pan with cereal on medium heat and bring to a boil. Then reduce the heat, add salt and, stirring constantly, cook the cereal until tender.

When the water is completely absorbed into the cereal, pour in the milk in a thin stream and, continuing to stir, cook for another two or three minutes.

Turn off the gas, pour sugar into the porridge, add butter, mix.

Cover the pan with the porridge with a lid and wrap it in a kitchen towel for twenty to thirty minutes.

As a result, we get a tasty and rich corn porridge, which can be served for both breakfast and dinner. Bon appetit!

Corn porridge has earned its place in the diet due to its low calorie content and gluten-free nature. The latter property even allows you to use cereals as a first complementary food. When prepared correctly, corn dishes can be the most nutritious and delicious.

Each country has its own recipe for corn porridge: in Romania and Moldova - the legendary mamaliga, in Spain and Italy - polenta, in Georgia - Gomi. Traditional Russian cuisine is also no exception. Although corn porridge with milk does not have a sonorous name, its taste and nutritional value do not become worse.

To taste healthy porridge, you need:

cereal – 200 g;
water – 400 g;
milk – 400 g;
salt, sugar, butter - to taste.

To get not only healthy, but also tasty porridge, you need to perform a number of actions:

A pan of water is placed on the stove and brought to a boil.
Pour the cereal into the pan in small portions with constant stirring, and then cook until the liquid has completely evaporated for about 10 minutes over low heat.
After absorbing moisture, the cereal softens, and it’s time to add milk.
The milk is poured in gradually while stirring so that the cereal does not begin to clump.
After boiling, the porridge is cooked for about 10 minutes, while salt and sugar are added during the next stirring.
After the cereal swells, the stove is turned off and the dish is infused for about ¼ hour.
Porridge is served with butter or cream.

Attention! When cooking corn porridge on the stove, it must be constantly monitored, otherwise it will stick to the bottom or even burn.

With added pumpkin

The benefits of corn porridge are undeniable, but its combination with pumpkin doubles the positive effect on health with the regular presence of the dish in the human diet. To prepare pumpkin porridge from corn, just add a small addition to the basic recipe.

300 g of pumpkin is peeled and seeds, cut into cubes, covered with sugar.
After the juice appears, the pumpkin is placed on the stove and cooked until tender.
Pumpkin cubes are mixed with the porridge as it steeps.

Recipe for cooking with water

Water porridge is the easiest and fastest side dish to prepare, which is also very nutritious. If you have 200 g of cereal, then it is enough to prepare a liter of water, salt, sugar and oil for dressing.

In progress:

Water is poured into a saucepan with a thick bottom and brought to a boil.
Well-washed cereal is added to boiling water, mixed and cooked for about half an hour.
After the time has passed, the porridge is salted, mixed and continues to cook until fully cooked for about half an hour over low heat.
After removing from the heat, the porridge is flavored with butter or ghee for flavor.

Important! If you want to add honey, you can do this only after the cereal has cooled, so that it does not lose its beneficial properties.

How to cook in a slow cooker?

Corn porridge in a slow cooker is an excellent dish for people for whom every minute is worth its weight in gold: when cooking using this device, there is no need to constantly stand at the stove and monitor the dish. The washed cereal, salt and oil should be placed in a bowl and filled with water in the proportions from the basic recipe. Cook in the “Cereals” or “Milk porridge” mode, depending on the type, until the sound signal.

Advice! To thicken the porridge, you can keep it for about half an hour in the “Warming” mode. It is convenient to install the program in the evening, and in the morning you will have a ready-made breakfast waiting for you.

Corn grits porridge with dried fruits

An original recipe for sweet porridge, which, if executed correctly, becomes a favorite breakfast for the whole family.

To prepare, in addition to 200 g of cereal and ½ liter of water, you need to purchase the following ingredients:

raisins – 75 g;
other dried fruits (to choose from) – 150 g;
sugar – 50 g;
butter – 40 g;
salt - to taste.

When preparing:

Water with salt and sugar is brought to a boil, after which the cereal is poured into it.
After boiling again, the heat is reduced to a minimum, and the cereal is cooked for about ¼ hour.
Oil and prepared dried fruits are added to the porridge, after which the dish is infused for about 30 minutes.

A tasty and satisfying dish with meat

Despite the fact that porridge is perceived as a side dish, corn porridge with meat and vegetables can be an excellent independent dish.

You will need:

corn grits – 300 g;
meat – 300 g;
onion – 75 g;
carrots – 100 g;
tomatoes – 150 g;
sunflower oil – 50 ml;
water – ½ l;
salt, spices - to taste.

During the cooking process:

The meat is cut into pieces, the vegetables are chopped: onions and tomatoes are cut into cubes, carrots are grated.
The meat product is placed on heated oil and fried on all sides.
After 7 minutes, onions and carrots are added to the saucepan, and after 5 minutes, tomatoes.
Grain is poured into the pre-salted and seasoned vegetable mixture with meat.
All contents are filled with water.
After boiling, cook the porridge over low heat for about half an hour until the liquid has evaporated.

Recipe with cheese

Of all the cereals, only corn goes most harmoniously with any type of cheese, including feta cheese.

To execute another extraordinary recipe you will need:

corn grits – 300 g;
hard cheese – 100 g;
butter – 50 g;
water – 600 ml;
salt, spices - to taste.

When the products are prepared, you can start cooking:

Pour well-washed cereal into boiling salted water and cook for half an hour over low heat.
At this time, the cheese is grated.
When the porridge is almost ready, add cheese and butter to the pan, after which the entire contents are mixed.

Advice! To add piquant notes to the taste, at the final stage you should sprinkle the dish with herbs.

Corn grits porridge for children

The absence of gluten makes the porridge the least allergenic.

This fact makes it popular among young mothers who want to diversify the menu of their long-awaited child.

To prepare one serving of 200 g you will need:

corn grits – 30-35 g;
milk – 100 ml;
water – 150 ml;
butter – 5 g;
salt, sugar or sweet syrup - to taste.

When preparing products, the cereal is ground in a coffee grinder to the consistency of semolina, which can significantly reduce the cooking time, after which:

If desired, water is added salt, sweetened and brought to a boil.
The crushed cereal is poured into the boiling liquid with constant stirring and cooked for up to 10 minutes over low heat under a closed lid.
Milk is heated in a separate container, which is then used to dilute the porridge.
The milk porridge is boiled for another 10 minutes, after which it is removed from the heat and left for the same amount of time.
During education large quantity lumps due to the structure of the cereal, the porridge is rubbed through a sieve or broken up in a blender.
The finished dish is flavored with butter and syrup.

Important! For a child up to one year old, cow's milk is replaced by breast milk, with breastfeeding, or a mixture if the baby is on an artificial one.

Thus, preparing cereals from nutritious cereals is quite simple, the main thing is to know: how long to cook corn porridge to the required state. And several simple but original recipes will allow you to get great pleasure from ordinary food combined with benefits.

Corn grits are one of the most useful. It contains carotene (provitamin A), vitamins B1, B2, C, PP, which are essential for our health, as well as the amino acids lysine and tryptophan. Corn grits not only nourish the body, but also, due to its high fiber content, cleanse it of toxins and radionuclides, and also reduce fermentation in the intestines. That is why she is loved all over the world. There are many different recipes for dishes made from corn grits. The most popular of them are banosh, polenta and hominy.

To make these dishes tasty and healthy, you need to take perfectly yellow corn grits so that you get a healthy dish, but with a delicate creamy texture. Corn grits TM “Zhmenka” will be optimal for such recipes.

How to cook all this corn porridge? What makes them special? And FeelGood will answer this for you.

Hutsul banosh: recipe

Banosh - Hutsul corn porridge with sour cream and cream - the calling card of Western Ukraine. Banosh (banush) is served with mushroom sauce, cracklings or simply sprinkled with cheese (in the original - sheep cheese).

Lilyana_Vynogradova_shutterstock

You will need:

850 ml sour cream

For the mushroom sauce:

0.5 kg champignons,

small onion

200 ml sour cream

1 tbsp. l. flour

How to cook banosh:

We dilute the sour cream with a glass of water, then pour it into a cast iron cauldron and bring to a boil. After this, stirring constantly, add corn grits to the sour cream. You should get a thick, homogeneous mass. Reduce the heat to low and begin to rub the porridge with a spoon so that drops of the resulting oil come to the surface. Add salt and a pinch of sugar if desired. You will notice when the banosh is cooked - it will easily move away from the walls of the boiler.

Mushroom sauce

Finely chop the onion, fry in a small amount of oil, add thinly sliced champignons, cover with a lid and simmer for 20 minutes. Stir flour into sour cream and add to mushrooms. Cook for another 5 minutes and turn off.

When the banosh is ready, water it mushroom sauce and sprinkle with grated cheese if desired.

Italian polenta: recipe

Polenta is a traditional Italian dish made from cornmeal or grits. Typically, polenta is consumed as a side dish or as an independent dish with various additives (mushrooms, meat, anchovies, etc.), fried or baked, etc.

You will need:

250 g corn grits TM “Zhmenka”

750 ml water

100 g butter

How to cook polenta:

Salt the water and pour it into a saucepan with thick walls. Bring to a boil. Now you need to gradually add corn grits, constantly stirring the future porridge with a wooden spoon. To prevent lumps from forming, maintain the same temperature - it should be close to boiling.

When the cereal is completely poured into the pan, reduce the heat and cook the polenta for about half an hour (remembering to stir constantly). The finished polenta, like the banosh, will begin to separate from the walls of the pan.

After the porridge is ready, add butter to it and mix well with a spoon or grind with a blender. Place in the pan and bake in the oven for 15-20 minutes over low heat. Cut cold polenta into cubes and brush olive oil and grill on both sides.

You can put various vegetables, seafood on the polenta, or sprinkle it generously with cheese.

Moldavian hominy: recipe

Mamalyga is the basis of the foundations of Romanian and Moldavian cuisine. According to legend, mamaliga is “a piece of the sun that God gave to the Romanians.” It is always served with sour cream, seasoned with garlic and grated cheese.

studiogi_shutterstock

You will need:

500 g corn grits TM “Zhmenka”

100 g butter

Salt to taste

How to cook hominy:

Boil water, adding oil and salt in the desired amount. When the water boils, add corn grits, remembering to constantly stir the porridge so that lumps do not form.

Now, still stirring, let the hominy cook over low heat for half an hour (no need to cover with a lid). Then turn the finished porridge onto a large dish.

If desired, add sour cream, cheese, cracklings or melted butter to the mamalyga.

At the end of the last century, corn was called the queen of the fields. Today it is grown, of course, not on such a scale, but, nevertheless, very actively, not only in our region, but almost all over the world. Many wonderful products are made from this culture - corn sticks and flakes, flour, starch, canned food, etc. One such product is corn grits. Despite the fact that it can be found in any store, it is very rarely included in the diet of most families, which, by the way, is completely in vain, because it can bring a lot of benefits to our body.

Why is corn grits healthy?

First of all, it is worth noting the very low calorie content of corn grits; there are only 328 kcal per hundred grams of dry product, and only 86 kcal per hundred grams of porridge prepared from it. That is why it can be eaten without fear by people who watch their figure and adhere to healthy eating. At the same time, it saturates well and gives a feeling of fullness for a long time.

The benefits of corn grits, in addition to the fact that it is an excellent dietary product, also lies in the many valuable components included in its composition. This culture is rich in vitamins B, PP, A, H, essential amino acids - tryptophan and lysine, it contains such valuable microelements as magnesium, calcium, potassium, iron, phosphorus and many others. In addition, corn grits are also a hypoallergenic product, so dishes made from it can be given to even the smallest children without any problems, and it is also included in the diet of people prone to food allergies.

Corn porridge is also very beneficial for the gastrointestinal tract. Contained in it in considerable quantities from harmful deposits - fecal stones, waste, it removes radionuclides, toxins, pesticides from the body. This porridge eliminates putrefactive and fermentative processes in the intestines and relieves constipation. Its regular consumption will strengthen the immune system and help maintain youth and attractiveness.

The substances included in the cereal, for example, vitamins E, calcium and potassium, have a beneficial effect on the condition of nails, skin, hair, and the carotenoids contained in it make the product very useful for, since they reduce the likelihood of developing lung cancer. Also, dishes made from it increase the elasticity of blood vessels, lower cholesterol levels, thereby reducing the risk of blood clots, and therefore cardiovascular diseases.

Phosphorus present in corn is good for work nervous system, vitamins B5 and B1 help eliminate depressive conditions and are a good prevention of neuralgic diseases, and magnesium and vitamin B6 increase resistance to stress. Corn grits are recommended for people suffering from diabetes, blood diseases, gall bladder, stomach and liver.

In addition to all this, corn, and, accordingly, cereals made from it, has one unique property - to preserve all the most beneficial properties even after heat treatment. There is also evidence that it helps eliminate fat from the body.

Is corn grits harmful?

Most products, often even the healthiest ones, have contraindications for use, and therefore cannot be consumed by everyone. The harm of corn grits is minimal - it is contraindicated only for ulcers in the acute stage (since the fiber contained in it can irritate the walls of the gastrointestinal tract) and high blood clotting. Also, it should not be abused by people who have low body weight and are trying to gain it. In this case, the harm of corn grits porridge lies in its low calorie content. Everyone else, and especially those who want to lose weight, can safely include it in their menu.

How to cook corn grits

Corn grits are divided into several types depending on the shape and size of the grains. It can be polished, fine or coarse. If you need to quickly prepare a dish from corn grits, you should choose the finest grind; it is most often used for children's cereals.

At all different types corn porridges are popular in many countries, and their taste, as well as the cooking time, depends directly on the quality of the raw materials. The best dishes come from fresh or properly stored grains.

Moldovans believe that bright yellow, almost orange, grains are the best; others, when choosing them, focus on the size of the grains and how uniform they are. Naturally, a high-quality product should not contain husks, foreign impurities or odors.

It is recommended to store cereals at low temperatures, ideally up to +5 degrees, in dark, dry places. At high humidity (more than 70%), insects quickly infest it, rancidity and mustiness appear, naturally with such a product good food it will not be possible to cook.

At home, it is best to store corn grits in ceramic, metal or glass, or in extreme cases, plastic containers that can be tightly closed. They need to be placed in dark, cool places. Thus, cereals should be stored for no more than a month.

How to cook corn porridge

Despite its usefulness, corn porridge is quite capricious in preparation, as it tends to burn and clump together. Therefore, during the process, it must be stirred as often as possible. In addition, corn grits almost quadruple when cooked, so when preparing it, be sure to take this feature into account.

To prevent lumps from forming in the porridge, it is recommended to prepare it as follows:

Method No. 1. First of all, it is worth mentioning that corn grits porridge can be prepared with both water and milk. To prepare it, one glass of cereal will require three or four times more water (milk), i.e. three to four glasses, in this case the porridge will come out quite thick; if you like it thinner, you can increase the amount of liquid to 4.5 or more glasses. So, to prevent lumps from forming in a casserole or pan with a non-stick coating, pour half of the water (milk), in our recipe 1.5-2 cups. When it boils, add salt, the amount depends on whether you plan to make the dish sweet or salty, if it’s sweet, a pinch will be enough, but then add sugar. Next, slowly, stirring constantly, pour in the cereal. The result should be a thick mass; stir it well until it reaches a homogeneous consistency. Then slowly pour out the remaining liquid and cook the porridge until cooked in the oven or over very low heat, this usually takes at least half an hour (depending on the type of cereal, it may take more or less time). Do not forget at this time to periodically (preferably more often) stir the porridge.
Method No. 2. To prepare porridge in this way, porridge and liquid can be taken in the same proportions as for the previous one. Pour water (milk) into a suitable container and heat thoroughly. Add salt (and sugar if necessary) to the hot (not yet boiled) liquid and pour in the cereal in a thin stream, stirring all the time. While stirring, wait until it boils, then reduce the heat as much as possible and continue cooking, stirring as often as possible, until cooked,

Recipes

Milk porridge

For children and adults who love sweets, corn grits are usually cooked in milk. It is better to make such porridge not too thick, so you should take four or even five times more liquid than the cereal itself. You can prepare it using one of the above methods. You can also use the following recipe.

Corn grits porridge is extremely useful product. It is made from ground dried corn kernels. Porridge can be consumed as a separate dish or as a side dish for meat and vegetable salads.

Bread is baked from corn flour, pies are made, and various sweets are made. This grain makes delicious dietary soups. Flakes are used in muesli as a quick breakfast.

Tablets are even made from these cereals. Flour is also used in cosmetology to make masks.

Corn grits come in the following types:

Coarse grind. Such grains are used to make flakes. They are made from corn kernels.
Fine grind. This flour is used to make children’s favorite delicacy – corn sticks.
Polished. Particles of kernels of various sizes are added to this cereal. The grains are polished using special equipment. Each grain has rounded edges.

General information about corn

In ancient times, the American Indians worshiped corn. They considered this plant sacred. Medicines were made from the leaves of the bush. Even now, adherents of alternative medicine treat hepatitis with the help of tincture of corn leaves. And from the hairs - stigmas - a decoction is made that treats indigestion.

The calorie content of corn porridge per 100 grams is approximately 330 kcal.

The dish is rich in beneficial microelements and does not cause allergies at all. Therefore, doctors allow even small children to use it.

fatty acids: linolenic, arachidonic, which control cholesterol levels in the blood;
vegetable protein, which is a building material for muscles;
vitamins of group B, A, E;
calcium, phosphorus, iron, potassium, copper, silicon.

What are the benefits of corn porridge?

The uniqueness of the product is that it retains its valuable qualities during cooking and frying. And all the beneficial microelements and vitamins contained in the product are very easily absorbed by the body.

Benefits of corn porridge:

Regular use of the product yellow, prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proven the fact that the color of a product influences a person’s psycho-emotional state.
Strengthening the nervous and immune system. This is due to the content of valuable vitamins B5, B1. Doctors strongly recommend that people with mental disorders consume this dish.
Prolongation of youth and beauty, thanks to the presence of vitamins A, E.
Vitamin PP regulates all important functions of the body.
Eating it for breakfast normalizes intestinal function.
The large amount of fiber contained in cereals helps remove harmful toxins from the body.
Rich in carbohydrates and carotene. And these are those valuable microelements that maintain strength and energy in the body in the absence of physical activity.
Grains strengthen the heart and blood vessels. Valuable grains regulate cholesterol levels and rid blood vessels of harmful plaques. Therefore, regular consumption of them prevents heart attacks and strokes.
Recommended for use by expectant mothers. It promotes the proper formation of the fetus, thanks to the content of valuable folic acid.
Corn porridge is a universal product that is suitable not only as a breakfast, but also as a side dish, soup for meat and fish dishes.
A cereal product is a must for those who want to lose weight! After all, despite its satiety, it leaves no chance for putting on extra pounds.

Despite such an impressive list of advantages, there are also contraindications:

This product is low-calorie. Therefore, it is contraindicated for people suffering from weight deficiency.
If you have a stomach ulcer, it is also not recommended to use it.
If you have liver and gallbladder diseases, you should consult a doctor and then use this product.

Anyone can cook corn porridge. This activity will take no more than 30 minutes.

Corn porridge recipes

It would seem that cooking corn porridge is as easy as shelling pears! But this unique product requires compliance with its own rules.

To improve the taste, you can add pieces of baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts to the dish.
For salty dishes, sugar should not be added. Just add grated cheese and tomato paste.
Corn product is extremely healthy. Since it contains all valuable microelements and vitamins.
Regular consumption improves intestinal motility and has a beneficial effect on the liver.
The finished dish can be kept in the refrigerator for up to 2 days, and the cereal itself can be stored for about 2 years. Before purchasing, you should carefully look at the production date of the cereal.
When cooking, add 4 parts of liquid to 1 part of cereal.
It is better to cook porridge in a thick-walled cast iron pan.
If the dish turns out hard after cooking, then it should be simmered over low heat for another 5-10 minutes.
To prevent the porridge from burning, it should be stirred all the time while cooking.
The cereal product should be stored in a cool, dark place. A dry glass jar with an airtight lid is best for this.
Before cooking, the cereal should be thoroughly washed and foreign particles should be removed.
For a sweet dish, it is better to use honey rather than sugar.
To work in the kitchen you will need high-quality utensils. A cast iron pan with a thick bottom will do. After all, wide walls retain heat longer, thanks to which the taste of the dish is better revealed. In Rus', all porridges were cooked in thick cast iron ovens.

How to cook corn porridge in water

Corn porridge with water is a delicious, quick and healthy breakfast for the whole family.

To prepare 2 servings you will need the following products:

corn grits - half a glass;
water – 2 glasses;
butter – 20 grams;
honey – 2 teaspoons;
salt - a pinch;
dried apricots.

How to cook:

Pass the cereal through a sieve and then wash.
Take another pan, pour in 0.5 liters of water, add salt, then bring to a boil.
Pour the cereal into boiling water, lower the heat, then cook for 15 minutes, stirring thoroughly.
Add oil to the cooked porridge, cover the pan tightly with a lid, wrap the dish with a towel to allow the dish to steam and gain flavor.
Place on plates and add raisins and dried apricots on top. If you have fresh berries and fruits, you can add them to your plates.

How to cook corn porridge with milk

Recipe for corn porridge with milk:

Take a medium-sized saucepan and pour 150 grams of dry cereal into it.
Pour the mixture with purified water, volume 300 ml.
The porridge should boil and then simmer over low heat for 20 minutes. Bubbles on its surface will indicate readiness. It begins to increase in volume and “shoot out”.
Before finishing cooking, add salt and add 10 grams of butter. After 5 minutes, turn off the gas and let it brew under a closed lid for another 10 minutes.
While the delicacy is gaining flavor, we begin preparing the milk. To do this, pour 1 glass of milk into a small saucepan and bring it to a boil.
Pour the milk into the saucepan with the porridge, turn the heat back on low and simmer for 5 minutes, stirring.
You can add sugar or honey, as well as various dried fruits and nuts, so the dish turns out not only satisfying, but also healthy.

Children love corn porridge with milk. This is a very nutritious and healthy product for a growing body.

Popular dishes made from corn grits

Cornmeal pie

Required ingredients:

wheat flour – 200 grams;
finely ground corn flour – 200 grams;
sugar – 150 grams;
egg – 1 pc.;
milk – 1 glass;
vegetable oil – 70 grams;
baking powder – 3 teaspoons;
salt – 1 teaspoon;
raspberries.

Cooking method:

Preheat the oven to 200°C and grease the deco with oil. During this time, start working on the dough.
Pour wheat and cornmeal. Add salt, sugar, baking powder. Mix everything.
Beat the egg into the flour mixture, pour in the milk and vegetable oil, and then mix again.
Brush the top of the pie with egg yolk to make the crust golden brown.
Place raspberries along the edge of the pie. Instead of berries, you can use orange, banana or pineapple slices.
Place the viscous dough on a baking sheet and place in the oven for 20 minutes.

Italian polenta with cheese

Required ingredients:

corn grits – 100 grams;
Parmesan cheese – 50 grams;
butter – 10 grams;
water – 400 grams;
salt - to taste.

How to cook:

Take a saucepan with a thick bottom, pour water into it and put on fire.
Grate the cheese.
As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
Turn the heat down, continue stirring, and cook the porridge for another 5 minutes until there is no water left in the container.
As soon as the mass becomes so dense that it is able to hold a spoon, the fire can be turned off. (Complete readiness time – 25-30 minutes).
Place the thick mixture on a pastry board and let it cool slightly.
Roll out this mass and make various shapes out of it using pastry molds. You can also use silicone molds, which should be filled with porridge.
Take a baking sheet, grease it and place the corn porridge figures on it.
Place a small piece of butter on each figure and sprinkle with grated cheese.
Place the deco in the oven preheated to 100°C. Set the timer for 20 minutes. During this time, the cheese should melt, forming a golden crispy crust on top of the flatbread.
The finished composition can be decorated with caramelized pear or honey on top.

Corn porridge with mushrooms

Required ingredients:

Pour the cereal into boiling water in a thin stream, stirring gradually.

After 10-12 minutes, turn off the gas. Add the frying from the frying pan and mix everything thoroughly.

Cover the pan tightly with a lid, wrap it in a towel and let it stand on the stove with the gas off for 1 hour.

After the dish has steeped and gained flavor, it can be served warm.

Corn porridge in a slow cooker

Required ingredients:

cereals 200 grams;
water – 1.5 cups;
milk – 1 glass;
sugar – 1 tablespoon;
salt - half a teaspoon;
butter – 50 grams.

Recipe for corn porridge in a slow cooker:

Sift the cereal and run running water through it.
Pour the resulting mixture into the bowl and add sugar and salt.
Pour 1 glass of water and 1 glass of boiled milk into the bowl.
How long to cook corn porridge? Usually the timer is set for 25 minutes.
As soon as the food is cooked, set the “Warming” mode. This is to make her soften up.

Smear porridge can be cooked in a double boiler. To do this, pour half a glass of cereal into a bowl and fill it with 2 glasses of water. Set the timer for 30 minutes, and then add a spoonful of honey and a pinch of salt. After this, hold for another 5 minutes.

At the end it should be soft and delicate in texture. Therefore, if coarse cereal is available, it should be crushed with a blender or coffee grinder. But under no circumstances should you turn the grain into dust. The grains should be up to 1 mm.

Corn porridge in a slow cooker is best solution cooking breakfast. A morning meal is a boost of energy for the whole day. Therefore, it is very important to choose the right diet for breakfast - this is health for the whole family!