How to cook milk porridge corn grits. Corn porridge: the proportions of cereals during cooking

Corn is one of the most cultivated crops in the world. Various dishes are prepared from it: tortillas, polenta, hominy, chips. In our country, corn grits are most often used to make porridge. It is boiled in water to serve with meat or fish as a side dish, and in milk to feed loved ones with a delicious breakfast. If you serve it with fruits and berries, then it can even replace dessert. This dish is recommended for dietary nutrition, as one of the first complementary foods for babies. Knowing how to cook corn porridge will not hurt any housewife, because this hearty, tasty and healthy dish will not be superfluous on the family menu.

Cooking features

Cooking corn porridge has its own specifics, depending on what and with what it is cooked. Knowing a few points will allow you to get a result that the chef will be satisfied with.

• Corn grits are crushed corn kernels. It is available in coarse, medium and fine grinding. For sweet porridge, a medium-ground product is usually used; porridge on water is boiled from large and medium cereals. Only small cereals are suitable for baby food, and sometimes, if the child is very small, cornmeal is used instead.
• The duration of cooking porridge depends on the size of the grains. Medium grind corn grits are boiled for 30-40 minutes, coarse grinding - about an hour. If small cereals or cornmeal are used, it takes no more than half an hour (20–30 minutes) to cook porridge.
• Corn groats are very soft. You need to take a lot of water for its preparation. For thick porridge (viscous), 2.5–3 glasses of water are taken per glass of cereal. If you want to cook porridge of medium density - 3.5–4 cups. For liquid porridge - 4.5–5 glasses.
• During cooking, porridge must be stirred often, as it burns very quickly to the walls and bottom of the pan.
• Cooking corn porridge is recommended in a saucepan with thick walls and a bottom, preferably with a non-stick coating. You can replace the pan with a cauldron.
• The technology for preparing corn porridge involves laying cereals in boiling water. It is poured in a thin stream or put in small portions, while stirring. Compliance with this requirement will help to avoid the formation of lumps.
• Before cooking porridge, it is recommended to wash the corn grits, and if the food is being prepared for a child, then soak it for a while in clean water. The product contains phytic acid, which in the intestines can combine with calcium, magnesium and iron, preventing their absorption. To get rid of this unnecessary element, it is enough to hold the cereal in clean water for 10-15 minutes.
• Corn porridge is not boiled in milk alone. First, the cereals are boiled until half cooked in water, then milk is added and boiled.
• To make the porridge tastier, it is advisable to add butter to it after cooking, mix and leave to simmer over low heat or just under the lid for 10-15 minutes.

Often, corn porridge is prepared with fruit or other additives. The addition of additional ingredients can also affect the technology of its preparation.

Important! The composition of corn grits is gluten-free, which allows you to include dishes from it in the menu of people suffering from gluten intolerance, as well as children, starting from the 8th month of life. These dishes will not be superfluous on the table of those who suffer from diabetes. The product contains a significant amount of B vitamins, tocopherol, magnesium, phosphorus, iron, zinc and copper. This makes corn porridge useful for strengthening the nervous system, preventing iron deficiency anemia, and improving metabolism. Regular inclusion of this dish in the diet helps to improve the condition of the skin and hair.

How to cook corn porridge in water

• corn grits of medium grinding - 180 g;
• water - 0.75 l;
• salt - to taste.

Cooking method:

• Rinse the cornmeal. Let her dry.
• Boil water.
• Salt the water, Pour the cereal into it, while stirring the contents of the pan.
• If you brought the water to a boil over a fast fire, as most housewives do, then reduce the heat.
• Cover the pot with a lid. Boil the porridge for 40 minutes, stirring it every 5 minutes. If the water runs out before the porridge is ready, it can be added. To do this, you can use only warm boiled water.
• Remove the pot of porridge from the heat, cover with a lid and leave for 10 minutes.

To improve the taste of porridge, butter can be added to it. Do this immediately after cooking. The corn porridge will thicken as it sits, so if you don't want to cut it like a pie, it's a good idea to serve it to the table soon after it's cooked, and don't let it cool.

• corn grits of medium grinding - 90 g;
• water - 0.25 l;
• milk - 0.25 l;
• sugar - 10–20 g;
• salt - a pinch;
• butter (optional) - to taste.

Cooking method:

• Boil water. Put pre-washed corn grits in it. Mix thoroughly so that the cereal does not stick together.
• Lower the heat and simmer until there is almost no water left in the pot. Do not forget to periodically stir the dish so that the porridge does not burn.
• Pour in, stirring, milk. Leave to cook for 10 minutes, stirring the dish from time to time.
• Add sugar and salt, butter. Stir and continue cooking until done. In total, porridge should be cooked for 30-40 minutes.
• Leave the finished porridge to languish under the lid for 10-15 minutes, after which you can lay it out on plates and invite the household to the table.

Cooking corn porridge in milk requires the constant attention of the hostess, but the result justifies the effort.

Corn porridge for a child

• cornmeal or finely ground groats - 15 g;
• water - 100 ml.

Cooking method:

• Pour water over cornmeal, mix well.
• Put the container with corn on a slow fire. Cook, stirring, for 30 minutes.
• If porridge was cooked from cereals, it must be filtered through a sieve.
• Cool the porridge, and you can serve it to the child.

Corn porridge is introduced into the child's menu from 8–9 months, after he gets acquainted with buckwheat and rice porridges. The first portion should not exceed a teaspoon, gradually increase it, bringing it to the standard for the appropriate age. For children older than a year, porridge can be boiled already with the addition of milk, over time it can be made thicker and not filtered. If a child is older than 2 years old, add a little oil to his porridge, sweeten it slightly, since at this age children no longer consider food without sugar and salt to be tasty enough. It is recommended to feed the baby corn porridge 1-2 times a week.

Corn porridge with pumpkin

• pumpkin (pulp) - 0.3 kg;
• corn grits - 0.2 kg;
• water - 100 ml;
• milk - 0.75 l;
• sugar - 30–40 g;
• ghee - to taste.

Cooking method:

• Rinse the corn grits, put in a thick-walled pan.
• Boil milk.
• Pour hot milk over corn. Stir. Cover and let swell while pumpkin cooks.
• Clean the pumpkin from the pulp with seeds and skins. Cut into cubes about a centimeter in size. Put in a pan, sprinkle with sugar. Add water and simmer on the stove or in the oven until soft.
• Put the pumpkin into the pot with the cornmeal. Stir.
• Put the pan on a slow fire and cook for 30-40 minutes, stirring occasionally.
• Add oil, stir.
• Remove the pan from the heat, but leave the porridge to sweat under the lid for another 15 minutes.

Corn porridge with pumpkin is doubly useful, and many people like its taste. Your household will surely be happy with such a dinner.

Corn porridge with dried fruits

• corn grits - 0.2 kg;
• water - 0.75 l;
• raisins - 50 g;
• dried apricots - 50 g;
• prunes - 50 g;
• salt - a large pinch;
• sugar - 20 g;
• butter - 50 g.

Cooking method:

• Mix water with sugar, boil.
• Pour in the cereal, mix. Turn off the fire.
• Boil the porridge for 30-40 minutes, stirring occasionally.
• Pour boiling water over dried fruits. Drain the water after 10 minutes. Cut prunes and dried apricots into pieces the size of raisins.
• Pour dried fruits into a bowl with porridge, stir. Continue to cook it until the cereal becomes soft.
• Add oil, stir. Remove the saucepan from the heat.

Let the porridge stand under the lid for 15-20 minutes and invite everyone to the table. Despite the fact that the porridge is boiled in water, it turns out tasty and looks appetizing.

Corn porridge is healthy and satisfying. If you learn how to cook it correctly, then you can often include it in the family menu, since there are different recipes for this dish, and you won’t get tired of it for a long time.

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

Milk corn porridge

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

To taste healthy porridge, you need:

• cereals - 200 g;
• water - 400 g;
• milk - 400 g;
• salt, sugar, butter - to taste.

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

1. A pot of water is placed on the stove and brought to a boil.
2. In small portions, with constant stirring, cereals are poured into the pan, and then boiled until the liquid has completely evaporated for about 10 minutes on minimum heat.
3. After absorbing moisture, the cereal softens, and it's time to add milk.
4. Milk is poured in gradually with stirring so that the cereal does not begin to clump.
5. After boiling, the porridge is cooked for about 10 minutes, while salt and sugar are added during the next mixing.
6. After the cereal swells, the stove is turned off, and the dish is infused for about ¼ hour.
7. Served with porridge with butter or cream.

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

With the addition of pumpkin

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

1. 300 g of pumpkin is peeled and seeds are cut into cubes, covered with sugar.
2. After the appearance of juice, the pumpkin is placed on the stove and boiled until tender.
3. Pumpkin cubes are mixed with porridge when it is insisted.

water cooking recipe

Porridge on the water is the easiest and fastest side dish to prepare, which is also very nutritious. If there are 200 g of cereals, then it is enough to prepare a liter of water, salt, sugar and oil for dressing.

In progress:

1. Water is poured into a heavy bottomed saucepan and brought to a boil.
2. Well-washed cereals are added to boiling water, mixed and boiled for about half an hour.
3. After the time has elapsed, the porridge is salted, mixed and continues to cook until fully cooked for about half an hour at minimum heat.
4. After removing from heat, porridge is flavored with butter or ghee for aroma.

Important! If there is a desire to add honey, this can be done only after the cereal has cooled so that it does not lose its beneficial properties.

How to cook in a slow cooker?

Corn porridge in a slow cooker is an excellent dish for people who have every minute worth their weight in gold: when cooking using this device, there is no need to constantly stand at the stove and watch the food. Washed cereals, salt and oil should be placed in a bowl and poured with water in proportions from the basic recipe. Cook in the “Cereals” or “Milk porridge” mode, depending on the type, until the beep sounds.

Advice! To thicken the porridge, you can stand for about half an hour in the "Heating" mode. It is convenient to set the program in the evening, and in the morning a ready-made breakfast will be waiting.

Cornmeal porridge with dried fruits

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

For cooking, in addition to 200 g of cereals and ½ liter of water, you must purchase the following components:

• raisins - 75 g;
• other dried fruits (optional) - 150 g;
• sugar - 50 g;
• butter - 40 g;
• salt - to taste.

When cooking:

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

Delicious and hearty meat dish

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

You will need:

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

During the cooking process:

1. Meat is cut into pieces, vegetables are chopped: onions and tomatoes are cut into cubes, carrots are rubbed.
2. The meat product is laid out on the heated oil and fried on all sides.
3. After 7 minutes, onions and carrots are added to the stewpan, and after 5 minutes, tomatoes.
4. Groats are poured into the pre-salted and seasoned vegetable mixture with meat.
5. All contents are filled with water.
6. After boiling, porridge is cooked over low heat for about half an hour until the liquid evaporates.

Recipe with cheese

Of all the cereals, only corn is most harmoniously combined with any kind of cheese, including cheese.

For the execution of another extraordinary recipe, you will need:

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

When the products are prepared, you can start cooking:

1. Well-washed cereals are poured into boiling salted water and boiled for half an hour over low heat.
2. At this time, cheese is rubbed.
3. When the porridge is almost ready, cheese and butter are added to the pan, after which the entire contents are mixed.

The absence of gluten makes porridge the least allergenic.

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

To prepare one serving of 200 g you will need:

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

When preparing products, cereals are ground on a coffee grinder to the consistency of semolina, which can significantly reduce the cooking time, after which:

1. Water is optionally salted, sweetened and brought to a boil.
2. The crushed cereals, with constant stirring, are poured into a boiling liquid and boiled for up to 10 minutes at a minimum heat under a closed lid.
3. In a separate container, milk is heated, which is then used to dilute porridge.
4. Milk porridge is boiled for another 10 minutes, after which it is removed from the heat and infused for the same time.
5. With the formation of a large number of lumps due to the structure of the cereal, the porridge is rubbed through a sieve or broken in a blender.
6. The finished dish is flavored with butter and syrup.

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

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

Sunny corn porridge with milk will be a real find for corn lovers. It's amazing how many tasty things are prepared from this cereal. The unforgettable aroma of boiled corn can be caught in porridge without waiting for August, when the young cobs ripen.

There is an assumption that corn is the oldest bread plant in the world. Dishes from it have become popular in many countries. Corn porridge can be sweet with milk, with the addition of pumpkin or fruits, salty with cream and meat or lard. You can cook it in different ways: on a gas burner, in a slow cooker or double boiler, in the oven. If you cook porridge on a burner, you need to choose the right dishes - the best thing is a cast iron with a thickened bottom, an enamel pan will not work. The ratio of water and cereals should be 5 to 1. The cooking time depends on the quality of the cereals, it is about 40 minutes.

The quality of corn grits plays a big role in cooking. It must be fresh (shelf life up to 6 months from the date of production), fine grinding. To begin with, it is better to prepare a dish according to the simplest recipe, measuring the cereal not in glasses, but in tablespoons.

Let us consider in detail the various recipes for making porridge from corn grits.

Taste Info Second: cereals

Ingredients

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

How to cook milky sweet corn porridge on the stove

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.

Sweet porridge with pumpkin

This dish will appeal to children and adults. It will be the perfect option for a delicious and healthy breakfast. Why corn grits in milk and pumpkin are so well combined is unknown. Maybe because they have the same homeland? But the porridge is very tasty, try it.

Ingredients:

• pumpkin - 200 g;
• salt - 0.3 tsp;
• water - 200 ml;
• corn grits - 1 tbsp. (180 g);
• sugar - 3 tbsp. l.;
• milk - 500 ml.

Cooking:

1. We start by preparing the pumpkin. Peel the peel, take out the seeds, cut the pulp into small pieces (the recipe indicates the amount of pure pumpkin pulp for the dish).
2. We lower the chopped pumpkin into boiling water, boil with the lid closed for 5 minutes.
3. We wash the cereal. Add it to the saucepan to the pumpkin along with warm milk, sugar and salt according to the recipe. Let the dish simmer over low heat for about 30 minutes. The lid of the pot should be closed, stir the porridge from time to time so that it does not stick to the bottom.
4. Serve warm with a teaspoon of butter on a plate.

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Milk corn porridge in a slow cooker

With many benefits and health benefits, milk corn porridge is sometimes difficult to cook. Those who have a slow cooker can make cooking easier and enjoy a healthy dish even when there is no mood or time for culinary work.

Ingredients:

• milk - 1 l;
• salt - to taste;
• corn grits - 1 tbsp.;
• sugar - 1 tbsp. l.

Cooking:

1. We wash the cereal with water, we fall asleep in the multicooker bowl.
2. Add milk to the slow cooker (you can take 500 ml of milk and 500 ml of water).
3. We turn on the “Milk porridge” mode, in time it will be about 40 minutes.
4. When the dish is ready, add a tablespoon of oil, let stand in the heating mode for 10 minutes.
5. Serve hot porridge, garnished with banana slices, steamed dried apricots or jam berries.

Porridge from corn grits in a double boiler with milk

You can cook milk porridge without any extra effort using a double boiler for this. This method will help out mothers with babies, because it takes little time, you do not need to stand at the stove and interfere all the time, and the result is wonderful.

Ingredients:

• milk - 100 ml;
• butter - 5 g;
• sugar - to taste;
• corn grits - 50 g;
• water - 100 ml;
• salt - to taste;
• vanilla sugar - to taste.

Cooking:

1. Rinse the cereal, and place it in a container for cooking rice (it goes to each double boiler).
2. Fill the cereal with a mixture of water and milk, leaving? part of the liquid to add at the end of the boil.
3. We put a container with cereals in a double boiler, and turn on the timer for 20 minutes.
4. After 20 minutes, mix the almost ready porridge, add poured milk, salt, sugar and vanillin. Put the container back in the steamer for 10 minutes.
5. After the end of the cooking time, serve hot fragrant porridge with a piece of butter, strawberries or raisins.

Milk corn porridge in a pot

Porridge cooked in a rustic oven is very tasty. In pots under the lid, the cereal is steamed and becomes tender. In city apartments, the stove is replaced with an oven. Oyster mushrooms fried in sour cream, chicken with onions and other goodies are added to the dish. But since we are preparing sweet milk porridge, we will add only raisins to the recipe.

Ingredients:

• water - 100 ml;
• milk - 100 ml;
• butter - 1 tsp;
• corn grits - 2 tbsp. l. with a slide;
• raisins - 20 g;
• salt and sugar to taste.

Cooking:

1. If you use a clay pot for cooking, soak it in water for 10 minutes so that it does not crack in the oven.
2. Pour milk and water into a pot. Pour finely ground grits into the bottom of the pot. The recipe indicates products for 1 person. If you need more servings, increase the quantity of products.
3. Add the washed raisins, salt and sugar to the pot, mix the contents. We put to cook corn porridge in milk in a hot oven.
4. We cook the dish at a temperature of 180 degrees for 40-45 minutes. After 25 minutes, we take out the pot, and mix its contents, then send it back to the oven.
5. Ready hot porridge can be served to everyone in a pot, putting butter if desired.

Enjoy your meal!

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.

Ingredients

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

Cooking

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

2. 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.

3. 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.

4. We will add 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.

5. Put the finished porridge in a bowl or deep container, add melted butter and fragrant honey: May, linden, 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.

Note to the owner

1. When craters begin to appear from the depths of the pan, the porridge can stick to the bottom, because it thickens a lot from below. Stirring it at this stage is quite difficult: hot sprays fly, and it is impossible to guess their direction. It is better to put the closed pan on the burner several times in turn and remove it from it: the bubbles have risen - removed from the heat, settled - put on the stove again until the moment of boiling. The dish will reach readiness in the intermittent languor mode and it will turn out delicious.

2. Cinnamon is a nice spice, but not everyone likes it. Ginger and vanillin are combined with milk and corn grits. Putting all natural flavors should be in a reasonable, moderate amount. Approximately - 5 g for 4 two-hundred-gram servings.

3. Honey is added to porridge only when it ceases to be piping hot in order to preserve the benefits of a sweet natural product. Approximately 40 degrees is the optimal temperature at which people start eating without fear of getting burned. At this time, they flavor it with honey or serve it separately, so that everyone puts as much as they want.

4. After the meal, there are 100-150 grams of corn porridge left? An excellent occasion for making pudding based on it. Auxiliary ingredients are dried fruits or fresh apples, an egg, a little bran or flour.

Today, corn grits are eaten for breakfast in almost all families. It is in the same row in terms of usefulness with oatmeal, buckwheat, rice and other cereals. Learn how to cook corn porridge quickly, nutritiously and with health benefits.

Not a single baby food is complete without fragrant porridge “the color of the sun”. Today we will talk about corn grits and the variety of dishes that can be prepared from it.

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

Corn grits are made from corn cobs. During the processing of the latter, the bran shells and the germ are separated from the endosperm. He goes to cook cereals. Not any corn is used in production, but only those varieties in which the grains meet certain proportions of the vitreous and mealy parts.

Types of grinding

When processing corn, three types of grinding are obtained.

1. Polished grits- used for consumer purposes for the population.
2. large groats- used for industrial purposes in the manufacture of corn flakes.
3. small groats- used in the food industry for the manufacture of corn sticks.

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

Composition and benefits

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

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

Corn porridge has the following beneficial qualities:

• hypoallergenic chemical composition- corn porridge is among the first products introduced into complementary foods for infants;
• regulation of blood cholesterol levels- porridge boiled in water is prescribed in the treatment of gastrointestinal diseases;
• dietary product- porridge on the water is able to cleanse the body of excess fats and toxins, favorably affects the digestive process;
• porridge of youth- increases the production of its own elastin, due to which it heals and rejuvenates the skin;
• rich in fiber- invaluable benefits for bowel function;
• porridge for expectant mothers- the presence of folic acid in the composition makes it an indispensable product in the diet of expectant mothers;
• heart porridge- improves the condition of the cardiovascular system and strengthens the nerves.

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

No matter which method is preferred, porridge is always obtained at the highest level of taste and texture. But the most important thing is that, in addition to saturation, it brings many benefits to the body.

It should be noted right away that cooking on the stove requires increased attention of the hostess. Porridge should be constantly stirred and cooked over low heat, using thick-walled dishes. Otherwise, the cereal will burn.

is a modern assistant in the kitchen of any housewife. This kitchen chef can cook everything quickly, tasty and does not require the attention of the hostess. Also, most multicookers have a "Delayed start" function. This means that if you fill up all the necessary ingredients in the evening, the whole family will have healthy fragrant corn porridge for breakfast.

The oven also takes pride of place in the kitchen and is able to cook friable, tender porridge quickly enough. It is enough just to have special heat-resistant forms for cooking.

Each product has its own characteristics in the preparation process. Cornmeal is no exception. Cooking it correctly is quite difficult, because you need to save the maximum benefit for the body.

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

• the ratio of dry cereals and water during cooking should not be less than 1:2.5. Subject to slow cooking. If the porridge boils strongly, then the liquid evaporates faster, which means that there is a chance to get raw burnt porridge;
• to use for the preparation of "sunny" porridge, you need dishes with thick walls, ideally - dishes made of cast iron;
• regular stirring of porridge prevents sticking of thick cereals to the walls of the dishes and contributes to uniform cooking;
• the cooking time of porridge should not be less than 20-25 minutes from the moment of boiling, but most often this parameter is calculated individually;
• readiness can only be determined by taste sensations. Many people judge the unpreparedness of porridge because of the rigidity of the cereal. But this is due to the specific shape of the grains themselves;
• to serve corn porridge deliciously, it is worth cooking more butter, then it becomes noticeably tastier.

The appearance of cereals after cooking changes from crumbly to viscous. After standing and cooling, it hardens.

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

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

Corn porridge cooked on water is close to the diet menu. It is low in calories, but promotes rapid satiety. In addition, it has a positive effect on the work of the digestive tract.

However, people with peptic ulcers of the stomach and intestines should be treated with caution. In this case, porridge is contraindicated. It is also worth postponing the intake of corn porridge for people suffering from dystrophy. The main problem is lack of weight. And porridge is low-calorie and does not contribute to a set of kilograms.

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

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

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

On milk

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

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

Initially, the cereal is cooked in water until tender on a small flame. During the cooking process, spices are added to taste. After the water has evaporated, milk is poured into the pan and the porridge is brought to readiness with constant stirring. Serve this hot with butter. Honey can be added if desired.

Italian (polenta)

One of the varieties of corn porridge is "polenta" - a dish based on cornmeal. This is one of the types of thick porridge. It can be served as a separate dish, or as an excellent side dish for meat. The dish has Italian roots. Historically, this dish was the main meal of the poor, and later began to occupy a special place in the menu of expensive Italian restaurants.

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

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

Basic Recipe:

• cornmeal - 1 part;
• water - 3 parts;
• salt to taste.

Flour is introduced into boiled salted water in small portions so that lumps do not form. Better to use a whisk. Then for half an hour we do not leave the stove and stir the polenta monotonously with a wooden spoon.

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

with pumpkin

Pumpkin is a vitamin-rich autumn product. It can also be introduced into corn porridge, further saturating its taste. Ripe pumpkin is cleaned from the peel, pulp and seeds. The hard part is cut into small cubes and covered with sugar until the juice is released. We put the aluminum container with the pumpkin on low heat and cook until tender, stirring occasionally.

While the pumpkin is being cooked, wash the corn grits and pour hot milk until swollen. We combine the finished pumpkin with swollen cereals, add salt and let it boil. To make the porridge reach, cover the pan with a lid and wrap it in several layers. This method will make the porridge especially fragrant and tender.

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

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

How to cook corn porridge in a slow cooker?

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

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

Cooking porridge in the microwave

To cook porridge in a microwave oven, be sure to use refractory dishes, otherwise another container may burst during the cooking process. For porridge, you can use any recipe that has been tested by experience.

To make the porridge cook quickly, use the highest power and set the timer for 5 minutes. During cooking, you can add salt or sugar. After the timer expires, the power is reduced to medium, and the porridge is cooked to the end.

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

Conclusion

We considered several options for preparing a fragrant and healthy dish for people of all ages. How to cook corn porridge for your family is up to the hostess to decide. Even in gloomy weather, corn porridge can cheer you up and give you a ray of sunshine.