Corn is gluten-free and contains quite a few minerals and useful substances. At the same time, she has a high energy value and low-calorie - ideal for breakfast. Information about how much to cook corn porridge will be very useful for people who want to review their diet and start proper nutrition. 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 a golden color that is sure to whet your appetite.
Which cereal to choose
From choice corn grits the duration of cooking both porridge and corn side dishes directly depends. 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 large 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 long time add milk only at the end. Therefore, the preparation takes place in several stages:
- Place a pre-washed glass of cereal in a saucepan and dilute with two glasses 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 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. A great feature is the delayed cooking time, when in the evening you can lay everything necessary products and get a fragrant and delicious breakfast in the morning.
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 the founders of the famous Italian food- polenta, they were too.
According to the rules classic recipe dishes, polenta should be prepared from whole grains 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 full cooking 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.
Tokan, polenta, hominy - different nations have their own names for corn porridge and their own secrets of its preparation. Properly cooked, it will be an excellent side dish for smoked and fried meat, fish or mushrooms.
Various peoples have passed down the recipes of this porridge from generation to generation for centuries. Today, their secrets are available to every cook.
For cooking, you will definitely need:
- a pan with thick walls (aluminum or cast iron);
- a special mixer, which can be used as a pusher for mashed potatoes.
When cooking, corn porridge is constantly stirred, otherwise it will easily burn and shrink into a lump.
The easiest recipe
This dish can be independent, or it can become a universal side dish.
How to cook corn porridge in water:
- Pour into a saucepan with a thick bottom right amount water. How less water, the thicker the resulting porridge will be. But water should be at least 3 glasses per 1 glass of cereal;
- As soon as the water boils, the fire should be reduced as much as possible, then salt the water and mix the washed cereal into it;
- The porridge is simmered over low heat, stirring it all the time while cooking.
AT ready meal can add butter, cheese sauce, dried fruits or smoked sausages.
best corn porridge recipe for kids
Children love delicious sweet cereals. Cornmeal porridge can be cooked in such a way that no child will refuse it. To do this, you just need to add apples or pears to it.
What to take:
- corn grits - 1 glass;
- sugar - 4-6 tbsp. spoons;
- water - 3 glasses;
- apple or pear - 3-5 pcs;
- chicken egg - 1-2 pcs;
- butter or soft margarine- 30 y.
Cooking time - 60-90 minutes.
Calorie content in 100 g - 117-129 kcal.
How much to cook corn porridge on water for a child:
- Water or milk should be mixed with sugar and boiled;
- Rinse the groats and carefully, stirring so that there are no lumps, mix into the water. Simmer over low heat for about half an hour, stirring constantly, until the mass becomes thick;
- Wash fruits, peel, get rid of seeds and core. Then cut into small or medium cubes;
- AT ready porridge add a raw egg and mix everything well;
- Stir butter into it;
- Add the chopped vegetables there and mix again so that the pieces of apples and pears are evenly distributed throughout the mass;
- The resulting mixture must be put in a clay pot or other dish suitable for baking in the oven;
- Then the dish should be sent to a preheated oven, where it will be baked for 30-45 minutes at a temperature of 180 degrees.
Ready porridge is served warm. Can be served as a drink fruit juice, milky fruit drink or warm milk.
When preparing this dessert, the amount of sugar depends largely on the sweetness and amount of fruit. As a fruit supplement, you can use both apples and pears at the same time. Only in this case it is best to take them equally. Instead of water, you can use not very fat milk, then the dessert will be softer and softer. Instead of regular sugar, you can take cane or powdered sugar.
Porridge from corn grits with dried fruits and pumpkin in a slow cooker
When you need to cook a very satisfying, extremely healthy and beautiful dish, you can always cook corn porridge with pumpkin and dried fruits. And to cook quickly and at any convenient time, it is best to cook in a slow cooker.
You will need:
- corn grits - 1 glass;
- pumpkin - 200 g;
- dried fruits - 100 g;
- water - 3 glasses;
- butter or soft margarine - 50 g;
- sugar and salt to taste.
Cooking time - 50-60 minutes.
Calorie content in 100 g - 112-125 kcal.
Cooking steps:
- Pumpkin needs to be peeled and seeds removed. Then wash and cut the pulp into small cubes;
- Dried fruits need to be washed and poured with water so that they soften a little;
- Put the pumpkin in the multicooker bowls. It will be the bottom layer. On top of it you need to lay out dried fruits;
- From above you need to lay out a clean washed cereal;
- Then you need to pour water or milk;
- Add salt and sugar, gently stir the dish;
- You need to cook porridge in the "Milk porridge" mode or any suitable one ("Porridge", "Rice"). Cooking time takes about 30 minutes;
- After that, the finished porridge is insisted under a closed lid for another 15-20 minutes. In some models, in this case, it is better to use the "Heating" mode, while reducing the time to 10 minutes.
Before serving, the dessert is flavored with butter or soft margarine.
Corn porridge with meat for a hearty homemade dinner
Cornmeal porridge can be used as a side dish until meat dish, but you can already cook with meat.
What to take:
- meat (pork or veal) - 400-500 g;
- corn grits - 1 glass;
water or broth - 3 cups; - onions - 1-2 pcs;
- salt and spices to taste;
- vegetable oil for frying.
Cooking time - 45-60 minutes.
Calorie content in 100 g - 104-113 kcal.
How to cook:
- Pork or veal must be washed and cut into small pieces, getting rid of streaks and fat (or leaving fat if desired);
- Heat the oil in a frying pan and fry the meat on it from all sides until golden brown. For piquancy, ground meat can be added nutmeg or some crushed garlic. After that, the meat must be laid out in a deep pan with thick walls;
- Peel the onion and chop finely. Then it should be fried until golden brown and added to the meat;
- Rinse the grits and pour on top of the meat with onions. All this must be mixed, salt and pepper;
- After that, hot broth or boiled water is poured on top. Stir;
- Then the porridge is brought to a boil, after which it is simmered over low heat, stirring all the time.
Before serving, the dish can be sprinkled with fresh herbs.
Polenta in Italian
In Italy, polenta is served at the table not only as an everyday meal. It has long become a mandatory attribute of festive feasts.
Required Ingredients:
- corn grits - 1 glass;
- water - 3 glasses;
- salt to taste.
Cooking time for polenta is 30-45 minutes.
Calorie content in 100 g - 86 kcal.
How to cook polenta:
After that, it must be put on a baking sheet, cool and cut into cubes. In this form, polenta is ready for further frying or baking. This amount of cereal and water makes 3-4 servings. Properly cooked polenta is served with herbs and cheese or baked with vegetables and tomato juice.
What is useful corn porridge?
Porridge from corn grits on the water belongs to dietary dishes. It is a satisfying and nutritious food, which is considered by nutritionists to be one of the most ideal options for a light dinner or breakfast.
Advantages:
- It is low in calories, so it can be used in diets aimed at weight loss;
- At the same time, it contains a lot of useful nutrients, and its portage helps to cleanse the body of toxins;
- Regular consumption of corn porridge in food normalizes metabolism and restores intestinal microflora.
At the same time, corn grits are available for purchase at any budget. Low price, high usefulness and ease of preparation - all this makes this porridge one of the most popular in the world.
How to cook porridge
How to cook corn porridge in water? Thanks to this step-by-step recipe with photos and videos, you can delight yourself and your loved ones with this healthy porridge!
35 min
140 kcal
4.5/5 (8)
Corn porridge is a real star among cereals. It is so useful that it is simply impossible not to cook it. Every housewife must have a recipe for such a dish. You will learn how to cook crumbly corn porridge in water, thanks to this recipe.
Kitchen appliances:
- Pot.
- Sieve.
- Cup.
- Thick kitchen towel.
Ingredients:
How to choose ingredients
To choose the best corn grits, you first need to make sure that it contains no extra impurities. This is easy to do even with the naked eye. Check your grits for black grains and additives. If they are not there, feel free to take the cereal. Another important criterion is the color of the cereal. For quality corn grits he should only be bright yellow. Today's recipe for porridge on water from corn grits will definitely come in handy in your life.
Step by step recipe
Porridge recipe video
I invite you to watch a very exciting video. In this video you can find a complete step by step recipe for cooking corn grits. This will give you a unique opportunity to save your energy on the process of preparing such healthy dish. From this video you will also learn the proportions of water and cereal for corn porridge.
What is this porridge served with?
The serving of corn porridge depends on the variation in which the dish is prepared. If it is made with milk, then this dish should be served with jam. Porridge cooked with water can be served with meat side dishes, additives. This will help you form an excellent and complete dish.
cooking options
It's no secret that corn porridge is prepared in various forms and variations. There are two most common recipes - cooking porridge with milk and water. If you cook with water, then the porridge is salty. But the recipe for milk allows you to make it sweet. as simple as on the water, but the taste will really surprise you. If you have tried corn porridge with milk at least once, then you will forever remain a fan of it! Learn to make it with your own hands and you can please yourself with it at least every day.
Corn porridge can be prepared and served using vegetables, fruits, and meats. Very popular is corn porridge with dried apricots or raisins. You and your loved ones will definitely like this dish. If you cooked porridge in a salty form, for example, using meat, then you can decorate it with fresh herbs.
Everyone knows that corn grits need to be cooked for a long time, but if this can save you a lot of time, and the result may surprise you. When using a slow cooker in the process of preparing such a dish, you can achieve a completely different taste than using a saucepan. How to cook corn porridge in water, you know, you can start this process.
Be sure to share your results. culinary fantasies! Enjoy your meal!
In contact with
Corn porridge is very healthy, it is advised to eat it for small children, the elderly, as well as those who monitor their weight (as a dietary supplement). low calorie meal). Corn cereals are rich in vitamins, amino acids, iron and silicon, they have a high concentration of fiber, with which you can get rid of toxins. The value of corn porridge was appreciated by residents of many countries of the world, for example, it is considered national dish in Moldova, Romania and Italy, however, in each of these corners of Europe, porridge is prepared in its own way. Many recipes from corn grits have been mastered by Russian housewives. In our country, corn porridge is boiled in milk, with the addition of sugar and butter, often used oriental recipes by adding dried fruits. This dish is prepared on the stovetop, in the oven and microwave oven.
Corn porridge - food preparation
Corn porridge does not require any special arrangements before the start of the main culinary manipulations. The main thing is that the corn grits and flour are not damp, otherwise you will get a lot of lumps and an unpleasant aftertaste. The cereal should be washed in cold running water and proceed directly to the preparation of the dish.
Corn porridge - best recipes
Recipe 1: Corn porridge with milk
Traditional corn porridge is prepared with milk, it is often given to children and the elderly in order to normalize the functioning of the body and make up for the lack of vitamins and minerals. In addition, this porridge is very tasty.
Ingredients:
- 2/3 cup corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 3 tablespoons of sugar;
- 50 grams of butter;
- 1 teaspoon of salt.
Cooking method
Pour the grits into a saucepan, fill with water, cook on the stove, stirring.
To protect yourself from spoiling porridge sour milk, housewives usually heat it up in a separate bowl and, making sure of its freshness, add it to the pan where the corn grits are cooked (after almost all the water has boiled away). Then the porridge must be salted and sugar added. The process of cooking with milk lasts about half an hour.
Before serving, corn porridge is seasoned with butter.
Recipe 2: Corn porridge with dried fruits
Dried fruits are often used in cooking oriental dishes, so that the use of dried apricots and raisins in combination with corn grits invented in this region. Russian housewives have long mastered the "overseas" recipe and are actively using it.
Ingredients:
- 1 glass of corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 100 grams of dried apricots;
- 100 grams of raisins;
- 100 grams of butter;
- 2 tablespoons of sugar;
- ½ teaspoon of salt.
Cooking method
Dried fruits should first be prepared: we wash dried apricots and raisins in warm water or soak in boiling water for a few minutes. After a short preparation, dried apricots are cut into cubes.
Water and milk (make sure it's fresh and won't curdle as the temperature rises) must be mixed, boiled, sugar and salt added, then, stirring constantly, slowly pour in the corn grits. The stirring process allows you to get rid of lumps and avoid burning porridge.
The cooking process should take about 15 minutes, then the porridge becomes quite thick, it must be transferred to a pot (clay or cast iron), evenly shifting with pieces of dried apricots, raisins and slices of butter.
Corn porridge is baked in a closed pot in the oven for about an hour, the recommended temperature in the oven is 90 degrees.
Recipe 3: Corn porridge with pumpkin
Quite often, corn porridge is cooked with pumpkin, such a combination is quite appropriate and especially relevant for breakfast.
Ingredients:
- 1 glass of corn grits;
- 300 grams of pumpkin;
- 3 glasses of milk;
- 1 tablespoon of sugar;
- melted butter;
- salt.
Cooking method
Before cooking porridge, corn grits should be fried in a pan (do not add oil, the dishes should be completely dry). After the cereal acquires a slightly golden color, it must be poured with hot milk and left for about half an hour to swell.
The pumpkin should be cleaned of pulp, seeds and peel, so that only the hard part of the fruit remains, it is this that must be cut into small cubes. Sprinkle pumpkin cubes with sugar and start heating over low heat, the vegetable will quickly release the juice, resulting in a sweet dressing for corn porridge (note that the pumpkin must be boiled until tender!).
Combine the pumpkin with corn porridge, add salt, boil, remove from the stove, cover with a lid, wrap in paper and a warm coat or put in "pillows". After the porridge rests, it will become even more tasty and fragrant.
Serve corn porridge, pre-seasoned with creamy ghee.
Recipe 4: Corn porridge for weight loss
Corn porridge can be safely called diet dish, it is low in calories and helps with weight loss.
Ingredients:
- 1 glass of corn grits;
- 2.5 cups hot water;
- 1-2 tablespoons of olive oil;
- 100 grams of raisins;
- a few tablespoons of sugar;
- salt.
Cooking method
Mix all the ingredients (raisins should be pre-soaked and slightly swollen), put in a baking dish, put in the oven. The process of preparing corn porridge takes about half an hour, you can find out that the dish is ready to eat by the presence of a golden crust on the surface.
If you want to make a taste diet porridge more original and unusual, use cranberries instead of raisins.
- The process of preparing corn porridge is simple, but there is one nuance that adds trouble to the housewives - the cereal often burns, so the dish requires constant stirring.
- For cooking corn porridge, you should choose dishes with a thick bottom to prevent burning.
- If the porridge turned out to be too thick, but there is no milk at hand, you can dilute it fruit puree or plain yogurt.
- A special taste of corn porridge is given by fried onions, sweet peppers, salty cheese, tomatoes, etc.
Originally from America, corn came to Europe only in the Middle Ages. But it came to the present as a national product in Romania, Moldova, Italy. In the first two countries, groats from it become the basis of hominy. In Italy, for many centuries, polenta has been prepared from it, which is saturated with a variety of flavors.
Features of cereals
In the corn family, only one species is cultivated. And it was used more than 60 centuries ago by American indigenous peoples to make cereals and bread. The difference between modern corn and "prehistoric" corn is the size. According to ancient sources, the ears then reached a length of only 4 cm.
The Maya Indians took up the selection of culture. By crossing food corn with wild corn, they managed to achieve an increase in cobs up to 15 cm. Since then, the world's first cereal crop has not changed.
Today, corn is sized according to the size of the kernels, and grits according to the type of grinding. In the Middle Ages, exclusively coarse large groats were used, which required long-term boiling. Modern industry allows you to get porridge fast food due to the smallest fragmentation of nuclei.
The use of corn porridge in nutrition is justified due to:
- its low calorie content- 86 calories per 100 grams of the product, which makes the product suitable for dietary nutrition;
- gluten free- corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestines and malabsorption of substances. The absence of gluten allows the use of cereals in the first complementary foods of infants at the age of 6 months.
Cooking technique
On sale you can find corn grits of bright yellow color. Features of its preparation are as follows.
- Grains need to be washed. It is convenient to do this in a sieve through which dust will leave with water. So you exclude the presence of excess moisture when cooking the product.
- Use a thick pot for cooking.. Porridge is not boiled, but languishes, therefore it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And often stir the cereal during the cooking period.
- How many minutes to cook corn porridge depends on the degree of grinding. But on sale is usually presented cereals of medium grinding, for the preparation of which 30 minutes is enough on low heat.
- Place corn in boiling water. Pre-add salt or sugar to it, depending on the purpose of the dish.
- The most tender is corn porridge with milk, the recipe of which includes the addition of butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked on water.
- For a thin porridge, use 4 cups of liquid. For a thick garnish - 3 cups per cup of corn.
- The finished dish thickens. And this happens regardless of how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, Georgian gomi.
The most famous European recipe for porridge made from cornmeal is polenta. It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Thanks to the use of a steep "batch", the density of the formation is such that it can be cut with a knife. After cutting into portioned pieces, they are fried in olive oil, seasoned with garlic, tomatoes, cheese.
In addition to cooking in a saucepan, there are other techniques.
- In the oven . Groats are placed in clay pots, poured with salted boiling water, covered with a lid. It reaches readiness within 1 hour at 180 °. served with butter, herbs.
- In the microwave. Use a glass bowl with a lid. Pour boiling water over the corn grits, put in the microwave, set the maximum power. Cook 7 minutes, stir, cook another 5 minutes.
Delicious recipes
Corn porridge is good for breakfast cooked with milk. And for dinner, if served with meat, vegetables. Cheese, all kinds of peppers, Italian spices, Georgian cilantro will become excellent "partners" for her. On the children's table yogurts will support it, homemade jam, canned peaches. We invite you to learn how to cook corn porridge in milk, water and in Italian.
On milk
The perfect solution for delicious children's breakfast, and you can use this recipe already in the first year of a baby's life. Cook the porridge thinner, and serve immediately until it thickens. Using fat milk increases nutritional value product. But kids don't need it. It is ideal to combine cereals with milk of 1-2.5% fat content and dilute it with water.
You will need:
- milk - 150 ml;
- water - 100 ml;
- corn grits - 40 g (2 tablespoons with a slide);
- butter - a piece;
- sugar - 1 teaspoon.
Cooking
- Combine water and milk in a saucepan, put on fire. Add sugar.
- Pour the prepared cereal after boiling, mix vigorously.
- Boil for 15 minutes over low heat.
- Add butter.
- Boil 15 minutes.
During cooking, the dish must be stirred regularly. To reduce the cooking time, you can pre-grind the cereal in a coffee grinder. Then the porridge will be cooked in 15 minutes.
AT children's menu use honey instead of sugar. It should be put on a plate before serving. It is also good to add raisins, chopped dried apricots, nuts, in the absence of food allergies - candied pineapple. AT winter time will become a real storehouse of vitamins corn gruel with apples.
On the water
This porridge is suitable as a side dish for meat and fish. It is especially good with bolognese sauce, which can be prepared from minced meat, with tomatoes and basil. He will bind the ingredients together, decorate the dinner with delicious gravy.
You will need:
- corn grits - 1 glass;
- water - 3 glasses;
- salt - a pinch.
Cooking
- Pour water into a saucepan, bring to a boil.
- Add salt.
- Pour the prepared cereal, stirring vigorously.
- Boil for 30 minutes, stirring occasionally.
Serve immediately, while still hot. Otherwise, you risk getting an unexpectedly thick consistency.
In Italian
The classic Italian polenta is cooked in thick-walled cauldrons from the coarsest grains. But you can cook it right in regular saucepan. We invite you to “conjure” this dish, and in addition to it, prepare a delicate cheese sauce.
You will need:
- corn grits - 1 glass;
- water - 4 glasses;
- milk - 150 ml;
- hard cheese - 100 g;
- flour - 1 tbsp. a spoon;
- butter - 100 g;
- paprika, salt.
Cooking
- Pour water into a saucepan, bring to a boil.
- Pour in the corn grits, simmer over low heat for 30 minutes. Stir regularly.
- Remove from heat, place on a tray lined with cling film. Form a layer of the desired shape. Leave to thicken.
- Melt the butter in a frying pan, add flour, simmer the mass.
- Add grated cheese, paprika salt.
- Cut the polenta into pieces, pour over the cheese sauce.
The most tender is the corn mass, which is not just mixed during the cooking process, but whipped with a whisk. For the perfect consistency and velvety taste, you can add a spoonful of olive oil to it.
Try how to cook corn porridge with water or milk. And make a delicious dish the old fashioned way Italian recipe. They will become great addition your daily diet!
