home → Kebabs Corn porridge - recipe. Cooking corn porridge according to the best recipes Corn porridge with milk in the oven

Corn porridge - recipe. Cooking corn porridge according to the best recipes Corn porridge with milk in the oven

Corn is high in silicon, iron and fiber. It contains vitamins B, A and E, which are very valuable for the human body. It also contains a whole complex of amino acids.

Therefore, corn porridge should definitely be on your menu, especially since it is involved in the process of cleansing the body - it removes toxins and radionuclides.

In Romania and Moldova this is National dish, and people in these countries are less likely to complain of heart and vascular diseases.

Corn porridge on water

Ingredients

butter);
water – 2.5 cups;
salt (to taste).

Cooking method

Rinse corn grits well under running water.

Pour water into a saucepan, put on high heat and let it boil.

Add the cereal, stir and let it boil.

You need twice as much water as cereal - to prepare one glass of cereal, you need to pour two glasses of water.

After the porridge boils, reduce the heat to low and add salt to the porridge, cover the pan with a lid. Cook, stirring constantly, for 30 minutes until the porridge thickens.

Remove from heat, add butter to the porridge and stir. Cover the pan with something warm and leave to steep for an hour.

If you want to eat not sweet porridge, then you can add cheese along with the butter. Feta or suluguni, cut into small pieces, is suitable for this. You can also add assorted fried onions, mushrooms, bell pepper and tomatoes.

Corn porridge in the oven

Ingredients

grits (corn) – 1 cup;
raisins (kishmish) – 4 tablespoons;
granulated sugar;
butter);
water – 2.5 cups;
salt (to taste).

Cooking method

Pre-soak the raisins. Wash the corn grits, place them in a ceramic pot (thick-bottomed dishes are suitable) and cover with boiling water. Add butter and raisins to the cereal. Season and add sugar to taste. Mix the mixture well and cover with a lid.

Preheat the oven to 200 degrees. IN hot oven send porridge.

Oven cooking time: 30 minutes.

Remove the porridge from the oven, remove the lid and place in the oven for a short period of time until the porridge is browned. When serving the finished porridge, you can add milk separately.

Corn porridge with pumpkin

Ingredients

corn grits – 1 cup;
pumpkin – 300 grams;
butter (butter) – 50 grams;
honey – 2 tablespoons;
cream (fat) – 100 ml;
salt (to taste).

Cooking method

Wash the grains and cook in slightly salted water until fully cooked.

Wash the pumpkin, peel and cut into cubes.

Pour a small amount of water into a deep saucepan, add cream, honey, and butter. Place the pumpkin in the pan and simmer for up to 15 minutes.

Now we need to fill it ceramic pot. Place it in layers - porridge, pumpkin, porridge, pumpkin, and so on until it is completely filled. To cover with a lid.

Preheat the oven to 160 degrees and place a ceramic pot of porridge in it.

Cooking time for porridge in the oven: 30 minutes.

Then remove the lid and simmer in the oven for up to 20 minutes. When a golden brown crust appears on the porridge, it is ready.

note

The total cooking time for corn porridge is one hour. During cooking, its mass should become three times larger.

Helpful advice

If the porridge turns out to be very thick, you can make it thinner by diluting it with warm milk. You can use cream, yoghurt or fruit puree instead of milk.

Corn porridge, like corn porridge, is rich in vitamins groups B, E, A, PP, minerals and amino acids, does not contain gluten. Corn porridge is popular all over the world, only the name is different: Banosh - in Ukraine, Mamalyga - in Romania and Moldova, Gomi - in Georgia, Polenta - in Italy.

Corn grits and flour is obtained from corn grains by grinding. Corn is an ancient agricultural crop of the peoples of America, especially in Latin American countries (Venizuela, Mexico, Paraguay, Colombia, Peru). After the discovery of America, corn came to Europe, and then to Asia and Africa. On the territory of the countries of the former USSR, it came to Moldova and Georgia at the end of the 17th century.

Corn porridge can be prepared for both adults and children, using water, milk, or sour cream. Served corn porridge with feta cheese, cheese, mushrooms, meat, cottage cheese and sauces.

And in order to cook the right corn porridge, today we will cook according to the following recipes:

Before starting with the recipes, I dare to give advice: buy a very necessary thing for cooking any porridge, this is a flame spreader for a gas stove or other device with an open fire. I have been using it for more than forty years, the porridges always turn out crumbly and tasty.

It’s very simple to use: first I put a saucepan or cauldron on the fire, when the water boils, I add the cereal, stir it, and as soon as it starts to boil, I put the divider on it and move the pan onto it.

Over low heat, stirring occasionally, 20 - 30 minutes have passed (buckwheat before), see if the water has boiled away, add butter and turn off the heat. The porridge remains on the divider for another 20 minutes. The principle is this: as long as the porridge is cooked, the amount of time it infuses.

Corn porridge with water in the oven

We need:

1 tbsp. corn grits
2.5 tbsp. water
butter, salt, to taste

Preparation:

1.Pour the water into a saucepan (I like to cook in a cauldron), put it on the fire, add salt and butter, bring to a boil.

2. While the water boils, rinse the cereal several times and throw it into boiling water, stir and cook over medium heat for 20 minutes until thickened.

3. After, cover the pan with a lid, if not plastic, or with foil and put it in the oven,

preheated to 200 degrees for 30 minutes. You can add prunes, dried apricots, and raisins to the porridge.

Corn porridge with milk

We need:

1 tbsp. corn grits
5 tbsp. liquid (3 tbsp. boiling water + 2 tbsp. hot milk)
30 g butter
salt, to taste
sugar, optional

Preparation:

1. Pour boiling water over the cereal, add salt, add oil and place on the stove. Stir constantly so that it does not burn or form lumps. The porridge should thicken. It's about 15 minutes.

2. Heat the milk, first 1 glass, add it to the porridge, stir, then the second glass and do not stop stirring. At this stage, taste for salt and add it if necessary. Cook the porridge for another 15 minutes.

3. Cover the pan with a lid and leave it on the switched off stove (if it is electric) or on a flame spreader, or remove it from the stove and wrap it warm, leave for 1 - 1.5 hours.

Tips: 1. It is better to soak the cereal overnight, rinse it in the morning, pour boiling water over it and cook.

2. When the porridge is ready, beat it with a whisk, it will become fluffy, you can serve it with meat or pour cold milk.

Italian Polenta

We need:

1 piece of onion
1 piece chili pepper
300 g finely ground cereal
2 tbsp. corn or vegetable oil

Preparation:

1. Pour oil into the cast iron and place it on the stove, heat it up.

2. Cut the onion into small cubes and fry in oil until light golden. Finely chop the chilli pepper and fry with onion for 4-5 minutes.

3. Add 200 ml of cold water to the cast iron,

when it boils, gradually introduce the cereal, with continuous stirring.

If there is not enough water, add boiling water little by little and stir all the time. When the cereal becomes soft, add salt. Boil the porridge until cooked, a total of 25-40 minutes and turn off the heat.

Serve porridge with cheese, feta cheese, and herbs.

Mamaliga in Moldavian

We need:

250 g corn flour, finely ground
salt, to taste
600 ml water
5 tbsp. vegetable oil
300 g cheese
200 -300 g lard or pork ribs
100 g sour cream
wooden spatula

For the Mujdey sauce

1 clove of garlic
1 tsp salt, no slide
40 -50 ml vegetable oil
30 -40 ml water or broth

Preparation:

1.Pour corn flour with water, stir, add salt and put on fire, bring to a boil, stir all the time with a wooden spatula.

2. When the porridge boils, add vegetable oil, stir and cook until tender. When the mamalyga has thickened, turn it off, transfer it to a salad bowl and leave to cool.

3. Cooking Mujdey sauce: grind the garlic with salt, first squeeze it through the garlic press, then grind it with salt, season with oil and broth, mix.

4. Rub cheese (100 g) onto coarse grater, and cut the rest into pieces.

5. Lard or rack of pork ribs, cut into cubes and fry until cracklings.

6. When serving, turn the hominy over from the salad bowl onto a dish, cut it using thread or a special wooden knife, or, if you don’t have one, with a regular knife.

Sprinkle grated cheese on top of the mamalyga and serve with cracklings, Muzhdey sauce and sour cream.

Traditional Hutsul dish Banosh on the fire and at home

The pride of Transcarpathian cuisine, it is cooked over fires in large cauldrons, and a mandatory ingredient is homemade sour cream. Let's consider two options for preparing banosh: over a fire and at home on a stove.

Banosh at the stake

We need:

400 g homemade sour cream(collected from milk)
50 ml water
150 g corn flour

Important: If the sour cream is from under the separator, then more water can be added; if it is collected from milk, then very little water is needed.

Preparation:

1.Light a fire and hang a cauldron, pour in sour cream, water, salt, mix everything until the salt dissolves.

2. When the sour cream begins to boil, add flour little by little, stirring constantly, and cook for 5 - 7 minutes.

We do not stop stirring with a wooden spatula, when the porridge begins to thicken and lag behind the walls of the cauldron, the banosh is ready.

3. Banosh is served hot with grated feta cheese and eaten with a spoon.

Banosh at home

We need:

400 ml homemade milk
0.5 l homemade sour cream
200 g finely ground corn grits
50 ml water
100 g cheese

Preparation:

1. Pour water into the bottom of the cauldron and put it on the fire, bring to a boil. This is done to prevent the milk from burning.

2. Pour milk and sour cream into boiling water, stir.

When the mixture warms up (smoking starts), add the cereal, in portions,

stir and stir continuously.

Cook over medium heat until the banosh is well separated from the walls of the cauldron.

3. Serve the banosh sprinkled with cheese; you can serve mushrooms and cracklings stewed with sour cream.

Georgian Gomi with nut sauce Bazhe

This dish can be served with other dishes, instead of bread, or can be a separate dish.

We need:

200 g corn chaff (cereals)
1 liter of water
40 g fine corn flour

For the Baje sauce

200 g walnuts
250 ml chicken broth
1 tsp seasonings (utskho-suneli, coriander, saffron)
chili pepper, salt, to taste
1 tbsp. wine vinegar

For getting peanut sauce So, put all the ingredients, except vinegar, into a blender and blend. Transfer to a bowl and add vinegar, taste.

For information: Bazhe sauce is suitable for chicken, fish and other meat dishes.

Preparation:

1. Add corn chaff to boiling water, stir and after boiling again, reduce the heat to low and cook for 1 hour.

2. Afterwards, brew with corn flour, from now on, stir constantly for 15 minutes. Turn off the fire.

3. Transfer the gomi to a plate, wetting the spatula in cold water.

If served homo a separate dish, then put pieces of smoked suluguni in it while it is hot, and pour bazhe sauce on top.

Corn porridge with cheese

We need:

1 clove of garlic
300 ml milk
300 ml water
salt, pepper to taste
100 g corn grits
40 g of any hard cheese, grated
butter as desired

Preparation:

1.Pour water and milk into a saucepan, add salt to taste, add garlic and bring to a boil.

2. Add cereal and mix vigorously. Reduce heat to low and simmer for 40 minutes, stirring frequently.

3. Add grated cheese to ready-made porridge, mix, salt and pepper to taste. When serving, place a piece of butter on each plate.

Corn porridge for babies

Corn porridge is introduced into the diet of babies from 8 to 9 months, after buckwheat and rice porridge. These porridges, like corn porridge, do not contain gluten, which causes allergies. Corn porridge is rich in vitamins, has few calories, is easily digestible and does not cause discomfort in the tummy.

Corn porridge is cooked with ground cereal (in a coffee grinder, blender) 1 tsp. and 40 ml of water, cook for 10 minutes.

New cereals are introduced starting from 0.5 tsp. and every day add 1 tsp, 2 tsp, 40 g, 80 g, etc. in 4-5 days, the daily dose of porridge for a 6-month-old child should be 100 -120 g. New porridges should be given in the first half of the day.

For babies older than 9 months, you can cook porridge with milk.

We need:

1.5 tbsp. l. finely ground corn grits
180 ml water
150 ml milk (for children Agusha)
1 tsp butter
5-6 pcs raisins, pitted
1 piece dried apricots
1 date, pitted

Preparation:

1. Pre-soak dried apricots, dates and raisins; you can soak them overnight or pour boiling water over them and leave for 30 minutes.

2. Rinse the cereal in several waters and place in boiling water, stir. Cook over low heat until the cereal is cooked.

3. Add hot milk and cook further, stirring, until thickened.

4. Add dried fruits to the porridge, boil for 10 minutes and turn off the heat, leave for 15 minutes.

5. Afterwards, blend the porridge in a blender until smooth.

Bon appetit!

Step-by-step recipes for preparing delicious corn porridge in the oven with vegetables and meat

2017-10-24 Rida Khasanova

Grade
recipe

9610

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

5 gr.

Carbohydrates

23 gr.

148 kcal.

Option 1: Classic recipe for corn porridge in the oven

Corn grits and dishes made from them are not as popular in our country as other cereal dishes. But this is very in vain! Corn porridge turns out delicious. The cereal does not boil completely the way we are used to seeing slimy porridge for breakfast. There are noticeable soft but intact grains left in it.

Corn grits came to us from Western countries. It is considered to come from Italy, where it is used to cook porridges and side dishes, and prepare corn cakes. These Italian dishes Low-calorie and at the same time satisfying - they fill you with energy for the whole day. Breakfast, lunch or dinner can be made from corn grits. Sweet porridge with berries or pieces of fruit, a side dish of porridge with vegetables or porridge with meat. There is only one grain, but many recipes. The following can be used as a liquid base for corn porridge in the oven: water, milk, cream or concentrated meat (or chicken) broth.

Ingredients:

a glass of corn grits;
2.5 glasses of water;
50 g seedless raisins;
50 g butter;
2 tbsp. l. granulated sugar;
salt to taste.

Step-by-step recipe for corn porridge in the oven

First, rinse the raisins in warm water and soak for a few minutes. Then rinse again. To supplement or replace, use any type of dried fruit. Choose seedless.

Sort the grains if necessary, and be sure to rinse them. Pour into a ceramic, clay or cast iron pot. Choose a pot that is suitable in volume for the specified amount of ingredients - preferably 2 or 2.5 liters. Remember, the cereal swells and cooks well. Fill with prepared water. Add the raisins (without the soaking water), butter, sugar and salt. If desired, granulated sugar can not be added at all, since dried fruits give a pronounced sweetness to the porridge.

Place the pot in a hot oven at 180-200°C for 40-45 minutes. The lid of the pot can be closed when baking; if it is not, nothing terrible will happen.

Serve the finished porridge for breakfast or afternoon snack. The dish turns out light and satisfying.

The butter in the recipe can be replaced with ghee or heavy cream of your choice.

Option 2: Quick recipe for corn porridge in the oven

Take note quick recipe porridge with milk. Use your favorite fruits and berries, honey and assemble everything in a baking tray. The porridge will be perfect, and you will be provided with low-calorie, healthy and delicious breakfast or as a snack throughout the day.

Ingredients:

200 g dry corn porridge;
100 ml hot water;
150 ml milk;
one pear;
one apple;
one apricot;
flower honey to taste;
salt.

How to quickly cook corn porridge in the oven

Rinse the cereal in a bowl with cold water. Place the porridge in a baking tray. Do not use springforms - they will leak. The best option is tall cake pans.

Wash and peel the fruit. Remove the seeds and seeds, and cut the pulp into large pieces. If desired, you can grate it, but it tastes better delicate fruits when eating porridge. Not only fruits, but also berries, including frozen ones, are suitable for sweet porridge.

Add fruit, water and milk, as well as honey and salt to the cereal pan. Stir. Use liquid (milk and water) in a hot or warm state. This way the cereal will immediately begin to swell. Preheating the oven early will also help with this.

In the oven, the porridge swells perfectly and becomes “like something from a country stove.” To improve the quality of the finished dish, cover the baking sheet with food foil before baking. Fix it from the sides to the sides of the baking sheet.

Option 3: Corn porridge in the oven with pumpkin and zucchini

Corn porridge with pumpkin and zucchini comes out dietary dish, which can easily be considered baby food.

Ingredients:

one glass of corn grits;
a glass of milk;
two glasses of water;
300 g pumpkin;
100 g zucchini;
40 g butter;
2-3 tbsp. l. granulated sugar;
salt to taste.

How to cook

Prepare ingredients for the recipe. Sort the grains (if there are foreign impurities in them) and rinse. Peel the pumpkin and zucchini from the skin and insides with seeds. Cut the pulp into thin slices or pieces. Take only ripe and ripe vegetables. Others will not give a sweet aroma and richness to the porridge, but only a watery taste.

Place all selected ingredients for corn porridge in the oven in a ceramic dish. Stir with a spoon.

Place in the oven at 180-200°C for 30-40 minutes until the porridge is completely cooked.

When serving on a plate with porridge, you can add another piece of butter. Or use finely chopped roasted nuts. Soft pecans, walnuts or cashews work great.

Option 4: Corn porridge in the oven with vegetables

This porridge can be served as a side dish for boiled, fried or baked meat or poultry. By varying the addition of various spices and seasonings to the porridge, you can each time prepare various side dishes from it for your favorite meat dish.

Ingredients:

200 g corn grits;
one onion;
one carrot;
50 g celery root;
30 ml sunflower oil;
2-3 g black pepper;
salt to taste.

Step by step recipe

Carry out primary processing of all vegetables - wash onions, carrots and celery and cut off the skin and husk. Then cut into small pieces. Large cutting is not needed here; it will delay the cooking process. And the food in the dish will not cook evenly.

Take a pot or duckling with a lid. Place all the products into it - chopped pieces of vegetables, cereals. Pour water and add salt and ground pepper. Don't rush with salt and spices now. It's better to add them later than to overdo it now.

Place the container of food in a hot oven and keep it there for about an hour. The temperature should be fixed all the time - 180-200°C.

Corn porridge in the oven can be prepared with any vegetables you have on hand. The exception is nightshades - potatoes, sweet potatoes, Jerusalem artichokes. There is already a lot of starch in porridge, and these starchy vegetables will be unnecessary.

Option 5: Corn porridge in the oven with meat

This is a recipe for a complete hot dish for lunch or dinner. Use any meat you like for it. But it is preferable that it be prepared quickly. For example, chicken, chick, turkey, shoulder or neck of pork or roast are suitable. More original dish makes use of smoked meats - ribs, wings and other smoked and boiled products.

Ingredients:

half a kilo of pork;
15 ml lemon juice;
one onion;
half a carrot;
30 ml vegetable oil;
2.5 cups of hot boiled water;
200 g corn grits;
spices and salt to taste.

How to cook

Cooking begins with a stove and a frying pan. Use them to fry vegetables. First, wash and peel the vegetables. Cut into small pieces (cubes). Fry slightly vegetable oil until half cooked.

Transfer the vegetables to a roasting pan or pot.

Rinse the meat and cut into pieces of no more than 50-60 g. Also fry them in a frying pan. But already on high heat. This is necessary so that a crispy crust quickly forms. It will prevent the meat juice from getting lost. Then transfer the meat to the duck roaster too. If you decide to use smoked meats, you should not fry them. Just rinse in water, then bring to a boil in a saucepan and drain the first broth. This is necessary to remove excess fat and strong smoky smell. Next, send the smoked products to the vegetables.

Rinse the cereal in a cup of cold water. Send to the meat. Pour in lemon juice, salt and spices. Fill with water.

Place in the oven. At a temperature of 180-200°C, the products will be stewed until cooked.

Serve the dish only hot. If desired, sprinkle finely chopped herbs on a plate.

The recipe uses lemon juice. It is needed to soften the meat better. Instead of lemon juice, it is permissible to take any citrus fruit with a sour taste. The grains of the cereal in the dish swell in the saturated meat broth. Because of this, corn porridge in the oven turns out very aromatic and tasty. Bon appetit!

polished – for consumption;
large – flakes are made from it;
small - sticks are made from it.

Corn porridge is rich in microelements that are necessary for the functioning of the body. Among her useful qualities can be distinguished:

hypoallergenic - can be used as the first complementary food for children;
normalization of cholesterol levels;
cleansing the body;
improved digestion;
skin rejuvenation;
fiber content;
improvement of the nervous system;
has a beneficial effect on the functioning of the heart and blood vessels.

Corn flour also contains histidine and tryptophan, which are components of vegetable protein. The chemical composition is suitable for women during pregnancy.

Recipes for making delicious porridge

Before cooking, it should be borne in mind that the larger the grain for which corn was used, the longer it will take.

Basic rules for cooks:

Cereals must be thoroughly washed, regardless of grinding.
Dishes should only be used with thick walls.
Pour the main component into the boiling liquid, stirring.
Cook over medium to low heat.
To prepare a liquid mass, the ratio of cereal to liquid should be 1:4, and for a thick mass – 1:3.
After cooking, keep the dish covered for a quarter of an hour.

Adding milk and butter will add tenderness. If porridge is prepared for a child under one year old, then the milk must be diluted. Women know how to prepare maize porridge: they have their own secrets and recipes by which they prepare it. Give a new one, unusual taste Various products will help.

Porridge on the water

Corn porridge on water is combined with meat, fish and vegetables. You can add nuts, dried fruits and honey to the dish, which will diversify children's menu. This option is easy to prepare, but takes a long time – 60 minutes.

For cooking you need:

corn flour– 1 tbsp;
water – 600-800 ml;
butter – 50 g;
salt - a pinch.

Preparation

Add processed maize and seasoning to boiling water.
Cook until boiling over medium heat for half an hour, stirring.
Remove from heat, add oil and stir.
Insist.

You can add honey, but it is better after the porridge has cooled. So he will save beneficial features.

Unsweetened porridge is suitable as a side dish.

Porridge with milk

Cooked porridge with milk is the simplest dish, but it is difficult to underestimate its benefits. The beneficial properties of milk increase the benefits of corn grits. You can cook corn porridge in milk so that it is soft and juicy if you first boil the grain processing product.

Products:

cereal – 150 gr.;
water – 0.4 l;
milk – 0.2 l;
salt - a pinch;
sugar – 1 spoon;
oil drain – 50 gr.

Cooking steps

Add the main component to the boiling liquid.
Cook over low heat until the liquid evaporates.
While stirring, add milk, sugar, salt.
Cook for another quarter of an hour. Add oil, stir.

Porridge with milk is high in calories. But at the same time, it contains a lot of vitamins. She will become excellent option breakfast.

Cooking in a slow cooker

Cooking in a slow cooker saves time and preserves the beneficial properties of the product. This process is simple and uncomplicated: you do not need to monitor the readiness of the dish and stir it regularly.

Products:

cereal – 1 tbsp.;
water – 600 ml;
oil – 50 g;
salt - to taste.

How to cook porridge in a slow cooker

Pour the corn product into the bowl of the device.
Add salt.
Pour in the liquid and stir.
Set the required mode.
After finishing cooking, let the dish sit.

To make the porridge thicker, you can leave it in the “Warming” mode for half an hour.

Add oil before use.

The recipe for milk porridge in a slow cooker is very simple. The cooking principle is similar, only milk and sugar are used instead of water.

Microwave cooking

For instant cooking You can use the microwave for porridge. This solution will save time and get a tasty and healthy dish without much effort.

Required:

cereal – 1 tbsp. The product is required to be finely ground so that it is completely cooked;
water – 0.6 l;
salt, sugar - to taste;
oil - 50 gr.

Preparation

Add hot water to the container - for 1 tbsp of cereal 3 tbsp of liquid.
Add cereal, salt and mix well.
Cook for 5 minutes on full power microwave oven.
After 2-3 minutes, you need to take out the dish, mix it and put it in the microwave for a couple of minutes.

Attention!

Fireproof cookware is required for microwave cooking. Containers made of other materials may burst.

Eat it hot.

Porridge with corn grits and pumpkin

If you add pumpkin to corn flour, you get a kind of dessert. The dish turns out aromatic and tasty, so no one refuses it.

For preparation use:

corn grits – 1 cup;
milk - 500 ml;
pumpkin – 0.4 kg;
butter – 50 g;
sugar – 50 g; salt – a pinch.

Place the cereal in a frying pan and lightly fry.
Boil the milk.
Add the cereal to the milk and let it brew for 30 minutes.
Peel the pumpkin and cut into small pieces.
Cover the vegetable with sugar and leave until the latter is completely dissolved.
Cook the porridge for a quarter of an hour.
Place the pumpkin in the cereal, add salt and cook until it is completely cooked.
Let it brew for 10 minutes.

Add butter before serving.

Maize porridge in the oven

Oven-cooked maize flour - a variety regular recipe porridge. This dish is suitable for people who adhere to a strict diet.

Products:

cereal – 250 gr;
water – 500 ml;
sugar, salt - a pinch;
butter – 40 g;
raisins - to taste

Soak raisins 2 hours before cooking.
Bring water to a boil.
Place the cereal in a cauldron with thick walls or a baking pot.
Add boiling water, sugar, salt and raisins.
Stir and cover with a lid.
Place in the oven for 40 minutes at 200 degrees. It is necessary to remove the cauldron from oven and mix, then put back.

If after the specified time the boiled cereal does not become soft, then the cooking time should be increased.

The last manipulation must be performed until a golden crust appears.

Corn grits porridge with dried fruits

Porridge cooked according to this recipe will give you strength, energy and vigor for the whole day. The child will like it, in addition, there will be no problems with digestion.

To prepare you need:

cereal – 1 tbsp.;
water – 500 ml;
raisins – 75 gr;
other dried fruits – 150 g;
sugar – 2 tbsp. l.;
butter – 40 grams;
salt - to taste.

Preparation

Dissolve sugar and salt in water and put on fire.
As soon as the water boils, add the cereal.
After boiling again, reduce the heat to minimum.
Cook for 15 minutes.

You need to add butter and chopped dried fruits to the finished dish. Let it brew for half an hour and you can serve it.

A tasty and satisfying dish with meat

Basically, porridge is served as a side dish, but if you add meat and vegetables to corn grits, you get independent dish. It is easy to prepare, and the result will surprise you.

For preparation you need:

corn grits – 0.3 kg;
meat – 0.3 kg;
carrots – 1 piece;
onion - 1 piece;
tomatoes – 3 pcs;
water – 500 ml;
sunflower oil – 50 ml;
salt, pepper - to taste.

Preparation

Cut the meat into small pieces.
Grate the carrots on a coarse grater.
Cut tomatoes and onions into cubes.
Place the meat in a frying pan with preheated oil and fry for 7 minutes.
Add onions and carrots and continue frying along with the meat.
After 5 minutes, add tomatoes to the food and continue to simmer.
Salt and pepper.
Add cereal and fill everything with water.
Bring to a boil, reduce heat.
Cook for about 30 minutes until the liquid has completely evaporated.

The cereal prepared according to this recipe turns out to be tender, nutritious and very tasty.

Recipe with cheese

Porridge made from corn processing is a popular dish in many countries. But to prepare it you need hard cheese. This cooking option can be used as a side dish or an independent dish. Corn grits go well with any type of cheese.

Ingredients:

corn grits - 1.5 cups;
hard cheese – 100 grams;
butter – 50 grams;
water – 0.6 liters;
seasonings - to taste.

Preparation

Bring the water to a boil.
Pour the main component of the dish into the boiling liquid and cook for 30 minutes over low heat.
Grate the cheese.
Add butter and cheese to the almost finished porridge and mix well.
Simmer until fully cooked.

Serve it hot.

Adding herbs will help give the finished dish an unusual taste. This must be done at the final stage of cooking.

Children's recipe

Corn porridge is hypoallergenic and therefore safe for children. If you cook corn porridge milk, it perfectly diversifies the children's menu - it can be used as complementary foods or a full breakfast. It should be liquid, because it will thicken as it cools.

Ingredients:

milk - an incomplete glass;
water – 0.5 cups;
corn product - 2 full tbsp. l.;
butter - to taste;
salt (sugar) - to taste.

Preparation consists of stages

Combine milk and water, put on fire.
Sweeten immediately.
As soon as the contents of the pan begin to boil, add the cereal and mix well.
Cook over low heat for about half an hour. Cooking time can be halved if you grind the cereal in advance in a coffee grinder.

It is allowed to add chopped fruits, nuts, dried fruits. Give delicious aroma you can add vanilla.

When a child reaches 1 year of age, he needs to replace cow’s milk with breast milk if he is breastfeeding or with formula if he is bottle-fed.

Italian recipe

If you want to cook something unusual, then Italian-style corn porridge is what you need. It should be eaten with cheese sauce, which will decorate everyday meals. Ingredients:

cereal – 1 tbsp.;
milk - an incomplete glass;
water - 4 tbsp.;
hard cheese – 100 gr.;
flour – 1 tbsp. l.;
butter – 100 g;
paprika - to taste.

Preparation

Mix milk with water and put on fire.
Pour the main component into the boiling liquid.
Cook for half an hour over low heat. Stir with a whisk.
Cover the serving dish with cling film, place the prepared porridge on it in the form of a layer, and let cool. It will thicken as it cools.
Prepare the sauce. Melt butter, add flour. Simmer the resulting mass over low heat. Grate the cheese, mix with the resulting mass, paprika, and salt.

Before serving, cut the dish into portions and pour over the cheese sauce.

Cooking corn porridge is easy. You need to know the correct proportion of ingredients and cooking time. To avoid getting tired of this healthy dish, you can experiment in the kitchen with different recipes and components.

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Today, corn grits porridge is eaten for breakfast in almost all families. It is on par in terms of healthiness with oatmeal, buckwheat, rice and other cereals. Let's learn how to cook corn porridge quickly, nutritiously and with health benefits.

No baby food is complete without aromatic porridge “the color of the sun.” Today we will talk about corn grits and the variety of dishes that can be prepared from it.

For the first time, this type of cereal crop was domesticated on the western continent - in the territory of modern Mexico. One of the versions of the origin of the modern variety of corn is the selection work on one of the wild species. The role of corn in world history is great. Scientists are of the opinion that all ancient Western civilizations owe their appearance to corn, which at that time was the basis of agriculture.

Corn grits are made from the kernels of corn cobs. When processing the latter, the bran shells and germ are separated from the endosperm. It goes to cooking cereals. Not all corn is used in production, but only those varieties whose grains meet certain proportions of glassy and mealy parts.

Types of grinding

When processing corn, three types of grinding are obtained.

Polished grain– used for consumer purposes for the population.
Coarse cereal– used for industrial purposes in the production of corn flakes.
Small grains– used in the food industry for the production of corn sticks.

It is polished cereals that are found on the shelves of mass markets. These are crushed pieces of grain that do not have a specific shape. The multifaceted sides of the grain particles are polished during the production process. There is no difference between coarse and fine grains, except, in fact, the particle size.

Composition and benefits

Corn porridge is one of those few cereals that are rich in a large number of substances beneficial to the body. All contained elements are vital for humans. Corn flour contains histidine and tryptophan, components of vegetable protein.

The chemical composition of corn grits puts it on the list of products that are recommended for the diet of people who are losing weight, as well as pregnant women.

Corn porridge has the following beneficial qualities:

hypoallergenic chemical composition – corn porridge is among the first products introduced into complementary feeding for infants;
regulation of blood cholesterol levels– porridge cooked in water is prescribed for the treatment of gastrointestinal diseases;
dietary product– porridge with water can cleanse the body of excess fats and toxins and has a beneficial effect on the digestive process;
porridge of youth– increases the production of your own elastin, thereby healing and rejuvenating the skin;
rich in fiber– invaluable benefits for intestinal function;
porridge for expectant mothers– the presence of folic acid in the composition makes it an indispensable product in the diet of expectant mothers;
heart porridge– improves condition of cardio-vascular system and strengthens the nerves.

Delicious porridge for breakfast can be prepared in any way available to you - in a pan, oven or using.

It doesn’t matter which method is preferred, the porridge is always obtained at the highest level of taste and consistency. But the most important thing is that, in addition to satiation, it brings many benefits to the body.

It’s worth noting right away that cooking a dish on the stove requires increased attention from the housewife. The porridge must be stirred constantly and cooked over low heat using thick-walled dishes. Otherwise, the cereal will burn.

is a modern assistant in the kitchen of any housewife. This kitchen chef can cook everything quickly, tasty and does not require the attention of the hostess. Also, most multicookers have a “Delayed Start” function. This means that if you fall asleep in the evening necessary ingredients, healthy, aromatic corn porridge awaits the whole family for breakfast.

The oven also takes pride of place in the kitchen and is capable of preparing crumbly, tender porridge quite quickly. You just need to have special heat-resistant forms for cooking.

Each product has its own characteristics during the preparation process. Corn grits are no exception. It is quite difficult to prepare it correctly, because you need to preserve maximum benefits for the body.

So, the basic rules to follow when preparing corn porridge:

The ratio of dry cereal and water during cooking should be no less than 1:2.5. Subject to cooking over low heat. If the porridge boils strongly, the liquid evaporates faster, which means there is a chance of getting soggy, burnt porridge;
To prepare “sunny” porridge, you need to use dishes with thick walls, ideally cast iron dishes;
regular stirring of the porridge prevents thick cereals from sticking to the walls of the dish and promotes uniform cooking;
The cooking time for porridge should not be less than 20-25 minutes from the moment of boiling, but most often this parameter is calculated individually;
You can determine readiness only by taste. Many people judge that porridge is unprepared because of the hardness of the cereal. But this is due to the specific shape of the grains themselves;
To serve corn porridge deliciously, you should prepare more butter, then it becomes noticeably tastier.

The appearance of the cereal after cooking changes from crumbly to viscous. After sitting and cooling, it hardens.

Still, the most common option for preparing porridge remains cooking on the stove. Let's figure out how to cook corn porridge in a saucepan, spending a minimum of nerves and time.

There are a large number of recipes for making corn grits. Let's look at the main ones.

Corn porridge cooked in water is close to diet menu. It is low in calories, but promotes quick saturation. In addition, it has a positive effect on the gastrointestinal tract.

However, people with stomach and intestinal ulcers should treat it with caution. IN in this case porridge is contraindicated. It is also worth postponing the intake of corn porridge for people suffering from dystrophy. The main problem is lack of weight. And porridge is low in calories and does not contribute to weight gain.

For corn grits porridge with water, you will need grits and water in a ratio of 1:3, as well as spices to taste and a piece of butter.

After the water boils, spices and corn grits are added to the container. Everything is thoroughly mixed so that the grains do not form lumps. Bring to a boil with regular stirring at intervals of 4-5 minutes. After boiling, reduce the flame to low, but so that the porridge continues to boil. Cook, taking into account the rule of regular stirring. When serving, season butter. Healthy porridge ready.

If you prefer sweet porridge, then when cooking after boiling, add a sweetener to taste.

With milk

Milk porridge is a common dish in any family with small children. Milk is very beneficial for humans. This is a natural product of animal origin, which is rich in a large number of micro- and macroelements. Today, everyone can choose the quality of milk according to their preferences - goat or cow, homemade or store-bought, with a certain amount of fat content.

Porridge with milk most often involves diluting the milk with some water. So, for cooking you will need water and milk in a 2:1 ratio, a glass of cereal, spices to taste and a piece of butter.

Initially, the cereal is cooked in water until tender over a small flame. During the cooking process, spices are added to taste. After the water has evaporated, milk is poured into the pan and the porridge is brought to readiness with constant stirring. This should be served hot with butter. If desired, you can add honey.

Italian style (polenta)

One of the varieties of corn porridge is “polenta” - a dish based on corn flour. This is a type of thick porridge. It can be served either as a separate dish or as an excellent side dish for meat. The dish has Italian roots. Historically, this dish was the staple food of the poor, and later began to occupy a special place on the menu of expensive Italian restaurants.

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

Italian culinary experts recommend using a flour to water ratio of 1:3 for this dish. The porridge is cooked over low heat in a thick-bottomed container (ideally a copper bowl) with continuous stirring.

Basic recipe:

corn flour – 1 part;
water – 3 parts;
salt to taste.

Flour is added to boiling salted water in small portions so that no lumps form. It's better to use a whisk. Next, for half an hour we do not leave the stove and monotonously stir the polenta with a wooden spoon.

We determine the readiness of the dish visually - the mass separates from the walls of the dish and the bottom, forming a thin crust on them. Ideal homogeneous consistency and creamy taste- guaranteed. But if the proportions have been calculated a little and the mass is too thick, you can add a little boiling water and bring to the desired consistency over low heat.

With pumpkin

Pumpkin is a vitamin-rich autumn food. It can also be added to corn porridge, further enhancing its taste. Ripe pumpkin is peeled, pulp and seeds removed. The hard part is cut into small cubes and covered with sugar until the juice is released. Place the aluminum container with the pumpkin on low heat and cook until tender, stirring occasionally.

While the pumpkin is exposed heat treatment, wash the corn grits and pour hot milk until it swells. Combine the finished pumpkin with the swollen cereal, add some salt and let it boil. For the porridge to reach, cover the pan with a lid and wrap it in several layers. This method will make the porridge especially aromatic and tender.

The benefits of dried fruits for the body are invaluable. They are not only rich in microelements, but also have a beneficial effect on the body as a whole. Ordinary corn porridge can be made even tastier and more nutritious by adding a piece of dried fruit to it.

If they are large, chop them for ease of use. Fill the dried fruits with boiled water in advance and allow time for swelling. Prepare corn porridge according to your favorite recipe. 10 minutes before readiness, add pieces of dried fruit and cook for the remaining time. After this, remove the pan from the heat and wrap it so that the porridge is saturated with the taste and aroma of dried fruits.

How to cook corn porridge in a slow cooker?

You can also cook corn porridge using kitchen gadgets. Each multicooker has a porridge cooking mode.

To cook it from corn grits, grease the multicooker bowl with butter and put in the washed grits, salt and water in standard proportions. The “Porridge” mode is designed for 40 minutes.

Cooking porridge in the microwave

To cook porridge in a microwave oven, be sure to use fireproof containers, otherwise another container may burst during cooking. For porridge, you can use any proven recipe.

To ensure the porridge cooks quickly, use the highest power and set the timer for 5 minutes. You can add salt or sugar during cooking. After the timer expires, the power is reduced to medium, and the porridge is cooked until the end.

Do not forget that corn porridge requires attention and constant stirring. After cooking, add butter.

Conclusion

We looked at several options for preparing aromatic and healthy dish for people of all ages. How to cook corn porridge for your family is up to the housewife to decide. Even in gloomy weather, corn porridge can lift your spirits and give you a ray of sunshine.

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