Method for preparing porridge from cornmeal. Dishes from corn grits - delicious and original recipes for cooking treats for every day. Mamaliga from small corn grits

In addition to the fact that dishes from corn grits extremely useful and nutritious, with proper preparation, they still have very worthy taste characteristics. By including such culinary compositions in your diet, each housewife will satisfy the needs of the whole family.

What to cook from corn grits?

If corn grits are available, recipes for cooking dishes from it will help to use the product in home cooking efficiently and tasty.

1. The easiest way to cook cereals is to cook porridge from it, using water, milk or broth as a liquid base. Classic taste It is easy to diversify such a dish by adding vegetables, fruits or meat components.
2. If you supplement the base component with a portion of wheat flour, you get delicious pastries from corn grits: cookies or bread, pancakes or pancakes, all kinds of pies or casseroles.
3. Corn groats are the basis for the preparation of many traditional dishes of different peoples. Among them are the popular Italian polenta, Moldavian or Romanian hominy, Georgian mchadi cakes.

Milk corn porridge - recipe

Delicious porridge made from corn grits in milk can be an ideal dish for a diet table, baby food and the diet of those who try to consume healthy healthy food. In order for the cereal to boil well, it is initially boiled until half cooked in water, and then cooking is continued with milk.

Ingredients:

• corn grits - 1 cup;
• water - 2 glasses;
• milk - 2 cups;
• granulated sugar- 1 tbsp. a spoon;
• butter - 2 tbsp. spoons;
• salt - 1/3 teaspoon.

Cooking

1. Grains are poured into boiling water and boiled with stirring until the liquid is completely absorbed.
2. Pour in milk heated to a boil, add salt to the mass, sweeten to taste and continue cooking with frequent stirring for 20 minutes.
3. Ready porridge is served hot, adding butter to it.

Cornmeal porridge on the water - recipe

If the topic for study by a novice hostess is corn grits, recipes for preparing an elementary side dish from it or an independent dish with the addition of meat or other components should be considered first. The easiest way is to cook thick porridge in water, which, if desired, can be supplemented with meat.

Ingredients:

• corn grits - 150 g;
• water - 800 ml;
• pork - 500 g;
• onions and carrots - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• salt, ground black pepper.

Cooking

1. Sliced ​​meat is fried in vegetable oil.
2. Add chopped onions and grated carrots, brown for 15 minutes.
3. Corn grits are laid, boiling water is poured in, the mass is seasoned to taste.
4. After boiling again, corn grits with meat should simmer over low heat for about 40 minutes.
5. From time to time the dish needs to be stirred.

Mamaliga from corn grits - recipe

Further on how to cook one of the national dishes of the Moldavian cuisine, which is also extremely popular among the peoples of the Caucasus. Like all traditional cornmeal dishes, hominy has its own characteristics of preparation and serving. Sprinkle hot porridge with grated cheese, feta cheese, add melted cracklings, fried mushrooms, or simply sprinkle with sugar or pour over with honey, jam (for the sweet version).

Ingredients:

• corn grits - 150 g;
• water - 800 ml;
• salt.

Cooking

1. In a cauldron or pan with a thick bottom and walls, heat water to a boil, add salt to taste and gradually pour in corn grits, while continuously stirring the contents of the vessel.
2. Cook porridge with frequent stirring for 40 minutes, maintaining a minimum fire under the container.
3. Thick mamaliga from corn grits is served hot.

Soup with corn grits - recipe

cook delicious food for the first of corn grits, you can use both intricate and multi-component, and simple and concise recipes, using those for subsequent culinary experiments. You can cook the soup on chicken or beef broth, and for the lean version with mushrooms or just on water.

Ingredients:

• water or broth - 1.5 l;
• potatoes - 5 pcs.;
• onions and carrots - 1 pc.;
• oil - 2 tbsp. spoons;
• greens - 0.5 bunch;
• bay leaf - 1 pc.;
• allspice peas - 2 pcs.;
• salt pepper.

Cooking

1. Pour prepared cereals into boiling water or broth, cook for 45 minutes.
2. Potato cubes are laid, and after 5 minutes of boiling, onions and carrots sautéed in butter.
3. Season the soup with corn grits, add laurel, pepper, herbs, heat the potatoes until soft and serve.

How to make cornmeal polenta?

From Italian cuisine, in fact, which is nothing more than the preparation of well-boiled corn porridge. In Italy, the dish is prepared from cornmeal, served with a wide variety of sauces, used as the basis for all kinds of casseroles, snacks and even desserts.

Ingredients:

• corn grits - 1 cup;
• water - 4 glasses;
• salt.

Cooking

1. Corn grits are ground in a coffee grinder until flour is obtained.
2. Boil water, salt.
3. Whisking constantly, add cornmeal to the boiling liquid.
4. The mass is boiled with frequent stirring until it thickens or until the moment when the mass stays on the spoon and moves away from the walls of the dish.

Cornmeal cutlets

Vegetarians or fasting people will be interested in corn grits, the recipes of which are executed without the addition of oil and other animal products, and the result is quite suitable for an independent meal. Crispy cutlets made from thick corn porridge can be served with vegetables or sauce for dinner, lunch or breakfast.

Ingredients:

• corn grits - 0.5 cups;
• potatoes - 2 pcs.;
• greens - to taste;
• vegetable oil - 50 ml;
• sour cream or lean mayonnaise - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Grains are poured into boiling, salted water and boiled with stirring until softness.
2. After cooling, chopped potatoes, herbs, a spoonful of butter and sour cream are added to the porridge.
3. Salt the mass, pepper, mix.
4. Make round cutlets and fry them in vegetable oil on both sides.

Pancakes from cornmeal

Dishes from corn grits are a real find for those who are contraindicated in the use of gluten and, as a result, baking from wheat flour. In addition, with a skillful approach, such culinary creations turn out to be surprisingly tasty and will appeal to any picky eater. You can verify this by preparing ruddy pancakes according to the following recipe.

Ingredients:

• corn grits - 200 g;
• milk - 250 g;
• eggs - 2 pcs.;
• sugar - 3 teaspoons;
• salt - a pinch;
• vegetable oil - 2 tbsp. spoons.

Cooking

1. Grind the cereal in a coffee grinder until flour is obtained, after which it is mixed with salt, sugar.
2. Separately beat the eggs with milk, stir into the dry ingredients, stirring with a whisk until the lumps dissolve, add the oil.
3. Baking corn pancakes traditional way in a hot skillet.

Homemade cornmeal cookies

Having completed the following recipe, it will be possible to cook, which should be taken as finely ground or ground for a more delicate taste of finished products in a coffee grinder. If you do not want to use citrus zest, you can flavor the base with vanilla or cinnamon.

Ingredients:

• corn grits and wheat flour - 150 g each;
• butter- 170 g;
• eggs - 2 pcs.;
• sugar - 150 g;
• salt - a pinch;
• orange or lemon zest - 1 teaspoon.

Cooking

1. Combine cereal with flour and a pinch of salt.
2. In another container, grind butter with sugar, add eggs one at a time, beat.
3. Mix the egg mass into the flour mixture, spread portions of the resulting dough on parchment.
4. Cookies are baked at 190 degrees for 15 minutes.

Cornmeal fritters

When looking for lean corn grits or gluten-free versions, the easiest thing to make is. Unlike classic products baked from semi-liquid dough, the dish is this recipe It is made in the form of round cakes from a thick custard corn base.

Ingredients:

• corn grits - 2 cups;
• water - 2.5 cups;
• granulated sugar - 2 teaspoons;
• salt;
• frying oil.

Cooking

1. Corn grits are turned into flour with a coffee grinder, mixed with sugar and salt.
2. Bring water to a boil and, adding a little to the dry mixture, knead a dense but soft dough.
3. Form round pancakes and fry them in heated vegetable oil until blush on both sides.

Bread with corn grits in the oven

Surprisingly fragrant, bright, sunny in color and amazingly tasty, it turns out, which, as in other cases with pastries, it is preferable to grind for a smaller caliber or state of flour in a coffee grinder. Fresh yeast can be replaced in the recipe with two tablespoons of dry yeast.

Ingredients:

• corn grits and wheat flour - 200 g each;
• milk - 250 ml;
• fresh yeast - 40 g;
• granulated sugar - 1 tbsp. a spoon;
• egg - 1 pc.;
• oil - 1 tbsp. a spoon;
• salt - 1 teaspoon.

Cooking

1. Sugar is dissolved in warm milk, yeast is dissolved and left warm for 15 minutes.
2. Add a mixture of beaten eggs and salt wheat flour with crushed cereals.
3. The dough is kneaded by adding oil, left to approach for 2-3 hours, once in the process they are crushed.
4. Spread a round cake on parchment, sprinkled with flour, and bake bread for 45 minutes at 180 degrees.

Cornmeal casserole

Corn grits casserole, the recipes of which differ in composition and final taste, always turns out to be tasty, nutritious and appetizing. The idea of ​​\u200b\u200bpreparing such a dish will seem especially appropriate if there is ready-made corn porridge or polenta remaining after yesterday's dinner.

Ingredients:

• corn grits - 300 g;
• water - 1 l;
• fresh or dried tomatoes - 400 or 150 g;
• canned corn - 40 g;
• green onions - 1 bunch;
• pesto sauce - 100 g;
• mozzarella - 200 g;
• pine nuts - 50 g;
• oregano - 2 pinches;
• salt, pepper, basil, olives.

Cooking

1. Pour the cereal into boiling water, add salt and cook with stirring until thick and ready.
2. After cooling, add porridge green onion, corn, pepper and oregano are laid out in a mold, leveled.
3. Grease the pesto casserole on top, lay out the tomatoes, mozzarella and nuts.
4. The dish is sent for 20 minutes in an oven heated to 180 degrees, served with basil and olives.

Mchadi from corn grits

Like other Georgian dishes made from corn grits, mchadi is prepared from a concise set of ingredients, and they turn out to be nutritious, fragrant and ruddy. Products can not only be fried in a pan, but also baked in the oven until golden brown. Serve cakes with slices of suluguni, other cheese or lard.

Ingredients:

• corn grits - 2 cups;
• water - 2 glasses;
• salt - 0.5 tsp;
• frying oil.

Cooking

1. The groats are ground in a coffee grinder to flour.
2. Salt is added to the flour and, adding portions of water heated to a boil, knead the dough first with a spoon, and then with your hands.
3. Tear off portions of dough, roll balls out of it, gently press.
4. Fry in a pan until golden brown on both sides.

Corn grits pie

If the usual homemade baking recipes are fed up, and you want to try something new, it's time to bake. So that hard grains are not felt in the finished product, it is preferable to pre-grind them until a wholemeal flour structure is obtained.

Ingredients:

• wheat flour - 1 cup;
• corn grits - 1 cup;
• kefir - 1 glass;
• sugar - 150 g;
• eggs - 2 pcs.;
• oil - 2 tbsp. spoons;
• baking powder - 1 tbsp. a spoon;
• raisins - 100 g;
• margarine - 50 g;
• salt, vanilla, powdered sugar.

Cooking

1. Beat eggs with sugar.
2. In another bowl, dry ingredients are mixed, after grinding the cereal in a coffee grinder.
3. Add the egg mass, kefir, vegetable oil and margarine, mix and beat a little.
4. Raisins are added, the mass is transferred into a mold and baked for 40 minutes at 180 degrees.

Corn grits in a slow cooker

Those who are scared away by the tedious long stirring of porridge during cooking should use a slow cooker to prepare it. How much to cook corn grits in the device will entirely depend on the caliber of its grinding and the capabilities of the device: the presence of a pressure cooker function and the power of the device.

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

Porridge from corn grits is prepared shortly before consumption. Hot, freshly cooked cereals are soft and tasty.

• Corn grits - 150 g (or 1 cup)
• Water - 400 ml (or 2 cups)
• Milk - 400 ml (or 2 cups)
• 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, salt, stirring, and cook over low heat until moisture is absorbed, without covering the pan with a lid.

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

Remove the finished porridge from the heat, close the pan tightly with a lid and let stand for 5 minutes, then arrange on plates. It turns out porridge of medium density. Serve with butter and granulated sugar (to taste). Enjoy your meal.

Recipe 2: creamy porridge from corn grits 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 products for cooking corn porridge in a slow cooker. It is important to observe the indicated proportions.

Turn on the multicooker in the "Cereals" mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.

Fill with water and close the lid of the multicooker.

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

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

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

Enjoy your meal!

Recipe 3, step by step: delicious porridge from corn grits

How to cook corn porridge? It can be cooked 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).

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

• Corn grits 1 cup
• Water 3 cup
• Milk 2 cup
• Salt 1 pinch
• Sugar 2 tbsp. a spoon
• Vanilla ½ sachet
• Butter in portions

Pour the cereal into a cooking pot.

We fill it with water and we see such a picture as in the photo. Groats always give away starch and all the garbage that somehow gets into the bag. We wash the cereal to clean water. I washed the corn ten times.

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

This is such a dense and thick corn porridge, but it is not ready yet. It must be boiled by adding milk.

Pour cold unboiled milk into a saucepan.

Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (orient to your taste) and vanilla. We put on fire. On the lowest heat, cook until cooked and stir occasionally (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 right away.

Recipe 4: porridge from corn grits on the water (step by step photos)

• Corn grits - 80 g (can be replaced with cornmeal)
• Drinking water - 180 ml (you can use milk)
• Salt - a pinch
• Butter - for serving (any amount can be)

Pour the grits on a flat surface and sort out the debris.

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

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

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

Put the pan on the stove, boil, make a slow fire 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 evaporate the food for another 15 minutes.

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

Stir the meal.

Transfer the cornmeal to 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, put on fire. The fire should be minimal, we 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 in milk? Cook covered for 20 minutes over low heat, stirring occasionally.

Add butter to the finished dish. A saucepan with porridge, wrap it with 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 is delicious to pour fruits on top with a spoonful of liquid flower honey.

Recipe 6: healthy porridge from corn grits in milk

Bright and nutritious corn porridge with milk will surely please your family if you serve it for breakfast with melted butter and fragrant honey. Neither adults nor kids will refuse such a dish, who, by the way, ask to supplement the porridge with raisins or chopped bananas.

So that you don’t get too thick a dish, remember that the proportion of cereals and liquids is 1: 3, that is, for 100 g of cereals you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the rate of granulated sugar and honey.

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

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

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

We 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 a minimum.

We will pour in the corn grits, immediately mixing it with a whisk with liquid so that lumps do not form. With a fork it will be much more difficult to do this. 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.

Put the finished porridge in a bowl or deep container, add melted butter and fragrant honey: May, lime, acacia, buckwheat. Let's serve the dish hot. If desired, other sweet ingredients can be added to corn porridge in milk: jam, jam, nutella, nuts, etc. Since children love liquid porridge, it can be diluted with chilled milk in a plate and served warm to the children's table.

Recipe 7: Milk porridge from corn grits on the stove

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

Wash cornmeal.

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 occasionally.

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 carefully approach the preparation of porridge, so as not to regret the results later.

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

Add sugar and salt.

Put the fire on the minimum position and cook until a significant part of the water is absorbed. At this stage, the corn grits should expand 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, because with the onset of cooling it will acquire a denser consistency.

After adding butter, remove from heat. Cover with a lid and let rest for a couple of minutes. 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 most useful, tasty and easy 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. You can add to the diet of infants from the age of eight months.

• Corn grits 100 grams
• Milk (preferably with 2.6% fat content) 200 ml (1 cup)
• Water 350 ml.
• Sugar 40 grams
• Fine salt one pinch
• Butter (high fat) 5 grams
• Optionally (for decoration) berries (cranberries, lingonberries), nuts (walnuts, cashews), apples, bananas.

We thoroughly wash our cereals with warm water until all the debris is gone, the husks and the water is no longer cloudy. Soak in warm water for 15 minutes to plump up.

We place the grits in a thick-bottomed pan, best of all cauldrons.

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

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

When thickened, you can serve to the table, decorating to taste with various additives. Corn porridge in milk from corn grits is ready. Cooking time 45 minutes.

Recipe 10: how to cook corn porridge

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

We take corn grits, pour it into a saucepan and pour it cold water.

Place the pot with the grains over medium heat and bring to a boil. Then we reduce the fire, salt and, stirring constantly, cook the cereal until tender.

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

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

We cover the pot with porridge with a lid and wrap it for twenty to thirty minutes with a kitchen towel.

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

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

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

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

Also, the composition of corn flour includes histidine and tryptophan, which are components of vegetable protein. The chemical composition is suitable for women during the period of bearing a child.

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 the time is spent.

Basic rules of cooks:

1. Groats should be thoroughly washed, regardless of grinding.
2. Cookware is used only with thick walls.
3. Pour the main component into the boiling liquid, stirring.
4. Cook over medium or low heat.
5. To prepare a liquid mass, the ratio of cereals to liquid should be 1:4, and for a thick one - 1:3.
6. After cooking, you need to hold the dish under the lid 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 needs to be diluted. Women know how to cook maize porridge: they have their own secrets and recipes according to which they cook it. Various products will help to give a new, unusual taste.

Porridge on the water

Corn porridge on the water is combined with meat, fish and vegetables. You can add nuts, dried fruits and honey to the dish, which diversifies the children's menu. Cooking this option is easy, but long - 60 minutes.

For cooking you need:

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

Cooking

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

You can add honey, but it is better after the porridge has cooled. So he will keep 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 initially boil the grain processing product.

Products:

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

Cooking steps

1. Add the main component to the boiling liquid.
2. Cook over low heat until the liquid has evaporated.
3. While stirring, add milk, sugar, salt.
4. Cook for another quarter of an hour. Add oil, mix.

Porridge with milk is high-calorie. But at the same time, it contains a lot of vitamins. She will become great option breakfast.

Cooking in a multicooker

Cooking in a slow cooker saves time and preserves the useful 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:

• cereals - 1 tbsp.;
• water - 600 ml;
• oil - 50 gr;
• salt - to taste.

How to cook porridge in a slow cooker

1. Pour the corn product into the bowl of the device.
2. Salt.
3. Pour in the liquid and stir.
4. Set the desired mode.
5. After cooking, let the dish brew.

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

Add oil before use.

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

Microwave cooking

For fast food porridge you can use the microwave. This solution will save time and get a tasty and healthy dish without much effort.

Would need:

• cereals - 1 tbsp. A finely ground product is required so that it is completely boiled;
• water - 0.6 l;
• salt, sugar - to taste;
• oil - 50 gr.

Cooking

1. Add hot water to the container - for 1 tbsp of cereal 3 tbsp of liquid.
2. Add grains, salt and mix well.
3. Cook for 5 minutes on full microwave power.
4. After 2-3 minutes, you need to get the dish, mix and send it to the microwave for a couple of minutes.

Attention!

Heat-resistant utensils are required for microwave cooking. Containers made of other material may burst.

Eat her hot.

Porridge with corn grits and pumpkin

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

For cooking are used:

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

1. Put the grits in a pan and lightly fry.
2. Boil milk.
3. Pour the cereal to the milk and let it brew for 30 minutes.
4. Clean the pumpkin and cut into small pieces.
5. Pour the vegetable with sugar and leave until the latter is completely dissolved.
6. Boil porridge for a quarter of an hour.
7. Put the pumpkin to the cereal, add salt and cook until it is fully cooked.
8. Let it brew for 10 minutes.

Add oil before serving.

Maize porridge in the oven

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

Products:

• cereals - 250 gr;
• water - 500 ml;
• sugar, salt - a pinch;
• butter - 40 gr;
• raisins - to taste

1. Soak raisins 2 hours before cooking.
2. Bring water to a boil.
3. Place the grits in a cauldron with thick walls or a baking pot.
4. Add boiling water, sugar, salt and raisins.
5. Mix and cover.
6. Place in the oven at 200 degrees for 40 minutes. It is necessary to get the cauldron from the oven and mix, then place it 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 before the appearance of a golden crust.

Corn porridge with dried fruits

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

For cooking you need:

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

Cooking

1. Dissolve sugar and salt in water and put on fire.
2. As soon as the water boils, add the cereal.
3. After re-boiling, reduce the fire to a minimum.
4. Cook for 15 minutes.

In the finished dish, you need to add oil and chopped dried fruits. Let it brew for half an hour and you can serve it to the table.

Delicious and hearty meat dish

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

For cooking you need:

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

Cooking

1. Cut the meat into small pieces.
2. Grate carrots on a coarse grater.
3. Cut tomatoes and onions into cubes.
4. Put the meat in a frying pan with preheated oil, fry for 7 minutes.
5. Add onions and carrots, continue frying with meat.
6. After 5 minutes, add tomatoes to the products and continue to simmer.
7. Salt, pepper.
8. Add grits and fill everything with water.
9. Bring to a boil, reduce heat.
10. Cook for about 30 minutes until the liquid has completely evaporated.

The cereal prepared according to this recipe is tender, nutritious and very tasty.

Recipe with cheese

Porridge made from a processed corn product is a popular dish in many countries. But for its preparation, hard cheese is needed. This cooking option can be used as a side dish or an independent dish. Cornmeal goes well with any kind of cheese.

Ingredients:

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

Cooking

1. Bring water to a boil.
2. Pour the main component of the dish into the boiling liquid, cook for 30 minutes over low heat.
3. Grate the cheese.
4. In an almost ready porridge, add butter and cheese, mix well.
5. Simmer until fully cooked.

Serve it hot.

The addition of herbs will help to 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 the child. If you cook corn porridge in milk, then it will perfectly diversify 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 steps

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

It is allowed to add crushed fruits, nuts, dried fruits. You can add a delicious flavor by adding vanilla.

When a child reaches 1 year old, cow's milk must be replaced with breast milk if he is on breastfeeding or with a mixture - with artificial feeding.

Italian recipe

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

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

Cooking

1. Mix milk with water, put on fire.
2. Pour the main component into the boiling liquid.
3. Cook for half an hour over low heat. Stir with a whisk.
4. Cover the form for serving with cling film, put the finished porridge on it in the form of a layer, let it cool. As it cools it will thicken.
5. Prepare the sauce. Melt butter, add flour. The resulting mass is then simmered over low heat. Grate cheese, mix with the resulting mass, paprika, salt.

Before serving, it is necessary to cut the dish into portioned pieces and pour over the cheese sauce.

Cooking corn porridge is easy. You need to know the correct proportion of ingredients and cooking time. So that this healthy dish is not tired, you can experiment in the kitchen with different recipes and components.

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REFERENCE: Corn is a perennial herbaceous plant, a cereal with edible yellow grains. She has a huge amount beneficial vitamins and minerals. Well suited for people with nervous work and students, as it perfectly relieves stress.

Thanks to all its vitamins, it has a wonderful effect on the heart, your nerves and even on the production of red blood cells. Corn is the third most important cereal in the world! During the cold winter and rainy autumn, it will strengthen your immunity. When overeating any harmful, but delicious food will help cleanse the body of toxins and toxins, and then normalizes the work of the stomach. Consider some recipes and figure out how to do it right - how much and what ingredients are needed for a particular dish, what proportions to follow and how long to cook porridge.

Simple water recipes

From cereals, in a saucepan

How to cook porridge on water from cereals and cook a very tasty dish?

For this you will need:

Prepare all ingredients. Grains and butter should be of high quality. Groats can be polished, small or large. If you need to quickly prepare a dish, you should choose the finest grinding, from which porridge is usually cooked for a child. Take a saucepan or saucepan for cooking.

IMPORTANT The walls and bottom should be thick.

step by step method cooking:

1. Put a pot of water on the fire, bring to a boil.
2. After boiling, add the cereal to the pan.
3. Mix thoroughly.
4. Boil 30 min.
5. Add salt and stir.
6. Cover with a lid and reduce heat to low.
7. Cook until tender, stirring occasionally. Water should be absorbed (about 25 minutes).
8. Add sugar, butter and mix again, dissolving them completely.
9. Cover the pan with a towel, let the porridge brew for about half an hour.

From flour, in a slow cooker

You will need:

1. Rinse the cereal well until the water runs clear.
2. Put the butter on the bottom of the multicooker bowl.
3. Put in the "Frying" mode for a couple of minutes.
4. Pour in the corn grits when the oil has melted a little.
5. Add salt and stir.
6. Turn off the program "Frying".
7. Add water and mix well.
8. Close the lid and select the "Porridge" ("Cereal", "Buckwheat") mode. If there is none, then turn on the "Multi-cook" mode.
9. Set the time and temperature (35 minutes, 150 degrees).
10. After cooking, let the porridge stand with the lid closed on the heating.
11. The porridge is ready, you can serve it to the table. You can add more butter if you wish.

From crushed

How to cook porridge from crushed corn in water?

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Pour water into a saucepan. Add salt. Bring to a boil.
3. Add crushed corn and reduce heat (lower than medium).
4. Cook for 25-30 minutes, stirring constantly.
5. Turn off the fire. Cover with a lid and leave for 10 minutes to cook the porridge.
6. Add oil and mix well.
7. The porridge is ready, you can serve it to the table.

Sweet dairy

In the oven with raisins

How to cook hearty porridge with milk from corn grits in the oven?

You will need:

For cooking, you will need a clay pot. Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Soak the raisins for 15 minutes in hot water.
3. Pour water and milk into a pot.
4. Add corn grits, salt and sugar.
5. Add raisins and mix well.
6. Send the pot to the oven for 30 minutes, preheat it to 200 degrees.
7. Take out the porridge and mix it.
8. Place the pot in the oven for another 15 minutes.
9. Add oil and stir. More sugar can be added if desired.
10. The porridge is ready, you can serve it to the table.

with an apple

How to cook sweet porridge on milk with an apple from corn grits?

You will need:

Take a pot or saucepan to cook porridge. The walls and bottom should be thick.

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Grate the peeled apples on a coarse grater.
3. Pour water and milk into a saucepan. Boil.
4. Add cereal, salt and vanilla sugar. Cook over medium heat for about 20 minutes, stirring constantly.
5. At the end of cooking, add apples, butter. Mix well, remove from heat.
6. Let the porridge brew (about 20 minutes).
7. The porridge is ready, you can serve it to the table.

Banana breakfast

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Finely chop the banana.
3. Pour the cereal into a bowl.
4. Pour in water and bring to a boil, stirring constantly so that the porridge does not burn.
5. Add salt, sugar when water is absorbed.
6. Pour in milk, add butter, mix well.
7. Add banana pieces.
8. The porridge is ready, you can serve it to the table.

For babies

REFERENCE! For the first feeding of the baby, you can use cornmeal, this is finely chopped cereal.

You will need:

• cornmeal (4 tablespoons);
• water (250 ml, can be divided in half with milk);
• butter (2-3 g).

Step by step cooking method:

hearty meals

With vegetables

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Bring the water to a boil.
3. Add cereal, salt.
4. Cook over low heat for 45 minutes, stirring constantly so that the porridge does not burn.
5. At the same time chop the onion.
6. Grate peeled carrots on a coarse grater.
7. Put onions and carrots in a preheated pan, add a mixture of peppers, salt.
8. Fry 3 min.
9. Pour in boiling water and simmer for another 5 minutes.
10. Cut the roasted peeled peppers into strips.
11. Add pepper and peas to the pan, mix well.
12. Put the vegetables on the prepared porridge.
13. The porridge is ready, you can serve it to the table.

With meat

You will need:

Step by step cooking method:

1. Prepare chicken meat and cut into small pieces.
2. Fry the meat in sunflower oil, add salt, a mixture of peppers.
3. Chop the onion and add to the pan, fry until golden brown.
4. Cut the carrot into a cube, fry with onion and chicken.
5. Put chicken with vegetables in a saucepan.
6. Rinse the cereal well until the water runs clear. Add to meat.
7. Pour in water, bring to a boil, salt.
8. Cook for 5 minutes until water is absorbed.
9. Remove from heat and let the porridge stand for about 10 minutes.
10. The porridge is ready, you can serve it to the table.

Solar masterpieces

Hutsul banosh from western Ukraine

You will need:

For cooking, you need to use a deep frying pan.

Step by step cooking method:

1. Put sour cream in a pan and dilute with water.
2. Bring to a boil, gradually pour in the corn grits, stirring constantly wooden spoon so that no lumps form.
3. Add salt, cook over low heat, stir constantly so that the porridge does not burn.
4. Keep for 20 minutes until the porridge thickens, after which you can remove from heat. Small droplets of fat from sour cream will appear on the surface.
5. Let stand 15 minutes covered.
6. Cut bacon, fry in a pan until golden brown with chopped onion.
7. Grate the cheese on a coarse grater.
8. Arrange the porridge on plates, put cracklings with fat on top, sprinkle with cheese.

Advice! It is advised to serve lightly salted cucumbers with the dish.

We watch a video about the recipe for banosh "in Transcarpathian":

Peasant polenta from Italy

You will need:

• cornmeal (1 cup);
• water (4-5 glasses);
• oil;
• parmesan (optional);
• salt (to taste);
• pepper (to taste)

Consider two types of preparation of classic polenta: soft and hard. You can choose according to your preference. Step by step cooking method:

Hominy from Romania

You will need:

Step by step cooking method:

1. Pour water into a saucepan, add salt, put on fire, bring to a boil.
2. Pour in the cornmeal, stirring constantly.
3. Cook about 25 min.
4. Add butter.
5. Mix, put on a wooden base.
6. Cut with string or a wooden knife.
7. For the sauce, grate the garlic, mix it with salt.
8. Add broth, sunflower oil to garlic.
9. Mix well.
10. Pour hominy with sauce, sprinkle with cheese and parsley.
11. The dish is ready, you can serve it to the table.

Watch the video about the hominy recipe:

Contraindications

Corn is contraindicated in:

1. Increased blood clotting.
2. Tendency to thrombosis.
3. Thrombophlebitis.

Such a popular corn porridge has a huge number of variations in its preparation. And there are more and more recipes, because many housewives love to experiment with this dish.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Corn is an amazing nutritious food. Groats from it are inexpensive, but it is a valuable natural source of a number of vitamins and elements. There is no gluten in this porridge, which means that it is not terrible either for allergy sufferers or for children. What is it like good breakfast and a light dinner!

What you need to know before cooking

It is impossible to say exactly how long corn porridge is cooked. It depends on its grinding: the larger it is, the more time it will take. There are several types of grinds.

Flour requires a minimum of time, it can be prepared in just a couple of minutes. This method is usually used when feeding babies or a certain circle of people, for example, after surgery, so that it is easier and faster to digest.

Finely ground groats are traditionally used to prepare banosh (a famous Transcarpathian dish) and Moldavian hominy. It is also often used in baby food. It takes about fifteen minutes to cook.

Medium grinding is used more often than others, and cereals are usually prepared from it. It takes about half an hour of time and is cooked on low heat, otherwise it burns quickly.

Coarse grinding is recommended by nutritionists, as it cleans the intestines best. But such a cereal requires a maximum of time. A small amount can be cooked in fifty minutes, but it is better to cook for at least an hour. From this grinding, the famous polenta is prepared.

Now about proportions. Four parts of water are traditionally taken for one part of cereal. Sometimes more is required. In this case, you need to add hot boiled water so as not to slow down the cooking process. And if there is too much water, you need to remove the lid and boil it for an additional few minutes. The water will evaporate.

You can cook not only on the stove, but also in the oven, and even in a water bath. For cooking, it is better to use ceramic dishes or a pot with a thick bottom so that it warms up well. So that the porridge does not boil soft, it is advisable to dry it a little in a pan without adding oil, and then cook according to the recipe.

Step by step recipe

• 60 g of corn grits;
• 0.3 l of water;
• 10 g of sugar;
• 2 g salt;
• oil.

Time: 1 h 30 min.

Calories: 65.

How to cook corn porridge in water:

How to cook corn porridge in water for children

• 90 g corn flour;
• 10 g of sugar;
• baby puree;
• 480 ml of water;
• 1 g of salt;
• 15 g butter.

Time: 15 min.

Calories: 76.

Cooking process:

1. Take very finely ground cereals, this is about six spoons for baby food. And even better - take flour;
2. Pour water into a small bucket and send to bask on the stove;
3. The temperature of the water should be hot, but it should not boil;
4. Set the fire to the very minimum and start pouring flour on a spoon, stirring intensively with a whisk. No lumps should form;
5. Let it boil, add salt and sugar. Cook for another three minutes, remove from the stove;
6. Put the oil, stir it, then cover the saucepan with a lid and wrap it in a towel, leave for ten minutes;
7. Add about two tablespoons of baby puree for better taste.

How much to cook corn porridge on water in a slow cooker

• 3.5 st. water;
• 220 g of corn grits;
• oil;
• 7 g salt.

Time: 50 min.

Calories: 81.

Cooking method:

How long does it take to bake corn porridge in water in a pot

• 0.8 l of water;
• 0.2 kg of corn grits;
• 60 g of oil;
• 60 g cheese.

Time: 2 hours

Calories: 119.

Cooking principle:

1. All ingredients are for one serving pot;
2. Rinse all the cereal thoroughly under cold water;
3. Pour water into the pot and immediately pour the porridge here;
4. Put the pot on the fire, let it boil;
5. After that, make the fire minimal, leave to cook for an hour and a half, sometimes stirring the porridge. If necessary, you can add water;
6. Twenty-five minutes before readiness, salt and mix again, it is better to use a wooden spoon for this;
7. Then remove from heat, add oil, stir again;
8. Transfer to a baking pot, an empty gap of one and a half centimeters should remain to the edge;
9. Grate the cheese. You can use mozzarella, cheese, suluguni. Pour on top;
10. Send to the oven for twenty minutes, do not cover with a lid, the temperature is within 200 Celsius. Serve directly in the pot.

How to improve the taste of the dish

During fasting, porridge on the water is always in demand. But at other times it can be cooked on cream, milk, yogurt. Cooks recommend taking this proportion for a balanced taste: 50% water and 50% milk.

You can put in the porridge itself not only butter. You can supplement it with various vegetable oils. For example, delicious porridge is obtained with the addition of sesame, corn, pumpkin oils. Besides, it rises the energy value and enriched chemical composition the whole dish.

Various nuts can be used: cashews, walnuts, pecans, hazelnuts, peanuts, almonds, brazil nuts, etc. It is advisable to calcine them in advance in a pan, always without oil, or in the oven.

This can be done even in the microwave, the main thing is not to let them burn out. In the case of hazelnuts, peanuts and walnuts it is advisable to grind them in your hands to remove excess bitter husks.

Dried fruits sweeten the dish well. These are raisins, prunes, dried peaches, dried apricots, various dried berries, candied fruits. And you can use a few tablespoons of any jam. It turns out very tasty with cherry jam, especially if it contains sourness.

Fresh fruits are best taken in season. But bananas, oranges, apples can be taken almost all year round. Someone really likes to use canned pineapples, along with syrup.

From unsweetened fillings, you can use sour cream, different kinds cheese, add vegetable stew. Appropriate spices are suitable for such fillings: you can safely add pepper, cumin, coriander, various types of spicy and fresh herbs. Or you can just add a little nutmeg, cinnamon, cocoa or vanilla to the porridge - you get a very simple dessert.

There are two ways to use chocolate drops: add them to hot porridge when it is almost ready, and stir until dissolved. Or you can sprinkle them on top just before serving. Instead of drops, you can use regular grated chocolate. You can supplement the dish with honey, coconut flakes, nut paste, various syrups, etc.

Often cottage cheese is added. It can have any percentage of fat, preferably a grainy texture. Add only to warm or cold porridge, but not hot. In some countries, such a dish is complemented by salted olives or black olives, always pitted. From flour products, it is better to stop at ciabatta.

As in corn, in the corn porridge itself there is just a mass useful substances. There are also B vitamins, and vitamin A, H, PP, E. Of the micro and macro elements, there are potassium, iron, copper, phosphorus, calcium, silicon, etc. The rich composition makes it the queen of cereals.

Benefits continue after heat treatment, and this is very important. Corn fights various neurological diseases and helps to overcome depression. She generally supports immune system and allows you to keep the beauty and youth of the skin, hair, nails longer.

This porridge is used in various diets, contributing to weight loss. It not only improves performance digestive system but also removes waste and toxins. It normalizes cholesterol levels, thereby taking care of the cardiovascular system.

Crushed corn contains a lot of vegetable protein and fatty acids. The product is recommended for people with blood diseases, with various allergies, diabetes, problems with the gastrointestinal tract. For children, this porridge is a building material that contributes to their normal development.

If you supplement porridge with oils, dried fruits, nuts, berries, cottage cheese and other products, its benefits will only increase. This is a delicious way to prevent many diseases.

A few more subtleties of cooking corn porridge on water are in the next video.