How to properly cook porridge from corn grits. Corn grits - benefits and harms

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

The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). This porridge does not contain gluten, which helps improve digestion.

Corn can also remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Diet lovers can eat corn without fear, because... 100 grams of cereal contains 337 kcal, and regular lean porridge with water contains 141 kcal.

You can cook cereals:

on an open fire;
in the oven;
in a slow cooker.

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

For the sake of fairness, it is worth noting not only the benefits, but also the harm of corn porridge. Because this dish has little energy value, then it is not recommended for people who are underweight. Anyone who suffers from ulcers and duodenal disease should consume this porridge with extreme caution. This cereal is also contraindicated for those who are allergic to this product.

To make the porridge tasty

Corn grits require special treatment, because preparing it is troublesome. How to cook corn porridge? A few little tricks will help in preparation and the dish will always turn out tasty and boiled.

Taste. We must remember that corn porridge has a specific taste, grainy. To many it seems undercooked.
Water. Maize loves water very much. The minimum ratio of cereal and water is 1:2.5/3. For those who like their porridge “thinner”, the amount of liquid should be increased.
Dishes. If you cook over an open fire, the cookware should have thick walls and a bottom. Ideally, this could be a cauldron or cast iron pot.
Cooking. The key to cooking over an open fire is stirring frequently. It is best to stir every 5-7 minutes.
Time. How long should you cook corn porridge so that it does not remain raw? Unfortunately, there is no exact answer, because... it all depends on the characteristics of the dishes and oven. But the minimum time for preparing one serving is 20 minutes.
Oil. Just cooking corn porridge is not enough; you also need to serve it correctly. You can't spoil porridge with oil - this is specifically about maize. It absorbs fat well and therefore oil can be put in safely.
Useful nuance. It should be taken into account that immediately after cooking the dish turns out to be sticky. And after it cools down, it turns into a homogeneous mass. But if you reheat the porridge, it becomes crumbly.

Basic recipes - porridge with water

The most troublesome thing in the kitchen is learning how to cook corn grits correctly. And although the recipe for corn porridge is simple, it will always try to burn. If you don’t have time to cook, but want porridge, then technology will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.

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

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

Rinse the cereal, place in boiling water and mix well. As soon as it boils, add sugar, stir again and turn the heat to low.

Cook corn porridge in water for about 20 minutes. Before serving, add a piece of butter to the serving.

Quick cooking in a slow cooker

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

Cereals - 1 glass;
Water - 2.5 glasses;
Oil - 80 g;
Salt and sugar - to taste.

Pour well-washed cereal into the multicooker bowl. Fill it with cold water.

Set the multicooker to “Grain” mode. If the automatic cooking time is about 25-30 minutes, then you should take into account that during this time the cereal will become crumbly, but a little hard. To make the cereal soft, you need to boil it for about 10 minutes at 150 C.

If the porridge is a separate dish, then sugar is added to taste. If the cereal is planned as a side dish for meat, then add salt. Mix everything.

At the very end of cooking, add butter.

Milk sweet porridges

Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.

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

For 1 serving you will need:

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

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

Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.

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

IN ready dish put a piece of butter and serve.

Corn porridge with apple

You can cook maize porridge in milk with different fruits. They will add extra sweetness peculiar aroma and freshness of the dish.

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

Clear the grains of debris and rinse. Bring the milk and water to a boil.

Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.

Salt and add sugar: regular and vanilla. Continue cooking for another 10-15 minutes.

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

Corn and banana breakfast for children

Nutritious corn porridge with milk and banana will be a great start to the day for kids.

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

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

Cook until done. At the end add salt and sugar.

Remove the dishes from the heat. Mash ⅔ banana and mix with porridge. Wrap the bowl with the cereal and let it sit for 15 minutes.

On ready portion add butter and the remaining banana, cut into slices.

Variations on the theme of hearty dishes

Not only dietary or dairy-based children's dishes are made from maize. You can prepare corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.

Bright porridge with vegetables

Cereals - 2.5 cups;
Water - 1 liter;
Pumpkin - 300 gr;
Carrots - 1 pc.;
Onion - 1 pc.;
Salt, sugar, seasoning - 1 teaspoon each;
Greens - to taste.

Prepare for such a mess corn grits finely ground. If there is none, then just use a coffee grinder and grind the existing cereal.

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

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

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

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

Salt the dish, add a little sugar and add any herbs and spices to taste. Mix everything carefully and continue cooking until done. The dish takes about 40 minutes to prepare. During this time, the vegetables should become soft. When serving, each serving can be sprinkled with herbs and finely chopped hot pepper.

To the delight of the meat eater

Meat porridge - quick, simple and satisfying. The main thing is not to forget to stir the cereal while cooking. You can also cook this porridge in the oven.

Cereals - 200 gr;
Meat - 400 gr;
Water - 600 ml;
Onion - 1 pc.;
Carrots - 1 pc.;
Salt and pepper - to taste.

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

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

Place the washed cereal in a bowl, season with salt and spices. Place meat and vegetables on top. Fill everything with water.

Cook the porridge over low heat for 30-40 minutes.

World masterpieces of corn porridge

Maize firmly entered culinary recipes all countries. And every nation has its own ancient secret of corn porridge, which has become their calling card.

Banosh - kulesh in Hutsul

Famous dish western Ukraine- banosh. Served with mushrooms and cheese.

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

Want something interesting?

For the sauce:

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

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

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

Add salt and sugar to taste. As soon as the porridge easily comes away from the walls of the pan, the banosh is ready.

How to make the sauce

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

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

Serve the banosh in portions, sprinkling the porridge with grated cheese and pouring the sauce over it.

Polenta - a peasant dish from Italy

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

Cereals - 1 glass;
Water - 3.5 glasses;
Salt - ½ tbsp. spoons;
Butter - 20 g;
Parmesan - 100 gr.

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

Pour the cereal into a bowl, add boiling water and salt. Mix everything. Select the “Porridge” mode.

After sound signal When finished, add grated Parmesan cheese to the cereal and stir. Place the prepared polenta in a greased pan.

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

Mamaliga - a piece of sunshine given by the Romanians

Mamalyga is a Romanian-Moldavian thick porridge made from corn. This dish is always served with sour cream, garlic and cheese. Usually mamaliga is prepared in large quantities for the whole family.

Cereals - 500 gr;
Water - 1.5 l;
Butter - 100 g;
Salt - to taste.

Bring water in a large saucepan or cauldron to a boil. Put oil and salt in it. Pour in the cereal in a thin stream. To avoid lumps, stir the cereal constantly.

Cook the hominy over very low heat for 30 minutes. To prevent the cereal from burning, it should be stirred constantly. Prepare hominy without a lid.

The finished porridge is turned upside down onto a dish. Let cool slightly and cut into portions. Hominy is traditionally cut with thick cloth thread.

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

Corn porridge accompanies us throughout our lives, starting from infancy. Traditional dish is truly a universal product, it can be used not only as breakfast, but also as a side dish for lunch or dinner. Nutritional properties of corn grits due to its saturation with many useful vitamins, have long been reasonably proven. There are several ways to cook porridge from corn grits. Introducing more detailed technology, important rules And exact ratio necessary components.

Corn grits porridge on water

The method of making porridge from water is simple, in contrast to the length of its preparation time, and is about 1 hour. Any self-respecting housewife knows how to cook porridge from corn grits in water, and each has her own recipe. In any case, the main aspect is the execution of the technology sequence.
It is recommended to follow 8 important rules:

Rinse the cereal under warm water.
The pan should have thick walls.
Pour the cereal in a thin stream into salted boiling water, stirring at the same time.
Cook over moderate heat only.
Stir occasionally throughout cooking time.
Preparation of the dish takes 30 minutes.
To prepare a liquid dish, 4 glasses of water are required, and for a thick dish, 3 glasses.
Leave with the lid closed for 15 minutes.

List of correct ratios of products:

a glass of cereal;
water - 3 - 4 tbsp.;
a little salt;
butter – 50g.

Order of laying components:

pour water into a saucepan and boil;
add salt and cereal;
stir occasionally until boiling over medium heat for 30 minutes;
remove the pan from the stove;
stir in adding oil;
close the lid and leave for half an hour.

Adding porridge while steeping butter, gives it richness. Onion lovers can add fried onion product, which will give the dish a piquant taste. The savory dish is also suitable as a side dish for meat and fish products, mushrooms and vegetables. An important aspect when cooking a corn product is maintaining proportions.

Corn grits porridge with milk recipe

This dish is especially healthy due to the content of healing vitamins in milk, which complement the valuable properties of corn. It is possible to properly prepare porridge with milk by first boiling the cereal in water. This necessary condition so that the product does not burn or splash during cooking. At the same time, the grains will be undigested and intact. Milk porridge made from corn grits includes for preparation:

cereal - one glass;
2 glasses of water;
1 glass of milk;
salt - half a small spoon;
granulated sugar – 1 spoon;
50 gr. oils

Subsequence:

boil water in a saucepan;
put the cereal;
Continue cooking over moderate heat until the liquid evaporates;
stirring add milk, portions of sugar and salt;
continue cooking, stirring, for 10 minutes;
Remove from the stove, add oil and mix well.

Milk baby corn porridge can be cooked with vanilla sugar and dried fruits. This dish for a child’s body will not only have amazing taste qualities, as well as the nutritional properties of dried fruits. In addition, it will have a fragrant vanilla smell that children love so much.

For a dairy dish you need:

cereals – 1 glass;
3 glasses of water;
milk – 2 glasses;
butter – 50 grams:
granulated sugar – 3 spoons;
200 gr. dried fruits;
half a spoon of vanilla sugar;
half a teaspoon of salt.

Sequential order:

boil salted water;
stirring, pour in the cereal;
cook, stirring, over medium heat until evaporated, 15 minutes;
pour in milk, stir, adding vanilla sugar;
cook for 15 minutes, stirring occasionally;
turn off the stove and put in butter and dried fruits;
leave to simmer for 10 minutes.

Corn grits porridge in a slow cooker

The technology of preparing porridge in a multicooker has a quick and simple process. There is no need to monitor how long to cook corn grits - the set mode of the household electrical appliance will handle all functions automatically during cooking. There is also no need for constant stirring of the product. During cooking, the evaporation of liquid occurs gradually, with a transition from the “porridge” mode to the “heating” mode. Therefore, there is absolutely no need to worry about burning.

Cooking a product in a slow cooker has a great advantage over cooking in a saucepan. It turns out more tasty and aromatic, while maintaining all the necessary nutritional properties. You can leave the dish in the slow cooker and enjoy it later. At the same time, it will remain warm and fresh for a long time.

All porridges in a slow cooker turn out excellent, but corn grits, the recipes for which are very diverse, work best. We suggest considering recipes for dairy dishes and water ones. A dietary corn dish prepared with water is a product for the health of the body.

The easily digestible product consists of:

one glass of cereal;
water - 3 tbsp.;
oils – 50 gr.;
salt for taste.

Required order:

put the cereal in a bowl;
put butter and salt;
add water and stir the contents of the bowl;
press the “porridge” mode for 35 minutes;
stir and leave for 10 minutes;
add butter before serving.

A hearty recipe for milk corn porridge - an easily accessible option for cooking in a slow cooker. Its calorie content in porridge is much higher than that of a product prepared in water. It is especially loved by children, who eat it with adoration in the morning, adding various jams or fruits. The recipe for a dairy dish is almost no different from the recipe for water.

You will need:

one glass of cereal;
milk – 4 tbsp.;
oils – 50 gr.;
3 tablespoons of granulated sugar;
a pinch of salt.

Product order:

pour the cereal into the multicooker bowl;
add salt, milk, sugar;
set the “porridge” program for 25 minutes;
leave for 10 minutes with the lid closed;
serve with butter.

Pumpkin porridge with corn grits

Many gourmets are faced with the question of what can be prepared from corn grits with a lower calorie product. Pumpkin is definitely suitable as such a product. Being a topical additive in porridge, it does not lose its valuable significance in combination with a corn product. This Pumpkin Corn Dish is one of those things. low calorie dish, which is not only healthy, but also sufficiently consumed in the family diet.

The rich color of pumpkin and its delicate taste always attracts the attention of little admirers. Pumpkin corn porridge is prepared in water, and cooking in milk is also popular, which makes it much more tender and buttery. Honey and cinnamon added at the end of cooking can add a piquant note to the dish. Such a bright product can be included in the diet of the whole family.

Pumpkin porridge with corn grits in a slow cooker

The presence of pumpkin in corn porridge turns it into a dessert product. Rich in aromatic taste, it is not only a favorite dish for children, but also an adored product for adults. Adding honey instead of sugar gives it an amazing flavor. A slow cooker recipe with honey requires the following ingredients:

half a glass of cereal;
water – 200 ml;
milk - half a liter;
pumpkins 500 gr.;
honey 2 spoons;
oils – 50 gr.;
salt.

How to prepare the recipe:
Pumpkin porridge with corn grits with milk

Dishes made from corn grits cooked in water have lower calorie qualities compared to dairy dishes. Low-calorie corn porridge cooked in milk increases its calorie content. Thanks to a large number vitamins found in milk, it has beneficial nutritional properties.

An unusual recipe for pumpkin porridge with corn grits contains the following ingredients:

a glass of cereal;
milk - half a liter;
pumpkin – 400g;
oils – 50 g;
granulated sugar 2 tablespoons;
a pinch of salt.

Subsequence:

put the cereal in a frying pan and fry a little;
bring milk to a boil in a saucepan;
pour the cereal into boiled milk and leave for 30 minutes;
peel the pumpkin and cut into small cubes;
pour sugar into the pumpkin and leave until it is completely dissolved;

last path

important points

Modern housewives rarely cook corn porridge in water. And it’s completely in vain, since corn porridge, or hominy, is a very satisfying, healthy and nutritious dish. You can buy corn flour for making this porridge at any supermarket. Many women are simply afraid to cook this dish because they do not know how long to cook the cereal.

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

About the benefits

This is an indispensable food product for those who loses weight or maintains Orthodox fast . To cook corn porridge, it will take about thirty minutes to cook the cereal until tender, and another thirty minutes to simmer the dish over low heat. Therefore, it is best to cook for dinner when there is no hurry. A dish made from corn grits, or mamaliga, is one of the favorite dishes in Moldova and Romania. This is the favorite food of local peasants: shepherds and farmers. An easy-to-prepare meal that fills you up all day and gives you enough energy to tackle even the toughest jobs. physical work. Here's what can be said about the benefits and main advantages of this dish:

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

Cooking in water is not difficult at all. The main thing is to know how long it should be cooked. In total, it will take about an hour to cook. You can prepare a delicious dish as follows:

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

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

You can add the most to the finished dish on water different fillings: forest mushrooms, champignons, fried onions, potatoes, boiled or fried meat. There are so many housewives, so many recipes. If a young mother is cooking for a child, you can add pieces of fruit, berries, jam and honey to the dish.

If you have leftovers from yesterday after lunch or dinner, under no circumstances should you throw away these leftovers. You can cook them wonderful corn fritters. Such pancakes - great option delicious, satisfying and unusual breakfast.

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

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

If the housewife decides to prepare sweet porridge and add honey, under no circumstances should honey be added during cooking. When honey is heated, all the beneficial substances disappear from it. In addition, during the heating process, honey can even become harmful to health. Honey is added only to porridge that has already cooled down.

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

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

If a young mother was unable to cook it herself for her baby, she can buy ready-made porridge instant cooking. Thus, instant porridge is produced by the German company Heinz and the domestic manufacturer baby food"Clever girl." Instant porridge for children is also prepared in water. It is hypoallergenic and contains the same beneficial substances as corn porridge prepared according to a traditional recipe.

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

Once upon a time, corn was called the queen of the fields, but now it can only be called a regular at movie theaters. Flavored popcorn instead of natural corn porridge fully meets the “on-the-run” diet typical of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving to feed their loved ones fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly prepare corn grits to make the menu varied, tasty and healthy. Want to try it? Nothing could be easier!

Corn grits: composition, benefits and cooking features
Corn has been a source of food for humans for 12 thousand years, since residents began cultivating it South America. For them it served as the basis for the development of civilization, and for modern gourmets - as raw materials for preparing many of the most different dishes. Corn cobs are eaten fresh and boiled, they and individual grains are baked and canned, but the most profitable option is to process the grains into cereal. Depending on the degree and type of processing, corn grits can be different:

Polished corn grits. The grains are cleared of shells and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from first to fifth.
Large corn grits. The grains are cleaned and crushed, but not polished. Such particles different shapes used to make corn flakes, casseroles and some types of national dishes.
Fine corn grits. The grains are cleaned, crushed and further ground to make them suitable for the production of confectionery, instant porridge and other semi-finished products.

The larger the corn grits, the healthier it is, and the more useful substances remains in its composition. They are 75% slow carbohydrates, and only 1% fat. Therefore, dishes made from corn grits are an excellent source of energy, which is released gradually and relieves hunger for a long time. They are useful for people of any age, from children to the elderly. Athletes value them for their nutritional value, and fashion models value them for their dietary properties. At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals (iron, silicon), the good digestibility of which is ensured by the optimal ratio and the presence of dietary fiber.

However, people with disabilities should be careful when preparing and consuming corn grits. increased acidity, and especially gastritis or stomach ulcers. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet if blood vessels and heart muscle are weak. It also does not cause allergies, so it is included in baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick mamalyga, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for dishes with corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores you can find fairly small corn grits, the particles of which are the same size and bright yellow in color. This type of grain is the most versatile: it makes good porridges, casseroles, soups, and baking fillings. But still, it’s better to start getting acquainted with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one delicious and hearty lunch. We offer you the most successful, time-tested options:

Corn porridge on water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly to prevent the porridge from burning and cook for 25 minutes. Then cover with a lid, turn off the heat and leave the corn porridge on the stove for 10 minutes. After this time, add the oil and stir it. Serve the porridge hot with cheese, especially feta cheese), herbs, vegetables - the specified amount of ingredients yields approximately 6 servings of porridge. If you increase the volume of water, the porridge will turn out more liquid, which is not for everybody. You can also substitute vegetable oil for butter if you are trying to limit the amount of animal fat in your diet.
Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar and half a teaspoon of salt. Sort and rinse the cereal. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, add salt and bring to a boil. Then add cereal and sugar to boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the oil, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to suit your taste. Sweet corn porridge can be eaten not only hot, but also cooled with jam, condensed milk or honey.
Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort the cereal and rinse, drain completely muddy water. Cut the pumpkin into small equal cubes. Place the cereal and pumpkin in a multicooker bowl, add salt, add sugar and add milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, stir and set in the “warm” mode for another 10 minutes. Cow's milk In this and other recipes, milk corn porridge can be replaced with goat milk. Instead of or together with pumpkin, try adding an apple, pear, grated sweet carrot and/or dried fruits to the porridge.
Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml cream, 100 grams each of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon vegetable oil. Salt the milk and bring to a boil, add clean cereal and cook until the porridge is ready, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them until foamy. Place two yolks into the prepared, slightly cooled porridge, canned corn and stir. Then add the whipped whites and mix again until smooth. Peel the tomatoes and peppers and chop finely. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, add salt and spices. Grate the cheese and put half of it in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Place cream with additives on top, sprinkle with remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams each of cottage cheese and Parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, add the cereal and cook over medium heat, stirring. After 7 minutes, add milk to the pan, stir and reduce heat to low. Cook the corn grits until the porridge is ready, covered, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, place the porridge on its bottom in an even layer of about 1 cm, level it and leave to cool. The cooled porridge should harden. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Post it curd filling onto the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.

In addition to the listed dishes, you can bake pancakes and pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, highlighting their taste and adding its own taste and aroma. For breakfast and as a snack, it can be used to make corn tortillas, and sweet pastries with corn grits it turns out tender and crumbly, with a pleasant warm shade. You can cook it on the stove, in the oven, in the microwave and in the slow cooker. In other words, corn grits are a versatile product, equally suitable for both sweet and savory dishes. This means that you will probably love dishes made from corn grits and will cook them often.

Tokan, polenta, hominy - y different nations corn porridge has its own names and its own secrets of preparing it. When cooked correctly, it will be an excellent side dish for smoked and fried meat, fish or mushrooms.

Various peoples have passed down recipes for this porridge from generation to generation for centuries. Today their secrets are available to every cook.

For preparation you will definitely need:

pan with thick walls (aluminum or cast iron);
a special mixer, which can be used as a mashed potato masher.

When cooking, corn porridge is constantly stirred, otherwise it will easily burn and shrink into a lump.

The simplest recipe

This dish can stand alone or become a universal side dish.

How to cook corn porridge with water:

Pour the required amount of water into a saucepan with a thick bottom. How less water, the thicker the resulting porridge will be. But there should be at least 3 glasses of water per 1 glass of cereal;
As soon as the water boils, reduce the heat as much as possible, then salt the water and stir in the washed cereal;
Simmer the porridge over low heat, stirring it all the time.

You can add butter to the finished dish, cheese sauce, dried fruits or smoked sausages.

The best corn porridge recipe for a child

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

What to take:

corn grits - 1 cup;
sugar - 4-6 tbsp. spoon;
water - 3 glasses;
apple or pear - 3-5 pcs;
chicken egg - 1-2 pcs;
butter or soft margarine - 30 g.

Cooking time: 60-90 minutes.

Calorie content per 100 g is 117-129 kcal.

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

Water or milk must be mixed with sugar and boiled;
Rinse the cereal and carefully stir into the water, stirring so that there are no lumps. Simmer over low heat for about half an hour, stirring constantly, until the mass becomes thick;
Wash the fruits, peel them, remove seeds and cores. Then cut into small or medium cubes;
Add to the finished porridge raw egg and mix everything well;
Stir in butter;
Add the chopped vegetables and mix again so that the pieces of apples and pears are evenly distributed throughout the mass;
The resulting mixture should be placed in clay pot or other dishes suitable for baking in the oven;
Then the dish should be sent to a preheated oven, where it will be baked for 30-45 minutes at a temperature of 180 degrees.

The finished porridge is served warm. You can serve it as a drink fruit juice, milk-fruit drink or warm milk.

When preparing this dessert, the amount of sugar largely depends on the sweetness and amount of fruit. Both apples and pears can be used as a fruit additive. Only in this case it is best to take them equally. Instead of water, you can use low-fat milk, then the dessert will be more tender and softer. Instead of regular sugar, you can use cane or powdered sugar.

Corn grits porridge with dried fruits and pumpkin in a slow cooker

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

You will need:

corn grits - 1 cup;
pumpkin - 200 g;
dried fruits - 100 g;
water - 3 glasses;
butter or soft margarine - 50 g;
sugar and salt to taste.

Cooking time - 50-60 minutes.

Calorie content per 100 g is 112-125 kcal.

Cooking steps:

The pumpkin needs to be peeled and seeds removed. Then wash and cut the pulp into small cubes;
Dried fruits need to be washed and filled with water to soften them a little;
Place the pumpkin in the multicooker bowls. This will be the bottom layer. You need to lay dried fruits on top of it;
Place clean, washed cereal on top;
Then you need to pour in water or milk;
Add salt and sugar, stir the dish carefully;
You need to cook the porridge using the “Milk porridge” mode or any suitable mode (“Porridge”, “Rice”). Cooking time takes about 30 minutes;
After which the finished porridge is infused under a closed lid for another 15-20 minutes. In some models, in this case, it is better to use the “Heating” mode, while reducing the time to 10 minutes.

Before serving, the dessert is flavored with butter or soft margarine.

Corn porridge with meat for a hearty homemade lunch

Corn grits porridge can be used as a side dish up to meat dish, or you can cook it with meat.

What to take:

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

Cooking time: 45-60 minutes.

Calorie content per 100 g is 104-113 kcal.

How to cook:

Pork or veal should be washed and cut into small pieces, removing veins and fat (or leaving fat if desired);
Heat the oil in a frying pan and fry the meat on all sides until golden brown. For piquancy, you can add ground to the meat. nutmeg or a little crushed garlic. After which the meat must be placed in a deep pan with thick walls;
Peel the onion and finely chop. Then it should be fried until golden brown and added to the meat;
Rinse the cereal and sprinkle on top of the meat and onions. All this needs to be mixed, salt and pepper;
Then hot broth or boiling water is poured on top. Stir;
Then the porridge is brought to a boil, after which it is simmered over low heat, stirring all the time.

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

Polenta in Italian

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

Required ingredients:

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

Polenta preparation time is 30-45 minutes.

Calorie content per 100 g - 86 kcal.

How to cook polenta:

After which it needs to be placed on a baking sheet, cooled and cut into cubes. In this form, polenta is ready for further frying or baking. This amount of cereal and water makes 3-4 servings. Properly cooked polenta is served with herbs and cheese or baked with vegetables and tomato juice.

What are the benefits of corn porridge?

Porridge made from corn grits on water refers to dietary dishes. This is a satisfying and nutritious food, which is considered by nutritionists to be one of the ideal options For light dinner or breakfast.

Advantages:

It is low-calorie, so it can be used in diets aimed at weight loss;
At the same time, it contains a lot of useful nutrients, and its exercise helps cleanse the body of toxins;
Regular consumption of corn porridge normalizes metabolism and restores intestinal microflora.

At the same time, corn grits are available for purchase for any budget. Low price, high usefulness and ease of preparation - all this makes this porridge one of the most popular in the world.