Crumbly corn porridge how to cook. Corn porridge on the water

Corn porridge on the water will be a great addition to meat, poultry or fish. And if you add honey, nuts, berries, fruits, raisins or candied fruits, this delicacy will delight even children. However, delicious porridge will come out only if the rules for its preparation are followed.

To make delicious porridge, you need to choose the right cereal. It should be even, bright yellow, without darkening. It is worth looking at it through the light to exclude the presence of impurities and traces of the presence of bugs.

After acquiring the main component, you can start cooking.

A third of a kilo of cereal for porridge will require the following components:

• 600 - 650 ml of water;
• salt;
• some oil.

How to cook corn porridge in water:

1. We wash the cereal under running water in a colander and let it dry a little.
2. We put it in a thick-walled pan, pour water and put the container on the stove. The fire should be less than average, but not completely weak.
3. We wait for the first bubbles to appear and put salt in the porridge.
4. Stirring regularly, cook the dish until it becomes thick and viscous.
5. Add oil, mix, and then close the dishes with a lid and let the porridge brew for at least half an hour.

On a note. The volume of the above ingredients must be calculated depending on the capacity of the dishes and the number of servings. The main thing is to take cereals and liquid in a ratio of one to two.

Cooking in a multicooker

Corn porridge in a slow cooker comes out very tasty and fragrant, because it is cooked in a hermetically sealed container. In addition, during the cooking process, the hostess only needs to put the ingredients in the bowl and turn on the device.

To make porridge, you need the following ingredients:

• 1 multi-cup crushed corn;
• 2 multi-glasses of water;
• salt.

How to cook porridge from corn grits:

1. We wash the crushed corn in a colander until the flowing water becomes almost transparent, and then let the grits dry.
2. We put it in the multicooker bowl, pour in water and salt.
3. We close the lid of the device and set the mode of stewing or cooking porridge.
4. We wait for the end of the process and let the dish soak in the bowl for another half an hour.

Advice. While the porridge is being cooked, do not waste time. It is better to think about how to fill it. For this purpose, you can fry onions, mushrooms or stew vegetables.

With the addition of pumpkin

The melon culture with bright orange pulp is a source of valuable vitamins and will perfectly complement the cereal under discussion.

To make such a porridge, in addition to the main ingredient, you need to take the following products:

• pumpkin pulp;
• water;
• butter;
• salt.

How to cook pumpkin-corn porridge:

1. We wash the cereal in a colander. We wash and clean the pumpkin.
2. In one pan we put the corn to boil, in another we put the chopped pumpkin pulp and fill it with a small amount of water.
3. When the pumpkin is stewed and becomes soft, we make mashed potatoes from it, which we immediately send to the cereal. We salt the dish.
4. We are waiting for the readiness of porridge, not forgetting to stir it. Remove the dish from the fire and let it brew.

On a note. Such porridge will be especially tasty and fragrant if you add vanilla, cinnamon to it, flavor it with sugar or natural honey.

Corn porridge on the water in the oven

If you cook porridge from crushed corn in the oven, you will need not twice, but three times more water than cereals. At the same time, it should not be filled with cold liquid, but with boiling water.

To prepare a dish in the oven, you need the following products:

• crushed corn;
• water;
• butter;
• salt;
• sugar optional.

How to make porridge from crushed corn in the oven:

1. We wash the cereal, put it in a fireproof dish.
2. Pour boiling water, put butter, salt and sugar, mix.
3. We put the dishes in the oven and bake the porridge for 40 - 45 minutes.

Attention! To prevent the dish from burning, you will have to open the oven from time to time and stir the porridge with a wooden spoon.

How to cook for a child

Corn is considered a hypoallergenic product, therefore it is suitable for baby food. To cook such porridge for a baby, it is better to take cereals of the same fine grinding as semolina. But if it was not possible to buy such a product, you can grind crushed corn in a coffee grinder.

To prepare baby porridge, you need the following products:

• corn grits;
• filtered water;
• some salt;
• sugar;
• a small piece of butter.

How to cook porridge for a child:

1. We wash the corn, and we do it not under the tap, but we take filtered water. After, drain it and let the mass dry a little.
2. We spread the cereal in a saucepan, add water and put on fire.
3. Bring the porridge to a boil, put salt and sugar, continue to cook for about a quarter of an hour.
4. Remove the pan from the heat and let the porridge brew a little.

In order for the baby to be sure to like the dish, it is worth adding fruit or berry puree, raisins or nuts to it. And you can decorate porridge with coconut or chocolate chips.

When serving, you can sprinkle corn porridge with meat with chopped herbs or finely chopped green onion feathers.

The benefits and harms of corn porridge on the water

Corn porridge enriches the cells of the human body with the following types of useful substances necessary for the normal functioning of organs and systems:

• vitamins of groups A, B and E;
• amino acids;
• fiber;
• micronutrients and macronutrients.

Moderate consumption of corn dishes allows you to achieve positive changes in the body:

• improvement of cerebral circulation;
• restoration of the normal activity of the digestive organs;
• removal of toxins and harmful substances;
• improve the condition of the heart and blood vessels.

Did you know? Romanians and Moldovans, for whom the national dish is hominy (corn porridge), are much less likely to have heart and vascular diseases.

This healthy dish can harm the body if you use it under the following conditions:

• peptic ulcers of the stomach and intestines;
• high blood clotting;
• frequent constipation;
• diabetes;
• underweight and malnutrition.

It is important to understand that any, even the most useful product, can be harmful to health if used improperly or excessively. Therefore, you should not get too carried away with corn porridge, it is enough to eat it 2-3 times a week.

In the USSR, corn was called the queen of the fields. Corn grits (otherwise - maize) is famous for its nutritional value and ranks first in the content of various vitamins, amino acids and minerals. In addition, it is hypoallergenic and ideal for baby food from the age of six months. Let's look at how to cook corn grits and recipes for dishes from it.

How long is corn grits cooked?

Maize can be cooked in a variety of ways. 4 servings of corn porridge in a slow cooker are prepared in 20 minutes. You should select the "buckwheat porridge" mode.

In a saucepan, porridge should be boiled for about half an hour. In a double boiler, corn grits take the same amount of time to cook.

Technology of cooking corn grits

Maize differs from other cereal crops in that it swells very strongly during heat treatment. Therefore, it should be prepared with a sufficient amount of water or milk.

Instructions for cooking corn porridge:

1. Take 1 cup of cereal and rinse well.
2. Place the grits in a saucepan and add 2 cups of cold water.
3. Wait for the liquid to boil.
4. Make the fire smaller and cook the dish for half an hour, remembering to stir constantly.
5. When ready, add 2 cups of milk, add sugar and salt to taste, mix well.
6. Boil again, turn off the heat and cover the pot with a lid.

The dish can be served after 10 minutes, after putting a piece of butter in it. Optionally, you can add honey and dried fruits. If the porridge is too thick, dilute it with milk.

Many complain that corn porridge cooked in milk always burns. For this reason, the most important secret of cooking is the need to dilute it with milk almost ready. Then you don't have to eat a burnt dish for breakfast.

A few more tips for cooking corn porridge:

• maize must be washed, it can be very contaminated;
• cereal and liquid should be taken in a ratio of 1: 4, since it increases in volume by almost 4 times;
• for a child, you can cook liquid porridge and then carefully grind it with a blender;
• the dish should be cooked exclusively on low heat, otherwise the water will quickly boil away, and the porridge itself will splash heavily;
• the delicacy should be stirred when cooking, otherwise it will burn;
• in order not to spend a lot of time on cooking, the cereal should first be soaked overnight: in this case, the porridge will cook in 5-10 minutes;
• nuts, candied fruits, bran are combined very well with corn porridge; honey should be added to a slightly cooled dish;
• ready-made porridge in the refrigerator is stored for 2 days;
• when cooking, preference should be given to a saucepan with a thick bottom.

Dish recipes

Roasted porridge with raisins.

This recipe is good because the dish is cooked in the oven and does not require constant stirring. To prepare 4 servings, you will need the following products:

• 8 art. spoons of cereals;
• 400 ml of water;
• 300 ml of milk;
• 80 gr. raisins;
• 40 gr. butter;
• salt and sugar.

Preheat oven to 180 degrees. Pour water and milk into a heat-resistant dish, then add corn and salt. The liquid can be increased if you do not want the dish to be thick.

Rinse the raisins thoroughly and add to the cereal. Mix all ingredients well.

Fruit porridge.

You can cook a dish of corn grits with various fruits. Best of all are combined apples and bananas. They will give a peculiar aroma and additional sweetness. And, of course, such porridge will be a great start to the day for children.

We will need:

• 1 glass of maize;
• 200 ml of drinking water;
• 200 ml of milk;
• 2 apples or bananas;
• a bag of vanilla sugar (12 g);
• 1 st. a spoonful of sugar;
• 50 gr. butter;
• salt.

Mix milk with water and bring to a boil. Pour in the washed cereal. The porridge should be boiled over low heat for 15 minutes, stirring constantly.

Salt, add vanilla and regular sugar. Boil for another 15 minutes. During this time, peel the fruit. Apples must be grated, bananas can simply be cut into circles.

When the dish is ready, add butter and fruit there. Stir and let sit for another 20 minutes.

Corn dish with meat.

Meat porridge - satisfying, simple and fast. It can be cooked in a pot or oven. So, for cooking you will need:

• 2 cups of cereals;
• 400 gr. meat, turkey or chicken is ideal;
• 600 ml of water;
• 1 medium onion;
• 1 carrot;
• pepper and salt - to taste.

Cut the meat into medium pieces. Finely chop the vegetables and sweat in a pan with vegetable oil.

Put the cereal in a bowl, season with spices and salt. Add vegetables and meat on top. Fill everything with water. The dish should be cooked for about 40 minutes over low heat.

From maize, you can cook not only children's dairy dishes, but also cereals with vegetables and meat. Such a dish will not leave indifferent either a hungry husband or a picky kid.

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Corn is gluten-free and contains many minerals and nutrients. At the same time, it has a high energy value and low calorie - ideal for breakfast. Information on how much to cook corn porridge will be very useful for people who want to review their diet and start eating right. This cereal is recommended for infants as one of the first cereals for early feeding. In addition to the benefits, corn porridge has a very pleasant taste and golden color, which will certainly wake up your appetite.

Which cereal to choose

The duration of cooking both porridge and corn side dishes directly depends on the choice of corn grits. The grains of this cereal have a hard and dense structure, which is why it takes a long time to cook the product. On the shelves of shops you can find cereals of different grinding from coarse to the so-called cornmeal.

Based on what dish is planned to be cooked, and what structure is required, you need to choose a cup of different grinding, but it is important to remember that the coarser the grinding, the longer the dish is cooked. Cooking time can be significantly reduced by soaking corn grits in water for several hours.

Advice! If you want corn porridge, but do not have time to cook it, you should direct your choice to corn flakes. They practically do not require cooking and will be cooked in a few minutes.

Before cooking, be sure to rinse the cereals, and it is recommended to wash even very finely ground cereals, as it can be heavily contaminated. Another important point in choosing and preparing porridge for cooking is that during the cooking process, corn increases significantly in size and absorbs a lot of liquid. Therefore, when choosing the amount of cereal that you want to cook, it is important not to overdo it.

Milk porridge

Having decided to cook a healthy dish for breakfast, housewives often have a question: how much to cook corn porridge with milk? It is not so easy to prepare this dish, some, due to lack of experience, try to cook cereals immediately in milk; after which they begin to complain that the porridge burns and it is impossible to cook a delicious dish.

This problem is solved quite simply, because the cereal is cooked for a long time, milk should be added only at the end. Therefore, the preparation takes place in several stages:

1. 1. Place a pre-washed glass of cereal in a saucepan and dilute with two glasses of cold water. Bring to a boil, reduce the heat and continue to cook until the liquid is absorbed into the grits. This will happen in about 15-20 minutes.

• After the liquid has been absorbed, another glass of milk is poured into the porridge, the porridge is mixed and continues to cook over low heat for another 10-15 minutes.

• The third stage does not involve heat treatment. It is necessary to cover the pan with a lid, wrap it with a towel and leave the porridge to “reach” for another 20-30 minutes.

Advice! Corn grits should be cooked only on low heat, otherwise the water will quickly boil away and the grits will not have time to cook properly.

After cooking, butter and a little honey or sugar can be added to milk porridge to taste. Children can add canned or fresh pieces of fruit, as well as berries, to the dish.

Porridge in a slow cooker

It is not in vain that this kitchen appliance has received wide recognition among housewives, you can cook everything in a slow cooker, and it is especially well suited for making cereals. An excellent feature is the delayed cooking time, when in the evening you can lay all the necessary products, and in the morning you can get a fragrant and tasty breakfast.

Cooking corn porridge in a slow cooker is very simple. It is necessary to fill the cereal with water, add salt to taste and set the “Porridge” mode, the cooking time depends on the cycle and is different in different multicookers. You should focus on the information specified in the instructions. Most of the cooking time varies from one to two hours. If you need to cook porridge with a pronounced milky taste, milk should also be added to the slow cooker along with water.

After the slow cooker has cooked the cereal, it can be seasoned with oil, diluted with milk and add sugar and fruits. Or season with salt and spices if corn porridge is to be used as a side dish.

Side dishes and national dishes

Corn came to the table of European cuisine from America during the period of its conquest. Initially, it was the Indians who grew and cultivated this cereal, and they also managed to increase the ear several times from its original size. It is believed that they were also the founders of the famous Italian dish - polenta.

According to the rules of the classic recipe for the dish, polenta should be prepared from coarse grinding in a cauldron with thick walls and a bottom. Since the cereal will be cooked for a long time, a lot of water is also required, for one glass of cereal you need a little more than a liter of water. Cook over low heat until fully cooked, stirring constantly. After whipping the porridge and put it on a cling film, forming a layer and compacting. After it cools down, you need to pour the porridge with sauce and cut into portions.

The sauce is prepared from olive oil, to which a tablespoon of flour is gradually added, salt, paprika are added and simmered over low heat for several minutes.

Cornmeal side dishes go well with all meat products.

Corn porridge is one of the most popular dishes in the national cuisines of Romania, Bulgaria, Italy and, of course, Russia. This healthy, easily digestible dish is not liked only by those who do not know how to cook corn porridge so that it does not burn and turn into a jelly-like lump. Let's try to figure out the rules for preparing such a healthy breakfast or dinner.

Corn grits is a product saturated with iron, silicon, amino acids, many vitamins and fiber, which helps to remove decay products from the human body. In addition, corn grits are very low in calories (337 calories/100 g). And even with butter, porridge will not add many calories to the daily allowance. Dishes from corn grits, in particular, cereals with water or milk, are recommended for the elderly and children who have a special need to compensate for the lack of minerals.

Cooking features

Cornmeal porridge can be prepared in many ways. First of all, the recipes differ in how the dish is cooked - in water or in milk. Porridge can be cooked as a side dish for meat dishes or, by adding sugar or dried fruits, make it an independent option for a healthy breakfast or dinner. In addition, porridge can be boiled in a saucepan, steamed in the oven, use a microwave or a slow cooker. The main thing is that the cereal does not turn out to be damp, otherwise nothing will help get rid of the rancid taste of the dish.

The easiest and easiest way to enjoy a bright, "cheerful" porridge is to use the recipe on the water.

Ingredients:

• 1 st. cereals;
• 4.5 art. filtered water;
• ½ tsp salt;
• 100 g lightly salted butter.

Cooking:

1. We wash the grains under a water jet (cold).
2. We send it to a thick-walled dish.
3. Bring to a boil over medium heat, reduce it.
4. Keep on the stove for 15 minutes, turn off.
5. Flavor with oil.
6. We wrap the porridge well with a blanket or towel and place it in a warm place to reach.

Delicious porridge made from corn grits with milk

Some housewives are confused if corn grits fall into their hands: they don’t know how to cook porridge to get a tender and fragrant dish, and they don’t find time to study “grandmother’s recipes”. Meanwhile, there is nothing difficult in preparing a tasty and healthy porridge.

Ingredients:

• 1 st. corn grits;
• 2.5 st. water;
• 2 tbsp. fatty milk;
• 75 g butter;
• 2-3 tbsp. l. Sahara;
• 1 tsp table salt.

Cooking:

1. We wash the cereal and send it to the pan.
2. After boiling, reduce the heat and, stirring, keep on fire for 15 minutes.
3. Boil milk in a separate container.
4. Pour it into the porridge, add sugar, salt and cook for another 30 minutes.
5. Serve the porridge, pre-filling it with butter.

You can speed up this recipe by using the microwave.

Cooking:

1. Pour boiled water in a saucepan so that the liquid level is 3-4 cm above the level of the cereal.
2. We send the vessel to the microwave for 3 minutes.
3. Stir the porridge and turn on the oven again for 3 minutes.
4. Pour porridge with boiled milk, sweeten, salt and cook for another 10 minutes.
5. The finished dish is seasoned with oil.

In the East, corn grits are cooked with various dried fruits and spices. In our area, this recipe includes milk and dried fruit. But it is better to entrust the preparation of the dish to the oven - then the porridge turns out to be richer and more aromatic.

Ingredients:

• 1 st. cereals;
• 3 art. milk;
• 2.5 st. filtered water;
• 150 g dried apricots;
• 150 g raisins;
• 150 g butter (butter);
• 3 art. l. Sahara;
• 1 tsp salt.

Cooking:

1. We cut dried apricots into slices, send raisins to it and pour boiling water into this “duet”, hold for 5 minutes.
2. In a saucepan, mix milk and water, put on fire and bring to a boil.
3. Rinse the corn grits with tap water.
4. Pour the cereal into the pan, stirring constantly.
5. We cook for 15 minutes.
6. We shift the porridge into a pot (cast iron, clay), adding pieces of butter and dried fruits.
7. We heat the oven to 100 degrees, put the pot, closed with a lid, reach for 30 minutes. Serve hot porridge.

Cooking a familiar dish with pumpkin in a slow cooker

Fans of using a slow cooker can make a delicious dish with it by adding pumpkin to the grits. Just do not forget to specify how much to cook corn porridge.

Ingredients:

• 1 st. cereals;
• 2 tbsp. filtered water;
• 2.5 st. milk with a low percentage of fat;
• 350 g fresh pumpkin;
• 70 g lightly salted butter;
• granulated sugar, salt to taste.

Cooking:

1. We clean the pumpkin, rinse it with water and cut into cubes.
2. We put pieces of pumpkin in the bowl of the multicooker, pour the groats washed in advance, sugar, salt on top.
3. Add water and milk.
4. We select the function "Milk porridge", set the time to 30 minutes.
5. After cooking, the porridge should be wrapped in a blanket and allowed to reach for 15 minutes.
6. Add oil before serving.

It should be noted that porridge with pumpkin has a fairly liquid consistency. Therefore, it can be stored in the refrigerator for a couple of days and reheated if necessary - the dish will not burn.

Porridge with cranberries for children

Those who not only care about healthy eating, but also love unusual flavor combinations, will surely appreciate the recipe for corn porridge with cranberries.

Ingredients:

• 1 st. cereals;
• 3 art. boiled water;
• 100 g cranberries;
• 4 tbsp. l. Sahara;
• ½ tsp salt;
• 2 tbsp. l. vegetable oil (olive).

Cooking:

1. Pour oil into a special baking dish.
2. We wash the cereal and fall asleep in the form.
3. Add sugar, salt, cranberries, water and milk. Let's brew for 5 minutes.
4. We put the form in an oven preheated to 100 degrees.
5. Cook for 30 minutes until golden brown.

Tips for making delicious meals

So that porridge from corn grits does not disappoint with its taste and appearance, it is useful to take into account some tricks of experienced cooks:

• so that the porridge does not burn in the pan, it must be constantly stirred;
• dishes for cooking corn grits should be with a thick bottom - then the dish will not stick to the walls and bottom;
• too thick consistency can be thinned not only with milk: yogurt or fruit puree will do;
• if porridge is boiled in water as a side dish for meat, it is good to supplement it with fried onion or tomato sauce.

Any recipe is good because it can be supplemented. Therefore, having found your answer to the question of how to cook corn porridge, you should not dwell on it, but try different ways to enrich the taste of this healthy dish. Moreover, healthy cereals go well with many "companions".

Many will not refuse to eat fragrant grains of freshly cooked corn, but not everyone is aware of how healthy and tasty porridge from this cereal is, so they often simply ignore it as a side dish or main dish. However, corn porridge in milk or water, cooked according to a special recipe, can be equal in usefulness to buckwheat and is not inferior to other cereals in taste - the main thing is to know how to cook such a porridge correctly in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

The technology of cooking porridge from corn grits is not much different from the recipes for other cereal dishes. First, the cereal is washed in several waters, then poured with milk, salt and a spoonful of sugar are added and simmered over low heat, stirring occasionally. After bringing to readiness, the dish is flavored with butter or other ingredients are added. Milk corn porridge is very tasty with raisins, pumpkin, honey, dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salted cheese, herbs or vegetables.

How long to cook corn porridge in milk? It must be said that porridge made from corn grits in milk does not belong to fast dishes, even heavily crushed corn grains remain very hard, so they take a long time to fully boil. Keep the dish on fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grinding, the sooner the cereal will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to take coarse corn. For slurry porridge, Moldavian hominy or Italian polenta, cornmeal or medium-grind groats are suitable.

Milk corn porridge recipes

This cereal is famous all over the world for its beneficial properties, because corn is very rich in vitamins of different groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. There is a lot of fiber in corn grains, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered a dietary product. Milk porridge from corn grits is ideal for the diet of babies, because the gluten content in it is minimal.

Many people rarely include this tasty and healthy cereal in their daily meals, because they do not know how to cook corn porridge with milk and even how to cook it with water. There are features that you need to remember before you start cooking this cereal dish. Below you will be presented with different options for corn porridge with a photo and a step-by-step description of the recipe.

Cornmeal porridge

• Servings: 4 persons.
• Calorie content of the dish (100 g): 120.6 kcal.
• Purpose: for breakfast.
• Cuisine: international.

The classic recipe for corn porridge in milk always remains relevant and in demand. To cook liquid milk soup, milk should be taken 6 times more than cereals. To prepare a thick porridge-slurry, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn for 3.5-4 cups of milk.

Ingredients:

• coarse corn grits - 1 tbsp.;
• milk - 4 tbsp.;
• salt - a pinch;
• sugar or honey - to taste.

Cooking method:

1. Pour milk into a saucepan, add salt. Boil.
2. Then pour the washed cereal into the liquid, mix thoroughly to avoid the appearance of lumps.
3. Cook over medium heat for 20 minutes without a lid. Don't forget to stir from time to time.
4. Cover the pot with a lid and leave on low heat for another 40 minutes.
5. After turning off the stove, butter and sugar or honey are added to the milk soup to taste.

Cornmeal porridge

• Cooking time: 56 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish (100 g): 102.3 kcal.
• Purpose: for breakfast, dinner, for the festive table.
• Cuisine: Moldavian.

The world-famous Moldavian hominy is made exclusively from cornmeal. Due to the miniature size of the grains, after cooking and cooling, the mass turns into an elastic but soft cereal cake, which is easily cut into portioned pieces with a wet knife or thread. The traditional recipe for this wonderful side dish with a photo is described below.

Ingredients:

• cornmeal - 3 tbsp.;
• water - 5 tbsp.;
• salt - 0.5 tbsp. l.;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. Boil water in a thick pot.
2. Pour in salt, pour in vegetable oil.
3. Pour the flour from corn in a thin stream, while actively stirring the liquid.
4. Cook over medium heat for 15 minutes, stirring occasionally.
5. Then reduce heat to low and continue to cook for another 25 minutes.
6. Turn the container with the finished dish onto a large wooden board. Carefully remove the hominy from the pan.
7. Let cool slightly, then cut into portions.

For a child

• Cooking time: 45 minutes.
• Servings: 2 persons.
• Calorie content of the dish (100 g): 114.8 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of the cereal is that it contains almost no gluten, so it is suitable for even the youngest children and allergy sufferers. If ready-made flour is difficult to find on sale, you can easily prepare it yourself using a coffee grinder. To make a plate of porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

• corn flour - 3 tbsp. l.;
• milk - 1 tbsp.;
• sugar - 1 tbsp. l.;
• butter - 10 g;
• fruits, berries - to taste.

Cooking method:

1. Bring milk to a boil.
2. Reduce the heat to low and slowly add the flour in a thin stream, stirring vigorously.
3. Cook for 15 minutes, stirring all the time. Then turn off the fire.
4. Add sugar and butter.
5. Wrap the pan with a towel and leave on the hot stove for another 15-20 minutes.

with pumpkin

• Cooking time: 72 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish (100 g): 107.1 kcal.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Very tasty, healthy and nutritious is corn porridge in milk with pumpkin. Sunny corn, together with sweet and bright pumpkin, creates a unique flavor duet, and if you cook the dish not just on the stove, but in a clay pot in the oven, and even pour a little honey, not even the most fastidious gourmet can resist such a treat.

Ingredients:

• corn grits of medium grinding - 1.5 tbsp.;
• milk - 6 tbsp.;
• pumpkin - 300 g;
• butter - 35 g;
• sugar - 2 tbsp. l.;
• honey - to taste.

Cooking method:

1. Boil milk. Pour half into a saucepan and pour in the corn, mixing thoroughly.
2. Simmer over low heat for 20 minutes.
3. Pour the diced pumpkin pulp with the second half of the milk. Cover and leave.
4. Then, in a large pot, lay out the layers of milk and cereal mass and pumpkin with milk. Sprinkle each layer with a little sugar and shift with a piece of butter.
5. Cover with a lid or foil and put in an oven preheated to 200 degrees for 40-45 minutes.
6. After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

• Cooking time: 48 minutes.
• Servings: 4 persons.
• Calorie content of the dish (100 g): 98.8 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

Many nations highly appreciate the taste and benefits of corn grits, so almost every national cuisine can boast of a delicious original dish from this cereal. Georgians often cook unsweetened corn porridge with suluguni cheese, which can be easily replaced with other salty cheese - brynza or Adyghe. The authentic name of the dish is elarji. Step by step recipe with photos, see below.

Ingredients:

• coarse corn grits - 1.25 tbsp.;
• milk - 1.7 l;
• salted cheese - 450 g;
• salt - 0.5 tsp.

Cooking method:

1. Wash the corn well. Cut the cheese into thin long strips or grate on a coarse grater.
2. Pour milk into a thick-walled pan or cast-iron pot. Put on medium heat, let it boil.
3. Dip the salt and cheese into the boiling liquid. Mix thoroughly.
4. Gently pour in the cereal, stirring constantly.
5. Continue stirring for about 10 minutes until the mixture begins to thicken.
6. Then cover the pan with a lid, put on the smallest fire and simmer for another 25-30 minutes. Serve hot.

With dried fruits

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish (100 g): 122.7 kcal.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty of preparation: medium.

Corn porridge always turns out tasty and satisfying, but in its usual form it quickly gets boring. But from it you can make a chic dessert - a sweet casserole of corn porridge in milk with dried fruits. This format of boring ordinary porridge will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make a dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

• corn grits - 1 tbsp.;
• water - 1 tbsp.;
• milk - 1 tbsp.;
• sugar - 2 tbsp. l.;
• dried apricots, raisins, figs - 50 g each;
• egg - 1 pc.

Cooking method:

1. Rinse the cereal, pour cold water and leave for a couple of hours.
2. Then drain the water, pour fresh water, put on fire.
3. Cook for 15 minutes, then add a glass of boiled milk.
4. Turn off the fire, but leave the cereal with milk on the hot stove for another 20 minutes.
5. Meanwhile, pour dried fruits with boiling water and hold for 10 minutes, then drain and cut into small cubes.
6. Cool the porridge slightly, put dried fruits, sugar and an egg in it. To stir thoroughly.
7. Lubricate the baking dish with butter, put the prepared mass into it.
8. Bake in the oven for 15-20 minutes until golden brown.

With meat

• Cooking time: 53 minutes.
• Servings: 4 persons.
• Calorie content of the dish (100 g): 164.3 kcal.
• Purpose: for dinner, on a hike.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, take on board the recipe for corn porridge with meat and vegetables. Men will like a fatter option with pork or lamb, but if you take lean beef or chicken, you get a low-calorie dish that will not harm your figure. This variation of corn porridge will be a great alternative to pilaf.

Ingredients:

• chicken fillet - 280g;
• carrots - 1 pc.;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• corn grits - 150 g;
• vegetable oil - 40 ml;
• salt - 0.5 tbsp. l.;
• spices - to taste.

Cooking method:

1. Cut the chicken fillet into not very large pieces, put on a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
2. Cut a large onion into half rings, put to the meat. Fry until soft and transparent.
3. Rub the carrots on a coarse grater, also send to the pan.
4. Next, send the bell pepper cut into half rings. Stew meat with vegetables until half cooked.
5. Then pour the washed cereal into the pan, add salt, spices, pour two glasses of water.
6. Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
7. Sprinkle with fresh chopped herbs before serving.

with banana

• Cooking time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish (100 g): 96.5 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Difficulty of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other foods, both sweet and savory. If you supplement milk porridge from corn with fruits, you get a real vitamin bomb. A banana is well suited for this purpose. It is rich in vitamins and microelements, and it easily turns into puree, so this dish is recommended by pediatricians as an indispensable component of the children's diet.

Ingredients:

• corn flour - 0.5 tbsp.;
• milk - 450 ml;
• water - 1 tbsp.;
• salt - a pinch;
• sugar - 1 tbsp. l.;
• butter - 15 g;
• banana - 1 pc.

Cooking method:

1. Pour milk and water into a saucepan and bring to a boil.
2. Then salt is added, flour is carefully poured.
3. Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
4. Meanwhile, mash into a mashed banana and add to the porridge before serving.

In a slow cooker

• Cooking time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish (100 g): 120 kcal.
• Purpose: for breakfast.
• Cuisine: international.
• Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. In a slow cooker, you can cook anything, and porridge from corn grits is no exception. True, for inexperienced housewives, it may not work the first time. To do this, it is worth remembering some of the subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

• corn grits - 200 g;
• water - 2/3 st.;
• milk - 1 and 1/3 tbsp.;
• salt - a pinch;
• sugar - 1.5 tbsp. l.;
• butter - 35 g.

Cooking method:

1. Rinse the grits well, transfer to the multicooker bowl and pour water.
2. Add salt, sugar, mix.
3. Set to cook in the "Milk porridge" mode for 25 minutes.
4. After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
5. After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.

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