Cooking corn porridge. Corn porridge

Useful and very delicious porridge from corn grits- a good start to the day for those who watch their figure and eat right! Porridge is quick and easy to prepare with water or milk, for a child or an adult.

Corn grits porridge is prepared shortly before consumption. Hot, freshly cooked cereal is soft and tasty.

Corn grits – 150 g (or 1 cup)
Water – 400 ml (or 2 glasses)
Milk – 400 ml (or 2 glasses)
Butter or vegetable oil – 2 tbsp. spoons
Salt, sugar - to taste

Rinse corn grits under warm running water.

Pour boiling water into the washed cereal, add salt, stirring, and cook over low heat until moisture is absorbed, without covering the pan.

Then pour boiling milk into the porridge, stir and continue to cook over low heat for another 15-20 minutes, stirring.

Remove the finished porridge from the heat, close the pan tightly with a lid and let stand for 5 minutes, then arrange on plates. The result is a medium thick porridge. Serve with porridge butter and granulated sugar (to taste). Bon appetit.

Recipe 2: creamy corn porridge in a slow cooker

Milk corn porridge in a slow cooker traditional recipe usually prepared for breakfast. Instead of butter, I add kaymak to corn porridge - this is cream with a fat content of more than 40%.

Corn grits - 100 g
Kaymak ( heavy cream) - 50 g
Milk – 100 ml
Sugar - 1 tbsp. l.
Salt - to taste
Water – 300 ml

Prepare ingredients for making corn porridge in a slow cooker. It is important to observe the specified proportions.

Turn on the multicooker in the “Grains” mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.

Fill with water and close the multicooker lid.

After 25 minutes, pour milk into the multicooker bowl and add kaymak, mix everything.

In order for the corn grits to boil better, turn on the “Multi-cook” mode for 20 minutes, setting the porridge simmering temperature to 90 degrees.

After 15 minutes, at the end of cooking, add salt to the porridge to taste. Creamy corn porridge in a slow cooker is ready.

Bon appetit!

Recipe 3, step by step: delicious corn grits porridge

How to cook corn porridge? It can be prepared with water or milk. My cooking option involves simultaneous cooking with water and milk (first the cereal is boiled in water, and then milk is added).

During the cooking process, I add a little salt, sugar to taste and always vanilla. The result is a very tasty corn porridge, you can eat two servings in a row - it’s so delicious!

Corn grits 1 cup
Water 3 glass
Milk 2 cup
Salt 1 pinch
Sugar 2 tbsp. spoon
Vanilla ½ bag
Butter in portions

Pour the cereal into the cooking pan.

We fill it with water and see a picture like the one in the photo. Cereals always give off starch and all the garbage that somehow ends up in the bag. Rinse the cereal until clean water. I washed the corn ten times.

Pour clean cereal with filtered water. Place the pan on the fire, first bring to a boil over high heat, then reduce the heat to a minimum and cook until the water is completely absorbed by the cereal.

This is how dense and thick the corn porridge turns out, but it’s not ready yet. It needs to be boiled by adding milk.

Pour cold, unboiled milk into the saucepan.

Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (depend on your taste) and vanilla. We put it on fire. Cook over the lowest heat until tender and stir occasionally (the porridge is capricious and burns to the bottom of the pan with pleasure).

That's all the tricks that answer the question of how to cook corn porridge. You can serve it immediately.

Recipe 4: corn grits porridge with water (step-by-step photos)

Corn grits - 80 g (can be replaced with corn flour)
Drinking water - 180 ml (milk can be used)
Salt - a pinch
Butter - for serving (any quantity can be used)

Place the cereal on a flat surface and remove any debris.

Transfer it to a fine iron sieve and rinse under running water.

Pour the cereal into the cooking pot. It is advisable that the dishes have a thick bottom, so the porridge will not burn.

Pour drinking water over the cereal and add a pinch of salt.

Place the pan on the stove, boil, reduce the heat to low and cook the porridge under a closed lid for about 20 minutes. Then remove the pan from the stove, cover with a warm towel and simmer the food for another 15 minutes.

Then put a piece of butter into the dish. For those losing weight, replace it with vegetable oil.

Stir the food.

Place corn porridge in a serving bowl and serve hot.

Recipe 5: how to cook sweet porridge from corn grits

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

Pour boiling water over the cereal, adding a pinch of salt, and put on fire. The fire should be minimal, stir the cereal all the time, it absorbs water very quickly and can burn.

When the cereal begins to lag well behind the walls and bottom, you can fill it with milk with sugar dissolved in it (about 2 tablespoons).

In a separate bowl, heat the milk, but do not boil. Add it to the cereal in small portions, stirring well, rubbing the lumps until smooth.

How long to cook corn porridge with milk? Cook covered for 20 minutes over low heat, stirring occasionally.

IN ready dish add butter. Wrap a saucepan with porridge in a blanket for 15–20 minutes.

Serve sweet hot porridge with berries or fruits. You can add dried apricots, raisins, fresh bananas, apples or strawberries. It’s delicious to top the fruit with a spoonful of liquid flower honey.

Recipe 6: healthy corn grits porridge with milk

Bright and nutritious corn porridge with milk will definitely please your family if you serve it for breakfast with melted butter and aromatic honey. Neither adults nor children will refuse such a dish, who, by the way, ask to add raisins or sliced bananas to the porridge.

To prevent your dish from becoming too thick, remember that the proportion of cereal and liquid is 1:3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.

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

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

Pour in water and milk of any fat content. To make the cereal swell faster, it is not recommended to cook it in milk - it is poorly absorbed, so some of it is replaced with water. If you don't have milk on hand, you can mix water and granulated condensed milk into a dish.

Place the container on the stove and bring its contents to a boil, adding ground cinnamon. As soon as the liquid boils, reduce the heat to low.

We will add corn grits, immediately mixing it with a whisk with the liquid so that no lumps form. It will be much more difficult to do this with a fork. Let the porridge simmer in the container for about 1-2 minutes - during this time it will gurgle, so it is best to cover the container with a lid.

Place the finished porridge in a bowl or deep container, add melted butter and aromatic honey: May, linden, acacia, buckwheat. Let's serve the dish hot. If desired, you can add other sweet ingredients to corn porridge with milk: jam, jam, Nutella, nuts, etc. Since children love thin porridge, then you can dilute it in a plate with chilled milk and serve the dish to the children warm.

Recipe 7: Corn grits milk porridge on the stove

Corn grits 100 g
Milk 250 ml
Water 250 ml
Butter 30 g
Sugar to taste
Salt 1 pinch

Wash corn grits.

Pour the cereal into a saucepan.

Add salt, sugar.

Add butter.

Pour in water.

And milk. Cook over low heat for 30-35 minutes, stirring.

Recipe 8, simple: milk corn porridge (step by step)

corn grits – 180 g,
milk – 400 ml,
granulated sugar – 35 g,
butter – 30 g,
salt – 1 teaspoon,

Place in a saucepan with a fairly thick bottom required amount corn grits. Corn absorbs moisture very well, so you need to be careful when preparing the porridge so that you don’t regret the results later.

Pour about 2-3 glasses of water into a saucepan and bring to a boil over low heat.

Add sugar and salt.

Set the heat to low and cook until most of the water has been absorbed. At this stage, the corn grits should have increased in volume, but still remain firm inside.

Pour in 200 g of milk. Continue cooking at minimum power.

The cereal will begin to become soft and thick over time, so if necessary, add the remaining milk in small portions. Almost ready porridge should have a liquid appearance, since as it begins to cool it will acquire a denser consistency.

After adding butter, remove from heat. Cover with a lid and let rest for a couple of minutes. The porridge will be even tastier if served with ground nuts, jam or honey.

For everyone who is interested healthy eating you need to know how to cook corn porridge in water correctly, because it is in this method of preparation that it is most useful. This food, despite its low calorie content, makes it possible to quickly get enough, which is very valuable for people struggling with excess weight.

The high potassium content of corn grits strengthens the heart vascular system, so Moldovans are less likely to visit cardiologists (they eat mamalyga, a dish made from corn flour, every day). Moldovans consider mamalyga a remedy for male impotence, although this property of the product has not been proven by scientists. But the Italians glorify crushed yellow grains more than other peoples. Polenta is the name of a traditional dish made from corn flour in the north of the Apennine Peninsula, where it has been known since the 16th century. During this time, polenta has gone from a poor porridge to a rich snack. It is served in respectable Italian restaurants, democratic “canteens” and fast food establishments. Analogues of polenta are found in different countries. In Georgia it is called gomi, in Serbia - kachamak, in Ossetia - dzykka. In Romania, as well as in Moldova, mamaliga has gained the status of a national dish.

Nuances of choosing corn grits

All commercially available corn grits are produced in the same way, by crushing refined grains. But the degree of grinding of raw materials varies. There are 5 “calibers” of grains: from the smallest particles to large elements. It is necessary to choose a product based on the desired end result.

Coarse cereal is most effective for cleansing the intestines, but it takes longer to cook than others.

Medium grind product contains a maximum of useful substances and is suitable for everyday use. It takes little time to cook - 30 minutes.

Fine grind used to produce products instant cooking. They only need to be cooked for 15 minutes over low heat (option for baby food just brew with boiling water).

Signs of good corn grits:

Uniform bright yellow tint;
Absence of elements of a different color, foreign inclusions;
Integrity of packaging (the contents of the printed package must be consumed within a month).

It is advisable not to buy corn grits for future use, as it is difficult to comply with its storage conditions. It preserves its properties as much as possible at ambient temperatures from -5 to +5 degrees. Immediately after opening the bag, pour the purchased cereal into glass jar and hide it in a place protected from light.

Recipe

To prepare corn porridge in water, you need special utensils. Historically, maize groats were cooked in copper containers, but you can do without such “exotics.” You will definitely need a saucepan with a thick bottom. You can cook corn grits in a slow cooker or in the oven (for this you use a thick casserole with a lid).

Taste Info Second: cereals

Ingredients

water – 2 tbsp.;
corn grits - 0.5 tbsp;
butter – 5-15 g (per serving);
salt – 0.5 tsp.

How to cook corn porridge with water correctly

Rinse the corn grits thoroughly. Pour water into a saucepan and bring it to a boil, add salt. Carefully place the washed cereal into boiling water.

Bring the contents of the saucepan back to a boil. Reduce heat and cook until required thickness, covered. During the cooking process, the capricious porridge “strives” to stick to the walls of the container, and it also “spits”. Therefore, do not leave it unattended; stir the contents of the pan with a wooden spoon. Continue cooking like this for 30 minutes.

After there is no water left at all, you should cover the saucepan with porridge and leave it for several hours. This technique is especially important for preparing coarse corn grits. You can eat the porridge right away, but after several hours under the blanket, it becomes much more tender, the solid particles soften. A sign that the porridge is ready is that it begins to pull away from the walls of the dish.

Corn porridge on the water - too much simple food. But with a little effort, the dish is transformed. Even a spoonful of butter in a plate turns porridge into a delicacy, but you can get creative.

Sauces, mushrooms, cracklings, vegetable stew, meat, liver in sour cream - all this successfully enriches a dish with a neutral taste. To add variety to your meal, serve corn porridge with roasted vegetables and stew. Bon appetit!

Proportions of water and corn grits for different types corn porridge:

	Quantity	Quantity	Notes
Viscous (liquid)			Use finely ground grains
Thick (crumbly)			Pre-fry coarse grains in a dry frying pan
			Cook from corn flour, stir continuously, do not cover the pan.

Note to the hostess

You don’t have to have the temperament of an Italian chef to get a delicious porridge from corn grits on water as a result of a culinary experiment. To do this, it is enough to supplement the cooked cereal with honey, stewed pumpkin, raisins, fruits, berries (fresh or frozen). Dried apricots, peaches, bananas, and apples are suitable. This porridge is more like a dessert.
There are cooking options when milk and sugar are added to corn porridge cooked until half cooked. In this case, the water norm (from the table) is divided in half and one half is replaced with milk. Previously, we talked in detail about.
Thick porridge (such as polenta) is cooled and cut into pieces or layers (this is done with a fishing line; it is not advisable to use a knife). This polenta is eaten instead of bread or baked in the oven, filling the gaps between the layers with cheese.

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

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

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

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

You can cook cereals:

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

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

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

To make the porridge tasty

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

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

Basic recipes - porridge with water

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

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

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

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

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

Quick cooking in a slow cooker

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

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

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

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

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

At the very end of cooking, add butter.

Milk sweet porridges

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

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

For 1 serving you will need:

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

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

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

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

Place a piece of butter in the finished dish and serve.

Corn porridge with apple

You can cook maize porridge in milk with different fruits. They will add additional sweetness, a unique aroma and freshness to the dish.

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

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

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

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

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

Corn and banana breakfast for children

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

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

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

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

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

Place the butter and the remaining banana cut into slices onto the prepared portion.

Variations on the theme of hearty dishes

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

Bright porridge with vegetables

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

This porridge is prepared from finely ground corn grits. If there is none, then just use a coffee grinder and grind the existing cereal.

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

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

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

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

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

To the delight of the meat eater

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

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

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

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

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

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

World masterpieces of corn porridge

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

Banosh - kulesh in Hutsul

The famous dish of Western Ukraine is banosh. Served with mushrooms and cheese.

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

Want something interesting?

For the sauce:

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

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

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

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

How to make the sauce

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

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

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

Polenta - a peasant dish from Italy

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

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

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

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

After the beep indicates the end, add the grated Parmesan cheese to the cereal and stir. Place the prepared polenta in a greased pan.

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

Mamaliga - a piece of sunshine given by the Romanians

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

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

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

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

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

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

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

Thanks to all its vitamins, it has a wonderful effect on the heart, your nerves and even the production of red blood cells. Corn is the third most important cereal on Earth! During cold winter and in the rainy autumn it will strengthen your immunity. When overeating any harmful, but delicious products It will help cleanse the body of toxins and waste, and then normalize the functioning of the stomach. Let's look at some recipes and figure out how to correctly - how many and what ingredients are needed for a particular dish, what proportions to follow and how long to cook the porridge.

Simple recipes using water

From cereals, in a saucepan

How to properly cook porridge using water from cereals and cook it very well tasty dish?

For this you will need:

Prepare all ingredients. You need to choose high quality cereals and oil. The grain can be polished, fine or coarse. If you need to quickly prepare a dish, you should choose the finest grind, which is usually used to cook porridge for a child. Take a saucepan or saucepan for cooking.

IMPORTANT The walls and bottom should be thick.

Step by step method cooking:

Place a pan of water on the fire and bring to a boil.
After boiling, add the cereal to the pan.
Mix thoroughly.
Cook for 30 minutes.
Add salt and stir.
Cover with a lid and reduce heat to low.
Cook until done, stir occasionally. The water should be absorbed (about 25 minutes).
Add sugar, butter and mix again, dissolving them completely.
Cover the pan with a towel and let the porridge sit for about half an hour.

From flour, in a slow cooker

You will need:

Rinse the cereal well until the water runs clear.
Place butter on the bottom of the multicooker bowl.
Place in the “Fry” mode for a couple of minutes.
Sprinkle in the corn grits when the butter has melted a little.
Add salt and stir.
Turn off the Roasting program.
Add water and mix well.
Close the lid and select the “Porridge” (“Grains”, “Buckwheat”) mode. If there is none, then turn on the “Multi-cook” mode.
Set the time and temperature (35 minutes, 150 degrees).
After cooking, let the porridge stand with the lid closed on the heat.
The porridge is ready and can be served. If desired, you can add another piece of butter.

From crushed

How to properly cook porridge from crushed corn in water?

You will need:

Step-by-step cooking method:

Rinse the cereal well until the water runs clear.
Pour water into the pan. Add salt. Bring to a boil.
Add cracked corn and reduce heat (lower than medium).
Cook for 25-30 minutes, stirring constantly.
Turn off the fire. Cover with a lid and leave for 10 minutes until the porridge is ready.
Add oil and mix well.
The porridge is ready and can be served.

Sweet dairy

In the oven with raisins

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

You will need:

To prepare, you will need a clay pot. Step-by-step cooking method:

Rinse the cereal well until the water runs clear.
Soak the raisins for 15 minutes in hot water.
Pour water and milk into the pot.
Add corn grits, salt and sugar.
Add raisins and mix well.
Place the pot in the oven for 30 minutes, preheat it to 200 degrees.
Take out the porridge and stir it.
Place the pot in the oven for another 15 minutes.
Add oil and stir. You can add more sugar if desired.
The porridge is ready and can be served.

With apple

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

You will need:

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

Step-by-step cooking method:

Rinse the cereal well until the water runs clear.
Grate the peeled apples on a coarse grater.
Pour water and milk into a saucepan. Boil.
Add cereal, salt and vanilla sugar. Cook over medium heat for about 20 minutes, stirring constantly.
At the end of cooking, add apples and butter. Mix well, remove from heat.
Let the porridge brew (about 20 minutes).
The porridge is ready and can be served.

Breakfast with banana

You will need:

Step-by-step cooking method:

Rinse the cereal well until the water runs clear.
Finely chop the banana.
Pour the cereal into the pan.
Pour in water and bring to a boil, stirring constantly so that the porridge does not burn.
Add salt and sugar when the water is absorbed.
Pour in milk, add butter, mix well.
Add banana pieces.
The porridge is ready and can be served.

For babies

REFERENCE! For your baby's first feeding you can use cornmeal, this is finely ground cereal.

You will need:

corn flour (4 tbsp);
water (250 ml, can be divided in half with milk);
butter (2-3 g).

Step-by-step cooking method:

Hearty dishes

With vegetables

You will need:

Step-by-step cooking method:

Rinse the cereal well until the water runs clear.
Bring the water to a boil.
Add cereal, salt.
Cook over low heat for 45 minutes, stirring constantly so that the porridge does not burn.
At the same time, chop the onion.
Grate the peeled carrots on a coarse grater.
Place onions and carrots in a heated frying pan, add a mixture of peppers and salt.
Fry for 3 minutes.
Pour in boiling water and simmer for another 5 minutes.
Cut the baked peeled peppers into strips.
Add peppers and peas to the pan and mix well.
Place vegetables on ready-made porridge.
The porridge is ready and can be served.

With meat

You will need:

Step-by-step cooking method:

Prepare the chicken meat and cut into small pieces.
Fry the meat on sunflower oil, add salt, pepper mixture.
Chop the onion and add to the pan, fry until golden brown.
Cut the carrots into cubes, fry with onions and chicken.
Place the chicken and vegetables in a saucepan.
Rinse the cereal well until the water runs clear. Add to meat.
Pour in water, bring to a boil, add salt.
Cook for 5 minutes until the water is absorbed.
Remove from heat and let the porridge sit for about 10 minutes.
The porridge is ready and can be served.

Sunny masterpieces

Hutsul banosh from western Ukraine

You will need:

For cooking you need to use a deep frying pan.

Step-by-step cooking method:

Place sour cream in a frying pan and dilute with water.
Bring to a boil, gradually add corn grits, stirring constantly with a wooden spoon so that no lumps form.
Add salt, cook over low heat, stir constantly so that the porridge does not burn.
Leave for 20 minutes until the porridge thickens, then remove from heat. Small droplets of sour cream fat will appear on the surface.
Let it brew for 15 minutes covered.
Chop the bacon, fry in a frying pan until golden brown with chopped onion.
Grate the cheese on a coarse grater.
Place the porridge on plates, place cracklings and fat on top, sprinkle with cheese.
The dish is ready and can be served.

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

Watch a video about the Transcarpathian style banosh recipe:

Peasant polenta from Italy

You will need:

corn flour (1 cup);
water (4-5 glasses);
oil;
parmesan (optional);
salt (to taste);
pepper (to taste).

Let's consider two types of preparation classic polenta: soft and hard. You can choose according to your preference.

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

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

About the benefits

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

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

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

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

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

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

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

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

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

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

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

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

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

Such food on the water - very tasty and healthy dish . Recently, this porridge has become increasingly popular among those who lead a healthy lifestyle and try to eat right. Regular use Eating porridge with water helps to lose weight, cleanse the body of toxins and improve overall well-being. The main thing is to prepare this dish correctly, completely following the detailed step-by-step recipe.