How to cook porridge from corn grits. Tricks for preparing a delicious dish

Good day, dear readers and friends. The other day, while thinking about what to cook for dinner so that the dish was not only tasty, but healthy and light, I remembered one wonderful porridge that I really loved as a child. No, this is not semolina or oatmeal.) We are talking about corn. In many countries, dishes from corn grits very popular, and in Italy they are even served in expensive restaurants.

Usually it is prepared with milk, but you and I, dear girls, will make our dish more dietary and replace milk with water. And today I will tell you how to cook corn porridge on water, as well as in combination with what vegetables and fruits it will not only be healthy, but also extremely tasty and aromatic.

Light corn porridge for breakfast

In the morning we are always in a hurry and do not always have time to have a full breakfast. IN best case scenario On the go we snack on a sandwich or a bun with jam. I suggest making healthy corn porridge for breakfast. By the way, it is prepared quickly, simply and does not require any effort from you.

We will need:

four glasses of distilled water;
a pinch of salt;
spoon of butter.

How to cook:

Before cooking the cereal, we must rinse it thoroughly. To do this, I pour it onto a very fine sieve and rinse it several times under running water.
Now put the water in a saucepan on the stove and wait for it to start boiling. Pour the cereal into boiling water, immediately stir with a spoon until lumps form, reduce the heat to low, add salt and cook until cooked for about half an hour.
Add oil to the finished dish, cover with a lid and let stand for ten minutes. Everything, as I promised, is very easy and fast! We invite our family to the table and treat them to a delicious and healthy breakfast.

For the youngest family members, you can make this dish sweet by adding a spoonful of honey and grated apple.

After watching the video, you will learn how to quickly cook corn porridge (recipe from the chef):

Crumbly porridge as a side dish in a saucepan

For a side dish, this corn is cooked thicker in a ratio of 1:3. And it goes with almost everything. You can apply to her fish cutlets, and oven-baked chicken, and even stewed vegetables.

We will need:

a glass of corn grits (preferably medium grind);
three glasses of water;
a pinch of salt;
two to three teaspoons of vegetable oil.

How to cook:

We wash the corn in a sieve to remove all dirt.
Pour it into a saucepan, fill it with water and put it on medium heat. After boiling, reduce the heat, add salt and cook for about twenty to thirty minutes, covering with a lid.
Five minutes before it’s ready, pour it into the pan. vegetable oil, this simple secret will make the porridge crumbly.
Let the finished dish stand for ten minutes under the lid and serve.

If there is leftover porridge for the next day, you can cut it into squares, fry it a little in a frying pan and serve it for breakfast instead of toast.

Corn grits dish in a slow cooker

In my opinion, this porridge has only one drawback - it sticks to the walls of the saucepan and then it is very difficult to wash it. So I started cooking it in a slow cooker. And you know, dear girls, this turned out to be a very good decision, because now I don’t have to waste time and effort on cleaning the pan.

We will need:

one glass of corn (medium or finely ground);
four glasses of water;
a pinch of salt;
a teaspoon of vegetable or butter.

How to cook:

We wash the cereal and pour it into the multicooker bowl.
Pour in water (it is advisable to boil it first), add salt, immediately add vegetable oil and place in the multicooker.
Cook the cereal in the “porridge” mode. After our kitchen assistant signals the end of cooking, let the food sit a little longer so that it becomes thicker.

You can add grated tomato pulp or a spoon to this dish tomato sauce: you will get a very original and unusual dish, reminiscent of pilaf.

Corn with pumpkin (two options)

Usually millet or pumpkin is boiled with pumpkin. rice cereal. But it turns out that with this healthy vegetable You can also cook corn porridge. And that is not all! I will share with you a step-by-step recipe not only for dishes with pumpkin and chicken. We will also prepare a sweet dish from this cereal, with pumpkin pulp, dried fruits and cinnamon.

Option 1 (salty)

We will need:

one glass of corn (medium grind);
three glasses of water;
two hundred grams of pumpkin pulp;
three hundred grams of chicken (fillet);
small onion;
a few tablespoons of grated cheese;
two to three tablespoons of vegetable oil;
a pinch of seasonings (pepper and nutmeg);
salt.

How to cook:

Wash the cereal and cook until tender.
We cut the chicken fillet into thin strips and fry them a little in oil.
In the same pan where the chicken was cooked, fry the finely chopped onion and grated pumpkin.
Mix boiled cereal with chicken and vegetables, add seasonings and put in the oven. How long should the dish cook in the oven? Since all the components are almost ready, no more than ten to fifteen minutes. Before serving, sprinkle with grated cheese.

You can fry mushrooms along with vegetables, it will only be tastier.

Option 2 (sweet)

We will need:

one glass of corn (finely ground);
four glasses of water;
three hundred grams of pumpkin pulp;
dried fruits (raisins, cherries, dried apricots)
a quarter teaspoon of cinnamon;
sugar (can be replaced with honey).

How to cook:

Finely chop the pumpkin pulp and boil in water for about half an hour.
Add the washed corn to the soft pumpkin and cook for another twenty minutes.
Add cinnamon and pieces of dried fruit to the pan and cook everything together for another ten minutes.
Add sugar or honey to the finished dish.

The food will be even healthier if you add it fresh fruits: for example, an apple or a banana.

Now you know how to properly cook such a healthy, tasty, and most importantly, diet porridge, and I hope that you will spoil not only yourself, but also your family with it more often.

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Reduce your portions by a third - that's what will help you lose weight! Short and to the point :)

Add more or stop? When this question arises, it’s definitely time to stop eating. This is the body giving you a signal that you will be full soon, otherwise you would not doubt it.

Once upon a time, corn was called the queen of the fields, but now it can only be called a regular at movie theaters. Flavored popcorn instead of natural corn porridge fully meets the “on-the-run” diet typical 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 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 prepare corn grits to make the menu varied, tasty and healthy. Want to try? Nothing could be easier!

Corn grits: composition, benefits and cooking features
Corn has been a source of food for humans for 12 thousand years, since the inhabitants of South America began cultivating it. For them it served as the basis for the development of civilization, and for modern gourmets - as raw materials for preparing many of the most different dishes. Corn cobs They are eaten fresh and boiled, baked and canned, and individual grains, but the most profitable option is to process the grains into cereal. Depending on the degree and type of processing, corn grits can be different:

Polished corn grits. The grains are cleared of shells and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from first to fifth.
Large corn grits. The grains are cleaned and crushed, but not polished. Such particles different shapes used to make corn flakes, casseroles and some types of national dishes.
Fine corn grits. The grains are cleaned, crushed and further ground to make them suitable for production. confectionery, porridge instant cooking and other semi-finished products.

The larger the corn grits, the healthier it is, and the more useful substances remains in its composition. 75% of them are represented slow carbohydrates, and only 1% - fat. Therefore, dishes made from corn grits are an excellent source of energy, which is released gradually and relieves hunger for a long time. They are useful for people of any age, from children to the elderly. Athletes value them for nutritional value, and fashion models - for dietary properties. At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals (iron, silicon), the good digestibility of which is ensured by the optimal ratio and presence dietary fiber.

However, people with disabilities should be careful when preparing and consuming corn grits. increased acidity, and especially gastritis or stomach ulcers. 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 if blood vessels and heart muscle are weak. It also does not cause allergies, so it is part of baby food from the first months of life. Older babies, 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 aromatic porridge homo. But first, you should learn how to cook classic corn porridge.

Recipes with corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores you can find fairly small corn grits, the particles of which are the same size and bright yellow in color. This type of grain is the most versatile: it makes good porridges, casseroles, soups, and baking fillings. But still, it’s better to start getting acquainted with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one delicious and hearty lunch. We offer you the most successful, time-tested options:

Corn porridge on 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, add salt and bring to a boil. Place the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly to prevent the porridge from burning and cook for 25 minutes. Then cover with a lid, turn off the heat and leave the corn porridge on the stove for 10 minutes. After this time, add the oil and stir it. Serve the porridge hot with cheese, especially feta cheese), herbs, vegetables - the specified amount of ingredients yields approximately 6 servings of porridge. If you increase the volume of water, the porridge will turn out more liquid, which is not for everybody. Alternatively, you can replace butter vegetable if you want to limit the amount of animal fats in your diet.
Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar and half a teaspoon of salt. Sort and rinse the cereal. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, add salt and bring to a boil. Then add cereal and sugar to boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the oil, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to suit your taste. Sweet corn porridge can be eaten not only hot, but also cooled with jam, condensed milk or honey.
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 the grains and rinse, completely drain the cloudy water. Cut the pumpkin into small equal cubes. Place the cereal and pumpkin in a multicooker bowl, add salt, add sugar and add 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, stir and set in the “warm” mode for another 10 minutes. Cow's milk In this and other recipes, milk corn porridge can be replaced with goat milk. Instead of or together with pumpkin, try adding an apple, pear, grated sweet carrots and/or dried fruits.
Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 Bell 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, add clean cereal and cook until the porridge is ready, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them until foamy. Place two yolks into the prepared, slightly cooled porridge, canned corn and stir. Then add the whipped whites and mix again until smooth. Peel the tomatoes and peppers and chop finely. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, add salt and spices. Grate the cheese and put half of it in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Place cream with additives on top, sprinkle with 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.
Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams each 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 olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, add the cereal and cook over medium heat, stirring. After 7 minutes, add milk to the pan, stir and reduce heat to low. Cook the corn grits until the porridge is ready, covered, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half the amount to ready-made porridge. Stir until smooth. Grease a glass baking dish with oil, place the porridge on its bottom in an even layer of about 1 cm, level it and leave to cool. The cooled porridge should harden. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Post it curd filling onto the porridge and cover with the remaining cheese. Bake in microwave oven for 5 minutes and leave for another 10 minutes after turning it off.

In addition to the listed dishes, you can bake pancakes and pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, highlighting their taste and adding its own taste and aroma. It can be used for breakfast and as a snack. corn tortillas, A sweet pastries with corn grits it turns out tender and crumbly, with a pleasant warm shade. You can cook it on the stove, in the oven, in the microwave and in the slow cooker. In other words, corn grits are a versatile product, equally suitable for both sweet and savory dishes. This means that you will probably love dishes made from corn grits and will cook them often.

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

How to cook corn porridge with milk

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

How long to cook corn porridge with milk? It must be said that porridge made from corn grits with milk does not belong to quick dishes, even highly crushed corn kernels remain very hard, so they take a lot of time to completely boil. You need to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grind, the sooner the grains will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to take coarsely ground corn. Suitable for porridge, Moldavian hominy or Italian polenta corn flour or medium-ground cereal.

Recipes for corn porridge with milk

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

Many people include this tasty and healthy cereal in their daily diet very rarely, because they do not know how to cook corn porridge with milk or even how to cook it with water. There are features that you need to remember before you start preparing this cereal dish. Below you will find different variants corn porridge with photos and step by step description recipes.

Corn grits porridge

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

The classic recipe for corn porridge with milk always remains relevant and in demand. To cook liquid milk soup, you should take 6 times more milk than cereal. For cooking thick porridge-sluts required amount cereals and liquids should be determined based on the standard proportion - 1 cup of chopped corn to 3.5-4 cups of milk.

Ingredients:

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

Cooking method:

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

Corn flour porridge

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

The world famous Moldavian mamaliga is made exclusively from corn flour. Due to the miniature size of the grains, after cooking and cooling the mass turns into an elastic but soft cereal cake, which can be easily cut with a damp knife or thread into portioned pieces. Traditional recipe This wonderful side dish with a photo is described below.

Ingredients:

corn flour - 3 tbsp;
water – 5 tbsp.;
salt – 0.5 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method:

Boil water in a thick-walled saucepan.
Add salt, add vegetable oil.
Add corn flour in a thin stream, while actively stirring the liquid.
Cook over medium heat for 15 minutes, stirring occasionally.
Then reduce the heat to low and continue cooking for another 25 minutes.
Capacity with ready-made dish invert onto a large wooden board. Carefully remove the hominy from the pan.
Let cool slightly, then cut into portions.

For a child

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

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

Ingredients:

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

Cooking method:

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

With pumpkin

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

Corn porridge made with milk and pumpkin turns out to be very tasty, healthy and nutritious. Sunny corn together with sweet and bright pumpkin create a unique flavor duo, and if you cook the dish not just on the stove, but in clay pot in the oven, and top it with a little honey, not even the most fastidious gourmet can resist such a treat.

Ingredients:

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

Cooking method:

Boil the milk. Pour half of it into a saucepan and add the corn there, stirring thoroughly.
Simmer over low heat for 20 minutes.
Pour the other half of the milk over the diced pumpkin pulp. Cover with a lid and leave.
Then place the milk-cereal mixture and pumpkin with milk in layers in a large pot. Sprinkle each layer with a little sugar and top with a piece of butter.
Cover with a lid or foil and place in an oven preheated to 200 degrees for 40-45 minutes.
After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

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

Many peoples highly value the taste and benefits of corn grits, so almost every National cuisine boasts delicious original dish from this cereal. Georgians often prepare unsweetened corn porridge with suluguni cheese, which can easily be replaced with another salty cheese - feta cheese or Adyghe cheese. The authentic name of the dish is elarzhji. Step by step recipe see photo below.

Ingredients:

coarsely ground corn grits – 1.25 tbsp;
milk – 1.7 l;
salty cheese– 450 g;
salt – 0.5 tsp.

Cooking method:

Wash the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
Pour milk into a thick-walled saucepan or cast-iron pot. Place on medium heat and let it boil.
Place salt and cheese into boiling liquid. Stir thoroughly.
Gently add the cereal, stirring continuously.
Continue stirring for about 10 minutes until the mixture begins to thicken.
Then cover the pan with a lid, put on the lowest heat and simmer for another 25-30 minutes. Serve the dish hot.

With dried fruits

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

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

Ingredients:

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

Cooking method:

Rinse the cereal, pour cold water and leave for a couple of hours.
Then drain the water, add fresh water, and put on fire.
Cook for 15 minutes, then add a glass of boiled milk.
Turn off the heat, but leave the cereal and milk on the hot stove for another 20 minutes.
Meanwhile, pour boiling water over the dried fruits and leave for 10 minutes, then drain and cut into small cubes.
Cool the porridge slightly, add dried fruits, sugar and eggs. To stir thoroughly.
Grease a baking dish with butter and place the prepared mixture into it.
Bake in the oven for 15-20 minutes until golden brown.

With meat

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

If you want to cook something hearty and tasty for... family dinner, adopt a recipe for corn porridge with meat and vegetables. Men will like a fattier version with pork or lamb, and if you take lean beef or chicken, it will work low calorie dish, which will not harm the figure. This variation of corn porridge will be an excellent alternative to pilaf.

Ingredients:

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

Cooking method:

Chicken fillet not very cut in large pieces, place in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
Cut a large onion into half rings and add to the meat. Fry until soft and translucent.
Grate carrots onto coarse grater, also send to the frying pan.
Next send cut into half rings bell pepper. Stew the meat and vegetables until half cooked.
Next, pour the washed cereal into the frying pan, add salt, spices, and add two glasses of water.
Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
Before serving, sprinkle with fresh chopped herbs.

With banana

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

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other food, both sweet and salty. If you supplement corn milk porridge with fruits, you will get a real vitamin bomb. Banana is good for this purpose. It is rich in vitamins and microelements, and is easily converted into puree, so this dish is recommended by pediatricians as an essential component of the children's diet.

Ingredients:

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

Cooking method:

Pour milk and water into the pan and let it boil.
Then add salt and carefully add flour.
Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
Meanwhile, mash the banana into a puree and add to the porridge before serving.

In a slow cooker

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

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

Ingredients:

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

Cooking method:

Rinse the cereal well, place it in a multicooker bowl and add water.
Add salt, sugar, mix.
Cook in the “Milk porridge” mode for 25 minutes.
After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.

Video

Corn porridge is considered one of the most useful and valuable for human health. This is not surprising, since it is a generous storehouse of amino acids, micro- and macroelements, iron, silicon and fiber. In addition, it contains a sufficient amount of vitamins B, E, A. If you regularly eat such a dish, prepared according to all the rules, you can significantly lose weight, cleanse your body of radionuclides, fats, harmful toxic substances and toxins. According to studies, those countries in which this cereal is considered national dish, boast a low percentage of cardiovascular diseases. Basically, these are countries such as Moldova and Romania.

Before you learn how to cook corn porridge, you should familiarize yourself with some nuances. Everyone knows that corn is very beneficial for human health. Knowing how to properly cook corn porridge in water, you can lose extra pounds, restore intestinal microflora, and also normalize the digestion process. The main function of corn grits is stabilization digestive process, and in this it is helped by the large amount of fiber contained in its composition.

Corn porridge is low-calorie. It is actively used in the treatment of duodenal and gastric ulcers. This dish is often included in the diet when dietary nutrition. Due to the fact that the calorie content of corn porridge in water is quite low, it quickly cleanses the cavity of the stomach and intestines, and helps slow down the processes of fermentation and putrefaction. With its help, you can reduce the level of bad cholesterol in the blood, cleanse the blood, and also reduce the risk of heart attack and stroke.

Cooking technology

How to cook corn porridge? The cooking process is extremely simple. It is important to know the cooking time and maintain the proportions of cereal and liquid. It is also necessary to correctly select the main ingredients and additional components of the dish. Considering that the taste preferences of all people are different, each housewife cooks in her own way, using a certain amount of ingredients. Many people like to eat sweet corn porridge for breakfast and afternoon snack, and some prepare it as a side dish for meat, mushroom and even vegetable dishes.

The cereal must be thoroughly washed, poured into boiling water, stirred, salted and brought to a boil. Then it should be cooked for thirty minutes on the lowest possible heat. It is important that it becomes very thick. Sometimes it is worth stirring during the cooking process. Then remove the pan from the stove, cover with a lid and wrap it in a terry towel for another half hour, adding a piece of butter.

Each housewife prefers to change the recipe, so she adds additional ingredients. However, they are added to the finished dish: mushrooms, fried onions, vegetables and meat. If children will eat the porridge, you can add berries and fruits to it, and cook it in milk. This porridge goes well with apples, raspberries, strawberries, bananas, and currants. To cook corn porridge in water, the recipe suggests using fresh ingredients.

Ingredients

Preparation

1. First of all, prepare all the ingredients according to the suggested recipe. As for cereals, you should choose high quality product. For cooking you will need a saucepan with a thick bottom and walls, a saucepan into which you need to pour 250 milliliters of water.

2. A pan of water must be placed on the stove at the maximum heat level. Boil.

3. Rinse the cereal thoroughly. When the water boils, add the cereal to the pan and mix thoroughly with a spoon. The cereal will cook for thirty minutes.

4. You should add a little salt to the boiling water with the cereal and stir.

5. After this, you can safely cover the pan with a lid. Reduce heat to low and cook until fully cooked. This will take about 25-30 minutes.

6. Don’t forget to check the contents of the pan and stir occasionally. This is done so that the cereal does not burn or stick to the bottom.

7. When all the water has been absorbed, you need to remove the pan from the stove. To make the consistency of the finished dish thicker and more viscous, you can evaporate it even longer.

8. If desired, add sugar or honey at this stage. In this case, the porridge will turn out sweet. As for honey, it should not be placed in a hot dish, otherwise the product will begin to release toxic substances and lose all its beneficial properties. Honey can only be added to a cooled dish.

10. Stir the contents of the pan with a wooden spoon. It is important that the butter and sugar dissolve completely.

11. Then you need to wrap the pan with the finished dish in a warm towel. Leave for 30-40 minutes. This manipulation is very important, it will help the porridge brew and release all its useful and valuable properties.

12. The dish should be served in portioned plates, first decorated with dried fruits, nuts, and marmalade. It turns out very appetizing, tasty and nutritious. Children will be absolutely delighted if you prepare such a bright, interesting dish for them.

Video recipe

The porridge turns out to be incredibly healthy, nutritious, tasty, and, most importantly, dietary. Thanks to your unique properties, the composition of corn should be present in the diet of adults and children.

Hello, dear readers! In the article we discuss corn porridge. We talk about useful properties ah corn grits. Using our recommendations, you will learn the secrets of cooking porridge on the stove and in a slow cooker, learn how to cook a dish with milk, water, and pumpkin. You will also find out whether corn porridge is allowed for diabetes and what to do if you are allergic to the product.

Corn grits are a product made from corn grains. There are many varieties of cereals, the most common and actively used in cooking is polished.

Corn grits contain:

silicon;
vitamin E;
tryptophan;
potassium;
a nicotinic acid;
thiamine;
pyridoxine;
cobalt;
lysine;
riboflavin;
iron;
magnesium;
carotene.

The calorie content of cereal is 325 Kcal per 100 g. product. At the same time, the share of proteins is 10%, carbohydrates - about 56%, fats - about 2%, water - about 1%, dietary fiber - 24%.

Beneficial features

The beneficial properties of cereals include easy digestibility. The presence of fiber allows you to free the body from waste and toxins, as well as prevent the process of fermentation in the intestines.

The iron contained in the product has beneficial influence on the circulatory system, strengthens the immune system. Potassium helps normalize work of cardio-vascular system. Magnesium is responsible for improving sleep and increasing stress resistance.

Cobalt stimulates the production of red blood cells and is also involved in the absorption of iron.

Corn porridge: benefits and harms

The benefits of corn porridge are as follows:

Improves the condition of skin and hair.
Stabilizes blood cholesterol levels.
Promotes weight loss.

Corn porridge has many beneficial properties, but also a number of contraindications:

increased blood clotting;
ulcer;
dystrophy.

In all other cases, the use of the product is not prohibited.

How to cook corn porridge

Taste finished product largely depends on the method of preparation. The dish is prepared on the stove or in a slow cooker. Each method has its own characteristics:

If you cook porridge on the stove, you need to monitor the process.
If you cook in a slow cooker, you have free time, you can do several things at the same time.

Another advantage of cooking in a slow cooker is that the porridge turns out crumbly, you don’t need to constantly stir it and be afraid that the dish will burn.

How to cook corn porridge on the stove

Secrets of cooking corn porridge on the stove:

Before cooking, rinse the cereal using a sieve.
Cook the porridge in a saucepan with a thick bottom. During the cooking process, the product often burns; stir the cereal constantly.
Cook medium-ground grains for half an hour over low heat.
Pour the cereal into the water, salting it in advance.
If you want the porridge to have liquid consistency, use 4 glasses of water. For thick porridge, you need to take 600 ml of liquid per glass of cereal.

How to cook corn porridge in a slow cooker

To cook, activate the “Porridge” mode.
Reduce cooking time using the Multicook mode. The porridge will be crumbly if you initially cook it on the “Porridge” mode for 25 minutes, and then on the “Multi-cook” mode for another 10 minutes.
Add the amount of liquid based on your desired consistency. For getting crumbly porridge use 3 cups of water, liquid - 4 cups.
Do not use the keep warm setting for cooked food.
Ready porridge should be consumed immediately.

Corn porridge with milk (milk)

Porridge with milk will be an excellent breakfast not only for adults, but also for children from 1 year old. For cooking, use milk with 2% fat content; if desired, you can dilute it with water.

You will need:

cereal - 40 gr.;
butter - 20 gr.;
water - half a glass;
milk - 150 ml;
granulated sugar - 10 gr.

How to cook:

Take a saucepan with a thick bottom, pour milk, water, sugar into it, and then put it on fire.
Wait for the milk to boil, then add the cereal, continue to cook for a quarter of an hour over low heat, stirring.
Add butter, then cook for another 15 minutes.

Calories:

Calorie content per 100 g. product 120 Kcal.

Corn porridge on water

Porridge with water is allowed for people watching their weight. Do not use for cooking old cereal to avoid lumps and bitter taste.

You will need:

cereal - 180 ml;
water - 200 ml;
salt - 10 g;
butter - 20 gr.

How to cook:

Prepare the cereal, rinse it under the tap.
Place the pan on the stove, add water, and bring to a boil.
Pour the cereal into the pan, add salt, then cook for half an hour, stirring constantly.
After the dish is cooked, add oil to it and stir.
Remove the pan from the stove, cover with a towel, wait a quarter of an hour, then you can serve.

Calories:

Calorie content per 100 g. product 141 Kcal.

Corn porridge with pumpkin

Porridge with pumpkin is not only tasty, but also healthy dish. The total cooking time does not exceed 1 hour.

You will need:

cereal - 100 gr.;
milk - 300 ml
pumpkin - 0.3 kg;
granulated sugar - 20 gr.;
salt - 2 pinches;
butter - 45 gr.;
water - 250 ml;
vegetable oil - 25 ml.

How to cook:

Prepare the pumpkin by washing, peeling, cutting off the rough rind, removing the seeds, and then cutting into small cubes.
Place the frying pan on the fire, pour oil into it, then fry the pumpkin for 5 minutes, stirring.
Add half the milk to the pumpkin and reduce heat.
Take a pan, pour cereal into it, add water, add salt and cook for 6 minutes over low heat.
Grind the finished pumpkin with milk using a blender.
Mix the pumpkin with the cereal, then pour the remaining milk over the mixture and add sugar.
Continue cooking the product under a closed lid over low heat for 10 minutes.
Remove the dish from the stove, add a little oil, cover with a towel for 20 minutes, after which you can serve it.

Calories:

Calorie content per 100 g. product 100 Kcal.

Is it possible to have corn porridge if you have diabetes?

Eating corn porridge is beneficial not only for children and those who are losing weight, but also for people suffering from diabetes.

This is due to the fact that the product has an average glycemic index. Consuming the product helps lower blood sugar levels.

Another advantage is the presence of large quantity useful microelements and vitamins.

Before including porridge in your diet, be sure to consult your doctor.

What to do if you are allergic to corn porridge

Although corn grits are a low-allergenic food, some people experience an allergic reaction.

What to do if you have allergies:

Eliminate the product from use. If you doubt that cereal was the cause, get tested to identify the allergen.
Follow a special diet and do not include new foods in your diet.
Take medications - sorbents, antihistamines. Consult your doctor before using medications.

Most often, allergies occur in young children. For preventive purposes it is recommended:

introduce complementary foods in a timely manner, following the nutritional plan proposed by the pediatrician;
increase the child's immunity;
If one of the family members is allergic to the product, then the child should not be given it, or the child should be tested in advance to detect an allergy to gluten.

What to remember

Eating corn porridge does not harm children, diabetics or those losing weight.
Porridge cooked in a slow cooker has a crumbly shape and is easier to cook than on the stove.
If you suspect an allergy, you should exclude porridge from your diet and get tested for the allergen.

See you in the next article!