Corn porridge recipe. Various recipes for corn porridge: how to cook it so that the dish turns out very tasty? The nuances of choosing corn grits

Golden porridge, corn, For the stomach of adults and children is not overweight at all! Yes, what a useful one - there will be iron muscles! Iron is not iron, but the golden grains of this cereal give all their wealth to people in the form of very tasty corn porridge, rich in vegetable fiber, vitamins, minerals (silicon and iron). All the listed most important advantages of it speak about the most important thing - corn porridge is among the natural antioxidants - it cleanses the body of metabolic toxins.

Corn arrived in Eastern Europe much later than in Western Europe, where it became the second bread, and sometimes its only substitute - we are talking about hominy - a thick corn porridge made only from corn flour. In the countries of Southern Europe: Italy, Romania, Bulgaria and Moldova - corn porridge occupies an honorable traditional place in the national cuisine of these countries. And although they cook it in different ways, in accordance with the traditions of their national cuisine, but corn porridge - it is also in Africa - corn porridge.

Corn porridge has long reached and become popular in the Eurasian territory of our country. From corn grits, which you can buy at the nearest grocery, you can cook any porridge in water or milk: from dietary to the most gourmet - with nuts, candied fruits and honey, and so on. Corn porridge can be used as a dessert or side dish for meat dishes. In addition to the fact that it is pleasing to the eye with its light golden color, this porridge is tasty and very satisfying, and on what to cook such porridge is the business of every housewife. Now cooking in general of any porridge in a microwave oven and a slow cooker is gaining popularity.

What you need when cooking corn porridge

First of all, choose high-quality corn grits in the grocery. If the cereal is sold by weight, you can even smell it to eliminate the smell of rotten dampness. In any case, even if packaged, look at its flowability and lack of seals. Next, you will need a suitable container for cooking porridge, drinking water, washed corn grits, a stove, oven or slow cooker and our simple homemade recipes.

1. Recipe for corn porridge with milk

Any porridge with milk is a win-win choice, because it is very tasty and healthy, especially for children, sick and elderly people, to get enough and replenish the supply of minerals and vitamins that this sunny porridge will generously share with you.

Ingredients:

• corn grits - 2/3 cup;
• fresh natural milk - 2 cups;
• drinking water - 2 glasses;
• granulated sugar - 3 tablespoons;
• butter - 50 grams;
• table salt - 1 teaspoon.

Cook corn porridge in milk like this:

1. Put the washed corn grits in a suitable saucepan, add the required amount of drinking water and, while stirring, cook over medium or low heat.
2. After making sure that the milk does not curdle during cooking (pour into a tablespoon of milk and boil it right in the spoon on the fire: the sour milk will curdle), pour the required amount of fresh natural milk into the corn porridge boiling in water while stirring.
3. Then add salt, sugar to the porridge and continue to cook until tender. The entire cooking time is about half an hour. Serve corn porridge in hot milk, adding butter.

2. Recipe for corn porridge with pumpkin

Pumpkin is not able to spoil any porridge, and in combination with corn grits, it is not only tasty and nutritious, but also beautiful - you can even eat it with your eyes! A great breakfast dish for both adults and children.

Ingredients:

• corn grits - 1 glass;
• fresh pumpkin - 300 grams;
• fresh milk - 3 cups;
• granulated sugar - 1 tablespoon;
• melted butter - by preference;
• salt - to taste.

According to the recipe for corn porridge with pumpkin, cook like this:

1. Without adding oil in a dry frying pan with stirring over medium heat, fry dry corn grits until slightly golden.
2. Pour the hot cereal directly in the pan with the indicated amount of milk, which, of course, will sizzle and become almost boiled. Turn off the fire, and within half an hour the cereal will swell in milk.
3. During this time, cook the pumpkin - peel, seeds and pulp, cut into approximately the same cubes, which should be poured with sugar, put them in a separate pan and simmer over low heat until syrup, part of which is drained to season the future corn porridge, and then while stirring, continue simmering until .
4. Put the finished pumpkin cubes into hot corn porridge, salt, mix everything, bring to a boil and remove the porridge from the heat. You can wrap the pan closed with a lid in a known way - you can put it in a home-made “thermal box”, a cardboard box, with an inner lining with synthetic winterizer. As soon as the porridge has evaporated, it will become as fragrant, soft and tasty as possible, serve hot and pour melted butter on top.

3. Homemade recipe for corn porridge with dried fruits

The inclusion of fruit additives in dessert cereals from any cereal is widely used by housewives from around the world. They do it in their own way, but fruits are just fruits in any form: from fresh to candied fruits and dried fruits. Dried fruits and candied fruits give the porridge flavor, sourness and perform a decorative role - eye candy.

Ingredients:

• corn grits - 1 glass;
• fresh milk - 2 cups
• drinking water - 2 glasses;
• dried apricots - 100 grams;
• raisins - 100 grams;
• butter - 100 grams;
• granulated sugar - 2 tablespoons;
• table salt - 0.5 teaspoon.

According to the recipe: corn porridge with dried fruits - cook like this:

1. Start with raisins and dried apricots, which should be sorted out and washed in running water, then pour boiling water in different containers for a short time. Drain the water from the dried apricots and cut it into cubes, a little later drain the water from the raisins.
2. Mix the milk tested for freshness with water in a suitable container and bring to a boil, add salt and sugar. While stirring, gradually pour the required amount of corn grits into the boiling milk, in order to avoid unwanted lumps.
3. After 15 minutes of cooking with frequent stirring at moderate heat, thick porridge should be removed from the heat and transferred to clay pots for baking in the oven, alternating layers of dried fruits, pieces of butter and porridge.
4. Close the “packed” pots with lids, place in a preheated oven and simmer the corn porridge with dried fruits for 40-60 minutes at 90 warm degrees C. Serve in pots as a hot dessert.

4. A simple recipe for corn porridge for weight loss

Corn porridge has long been known. Due to its vitamin-mineral range and low calorie content, such porridge can be safely included in a diet of low-calorie meals according to a weight loss program or according to medical nutritional requirements.

Ingredients:

• corn grits - 1 glass;
• drinking water - 2.5 cups;
• olive oil - 1-2 tablespoons;
• raisins (or wild berries) - 100 grams;
• granulated sugar - by preference;
• table salt - to taste.

According to the recipe: corn porridge for weight loss - cook like this:

1. Raisins for this porridge should first be sorted out, washed and soaked for swelling in warm water. Instead of raisins, you can use fresh or frozen berries, such as cranberries.
2. Mix all the ingredients for weight loss corn porridge in a suitable baking dish, pour hot water over it and mix until smooth.
3. Place the container with the contents of the corn porridge for weight loss in the oven, heated to 180 warm degrees C, and bake it for 30-40 minutes until an appetizing golden crust is formed.

1. With all the simplicity of cooking corn porridge, there is an unfortunate property of it - burning to the bottom of the container where it is cooked. For this reason, it is necessary to constantly monitor the fire regime and not skip periodic stirring.
2. Given the increased burnability of corn porridge, the container for cooking it should be with a thick bottom.
3. It happened that at the exit the corn porridge turned out to be thicker than we would like, then in addition to milk, such porridge can be diluted with some kind of fruit puree or yogurt.
4. Fans of spicy tastes can be advised to use a sauce of sweet peppers, onions, tomatoes and salty cheese, which can be seasoned with corn porridge.

Once upon a time, corn was called the queen of the fields, and now it can only be called a frequenter of cinemas. Flavored popcorn instead of natural corn porridge is quite suitable for the “on the run” eating habits 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 with 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 cook corn grits so that the menu turns out to be varied, tasty and healthy. Want to try? There is nothing easier!

• Polished corn grits. The grains are deshelled and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which it is numbered in categories from one to five.
  
• Large cornmeal. The grains are cleaned and crushed, but not polished. Such particles of various shapes are used to make corn flakes, casseroles and some types of national dishes.
  
• Small cornmeal. The grains are cleaned, crushed and further crushed to make them suitable for the production of confectionery, instant porridge and other semi-finished products.
  

However, people with high acidity, and especially gastritis or stomach ulcers, should be carefully prepared and consumed corn grits. 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 with weak blood vessels and heart muscle. And it does not cause allergies, so it is part of baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes at least every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick hominy, Italians have nutritious polenta, and Georgians have fragrant gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores there are quite small corn grits, the particles of which are of the same size and bright yellow color. It is this cereal that is the most versatile: cereals, casseroles, soups, and baking fillings are good from it. But still, it is better to start acquaintance with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying dinner. We offer you the most successful, time-tested options:

1. Corn porridge on the 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, season with salt and bring to a boil. Put the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover with a lid, put out the fire and leave the corn porridge for 10 minutes on the stove. After this time, put the oil and stir it. Serve the porridge hot with cheese 9, especially feta cheese), herbs, vegetables - from the indicated amount of ingredients, about 6 servings of porridge are obtained. If you increase the volume of water - the porridge will turn out to be more liquid, for an amateur. In addition, you can replace butter with vegetable oil if you are trying to limit the amount of animal fats in your diet.
   
2. Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of pitted raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Sort and rinse the cereal. Soak raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, season with salt and bring to a boil. Then put cereals, sugar into boiling milk, mix and cook over low heat for 25 minutes, stirring regularly. Then put the oil, stir the porridge and tightly close the pan with a lid. Leave for 10 minutes on the stove, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to your taste. Sweet corn porridge can be eaten not only hot, but also cooled down with jam, condensed milk or honey.
   
3. 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 and rinse the grits, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put the grits and pumpkin in a multicooker bowl, salt, add sugar and pour 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, mix and put in the “heating” mode for another 10 minutes. Cow's milk in this and other milk corn porridge recipes can be replaced with goat's. Instead of or along with pumpkin, try putting an apple, pear, grated sweet carrot and/or dried fruit into the porridge.
   
4. Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 eggs, 100 ml of cream, 100 grams 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 of vegetable oil. Salt the milk and bring to a boil, put clean cereals and cook until the porridge is cooked, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them into foam. In the finished, slightly cooled porridge, put two yolks, canned corn and mix. Then add the beaten egg whites and mix again until smooth. Peel and finely chop the tomatoes and peppers. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, salt, add spices. Grate the cheese and put half in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Put cream with additives on top, sprinkle with the 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.
   
5. Polenta with cottage cheese and cheese. Take 1 cup of corn grits, 1 cup of milk, 2 cups of water, 100 grams 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 of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, put the cereal and cook over medium heat, stirring occasionally. After 7 minutes, add milk to the pan, stir and reduce the heat to low. Cook the corn grits until the porridge is cooked under the lid, stirring occasionally, for 25 minutes. In the meantime, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, spread the porridge on its bottom in an even layer of about 1 cm, level and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Put the curd filling on 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.
   

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

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

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

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

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

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

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

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

Step by step recipe

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

Time: 1 h 30 min.

Calories: 65.

How to cook corn porridge in water:

How to cook corn porridge in water for children

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

Time: 15 min.

Calories: 76.

Cooking process:

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

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

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

Time: 50 min.

Calories: 81.

Cooking method:

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

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

Time: 2 hours

Calories: 119.

Cooking principle:

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

How to improve the taste of the dish

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Simple water recipes

From cereals, in a saucepan

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

For this you will need:

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

IMPORTANT The walls and bottom should be thick.

Step by step cooking method:

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

From flour, in a slow cooker

You will need:

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

From crushed

How to cook porridge from crushed corn in water?

You will need:

Step by step cooking method:

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

Sweet dairy

In the oven with raisins

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

You will need:

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

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

with an apple

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

You will need:

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

Step by step cooking method:

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

Banana breakfast

You will need:

Step by step cooking method:

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

For babies

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

You will need:

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

Step by step cooking method:

hearty meals

With vegetables

You will need:

Step by step cooking method:

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

With meat

You will need:

Step by step cooking method:

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

Solar masterpieces

Hutsul banosh from western Ukraine

You will need:

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

Step by step cooking method:

1. Put sour cream in a pan and dilute with water.
2. Bring to a boil, gradually pour in the corn grits, stirring constantly with a wooden spoon so that lumps do not form.
3. Add salt, cook over low heat, stir constantly so that the porridge does not burn.
4. Keep for 20 minutes until the porridge thickens, after which you can remove from heat. Small droplets of fat from sour cream will appear on the surface.
5. Let stand 15 minutes covered.
6. Cut bacon, fry in a pan until golden brown with chopped onion.
7. Grate the cheese on a coarse grater.
8. Arrange the porridge on plates, put cracklings with fat on top, sprinkle with cheese.

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

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

Peasant polenta from Italy

You will need:

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

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

Hominy from Romania

You will need:

Step by step cooking method:

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

Watch the video about the hominy recipe:

Contraindications

Corn is contraindicated in:

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

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

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

Pour 3 cups of milk into a saucepan and bring to a boil. While constantly stirring the milk with a fork or whisk, pour 1 cup of corn grits into it in a thin stream. Add salt and sugar to the groats to taste, cover with a lid and cook over low heat for 30 minutes, stirring frequently. After cooking, add a little butter to the pan, cover with a lid, wrap in a towel and let the porridge brew for another 15-30 minutes.

How to cook corn porridge with milk

Products
Corn grits - 1 cup
Milk - 3 cups
Sugar - 2 tablespoons
Salt - half a teaspoon
Butter - 50 grams

How to cook corn porridge with milk
1. Pour 3 cups of milk into a saucepan, put on medium heat, bring the milk to a boil.
2. While stirring, pour in 1 cup of corn grits. Usually crushed corn grits are not washed, but if there is visible contamination, wash the grits in a bowl, pouring 3-4 times with water.
3. Add 2 tablespoons of sugar and half a teaspoon of salt, mix.
4. Loosely cover the pan with a lid, cook the porridge over very low heat for 30 minutes, stirring often.
5. Wrap the pan in a towel and let the porridge stand for 30 minutes.
6. Put 50 grams of butter in a frying pan and heat over low heat until a characteristic smell of melted butter appears.
Serve porridge drizzled with melted butter.

How to cook hominy

How to cook hominy
1. Cut the pork into cubes with a side of 2 centimeters.
2. Peel and cut the onion into half rings.
3. Pour half a liter of water into the pan, put on fire, wait until it boils.
4. Add meat to a saucepan with boiled water, cook for minutes.
5. Fry onion half rings in vegetable oil with the addition of a tablespoon of cream until golden brown.
6. In another saucepan with 300 milliliters (glass) of water, boil the polenta.
7. Transfer the meat with a slotted spoon to the onion pan.
8. Gradually add the pork broth to the meat and onions.
9. Separately fry the eggs in butter
10. Serve the hominy, spreading the meat, fried eggs, cheese and cooked polenta on different plates.

In order for the hominy to turn out correctly, follow the proportions of water and polenta: 1: 3. Polenta, unlike many cereals, can be consumed both cold and hot.

Fun facts about polenta

The cost of polenta in Moscow is 100 rubles/half a kilo (price in Moscow as of June 2019).

The calorie content of polenta is 306 kcal/100 grams.

When preparing polenta, mushrooms, Mozzarella cheese, vegetables (tomatoes, potatoes, pumpkin), shrimp are added. You can also boil corn polenta in milk and serve it with jam or hot chocolate.

Seasonings for polenta - basil, oregano, black and white ground pepper.

Polenta is served with sour cream, adjika, muzhdei sauce.

Cook polenta in a copper cauldron, thick-walled saucepan or cauldron.

Polenta, unlike many cereals, can be consumed both cold and hot.

Polenta is very healthy - it supports cell renewal, prevents cancer, and has a beneficial effect on digestive processes. In diets, polenta replaces bread.

How to cook corn porridge in water

How to cook corn porridge in water
1. In a saucepan with a thick (or double) bottom, pour 2.5 cups of water, put on medium heat, bring the water to a boil.
2. Pour 1 cup of corn grits, 1 teaspoon of sugar and salt, bring the contents of the pan to a boil again, stirring constantly.
3. Reduce heat, cover the pan with a lid, cook for 30 minutes. Corn porridge burns easily, so it needs to be stirred often.
4. Wrap the finished corn porridge with a towel and let stand for 30 minutes.
5. Season corn porridge boiled with water with butter.

Fkusnofakty

Porridge from corn grits goes well with pickled cheeses - cut suluguni, cheese or feta into cubes and add to the finished porridge.
When preparing polenta, mushrooms, vegetables (tomatoes, potatoes, pumpkin), shrimp are added. You can also serve it with jam or hot chocolate.

Reading time - 4 min.