Corn porridge on the water recipe. Corn porridge with mushrooms

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. How to cook porridge

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 porridge recipe from cornmeal- 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 on the stove, 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 with corn grits

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 children's table yogurts will support it, homemade jam, canned peaches. We invite you to learn how to quickly cook corn porridge in milk, water and in Italian.

On milk

Milk porridge is easy to cook, you just need to keep the proportions, then it will turn out delicious, like in a kindergarten. The ideal solution and easy way 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 1-2.5% fat and dilute it with water, you get porridge as in the photo.

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 cook in 15 minutes.

IN 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. IN winter time will become a real storehouse of vitamins corn gruel with apples.

On the water

A porridge without milk 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. 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, put on a tray lined with cling film. Form a layer 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 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 do tasty dish according to the old Italian recipe. They will become great addition your daily diet!

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

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

After acquiring the main component, you can start cooking.

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

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

How to cook corn porridge in water:

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

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

Cooking in a multicooker

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

To make porridge, you need the following ingredients:

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

How to cook porridge from corn grits:

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

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

With the addition of pumpkin

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

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

pumpkin pulp;
water;
butter;
salt.

How to cook pumpkin-corn porridge:

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

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

Corn porridge on the water in the oven

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

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

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

How to make porridge from crushed corn in the oven:

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

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

How to cook for a child

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

To prepare baby porridge, you need the following products:

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

How to cook porridge for a child:

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

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

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

The benefits and harms of corn porridge on the water

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

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

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

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

Did you know? Romanians and Moldovans, for whom national dish is hominy (corn porridge), diseases of the heart and blood vessels are much less common.

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

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

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

Corn porridge is rightfully considered one of the most beneficial for human health. But you need to understand how porridge, so that it is not only a generous storehouse of vitamins and amino acids, but also pleases with its taste. Regular addition of such a dish to your diet will allow you to lose weight, rid the body of toxins, toxins and harmful radionuclides.

Features of corn porridge

Corn is a healthy product, but in order to understand how to cook corn porridge, you need to familiarize yourself with some of the nuances. Proper preparation porridge on the water will help to achieve the following results:

restore intestinal microflora,
lose extra pounds,
normalize the process of digestion.

Thanks to a large number fiber contained in the porridge, its main function is to stabilize the digestion process. Corn porridge has low calorie and therefore widely used in diet food. It very quickly copes with the cleansing of the intestinal cavity and stomach, gradually inhibiting the processes of decay and fermentation. It has a beneficial effect on the process of lowering cholesterol levels in the blood.

Cooking technology

There is no need to talk about how to cook corn porridge for a long time, because the process is extremely simple. You just need to know exactly the following points:

compliance with the proportions of liquid and cereals;
cooking duration.

It is also very important to correctly choose both the main and additional components of the dish. Each hostess prepares such a dish in her own way, because everyone has different taste preferences. For some, corn porridge is ideal as a side dish for various vegetables, mushrooms or meat dishes, while others do not imagine the beginning of the day without sweet options for this dish.

Be sure to thoroughly rinse the cereal, and then pour it into the already boiling water, salt and stir well. After boiling porridge, it usually needs to be cooked for about half an hour on a minimum heat. During this time, it should become very thick. So that the porridge does not burn, it will sometimes have to be stirred during the cooking process. The pan, which was just removed from the heat, needs to be wrapped in a terry towel, after throwing butter into the porridge. Leave it like that for another 30 minutes so that the dish is infused.

The final recipe can be unique for any housewife, because everyone can add their own ingredients to it. But they complement ready meal. So, as additional products can be used:

mushrooms;
meat;
fried onions;
vegetables;
fruits and berries.

The last components will make porridge for children especially tasty. Ideal for raspberry, banana, strawberry, apple and currant. This can be boiled in milk.

What are the secrets of making porridge from corn?

There are many nuances of how to cook corn porridge that you need to consider when cooking. Here are some secrets for making perfect porridge:

Grinding Corn grits come in fine, medium and coarse grinding. The use of the first type is preferred in baby food, as well as in instant cereals. It will be enough to boil such cereals for 15 minutes. For most corn porridge dishes, medium flour is used, which takes about half an hour to cook. Most effective method colon cleansing is coarse corn grits, but it is cooked for more than 50 minutes.
Cooking technology. For perfect cooking and in order to avoid burning the porridge, it is recommended to use a saucepan with a thick bottom or a ceramic pot. Perfect solution in this case - send the pot of porridge to the oven, in which case an incredible flavor can be guaranteed. You can also cook porridge in a water bath.
What to do if the porridge is burnt? You can revive it. To do this, you need to throw it into a clean container and put a crust of fresh black bread on it. Bad smell will disappear after half an hour under a closed lid.
How to cook corn porridge so that it does not boil? To do this, fry the cereal in a pan (dry), stirring gently. This simple manipulation will help to avoid boiling porridge.

Corn porridge cooked with milk

This dish will great option for children's breakfast. The qualities of porridge make it possible to use it even for first-year babies. But how to cook small corn porridge so that it is as healthy and tasty as possible? If the porridge is prepared for small children, then it is better to make it more liquid and serve until it thickens. This can be done by using milk with a low percentage of fat.

Before you cook corn porridge from small cereals in milk, you need to prepare the following products:

corn grits - 2 tbsp. l.;
milk - 1 cup (about 150-200 grams, depending on how liquid the porridge should be);
water - ½ cup;
a piece of butter;
sugar - 1 tsp (usually this component is added to taste).

Stages of cooking milk corn porridge

Knowing how to cook corn porridge properly, you can cook really tasty and fragrant product. But if this knowledge has not yet been acquired, you just need to strictly adhere to the recommendations of experts who distinguish the following stages in cooking porridge:

In a saucepan, mix milk with water and put on fire, then add sugar.
As soon as the liquid boils, you can pour the prepared cereal, mixing thoroughly. Simmer for 15 minutes, reducing heat to low.
After this time, you need to add a little butter, because it can make the dish fragrant, and cook for another 15 minutes.

It will not be possible to simply pour the porridge and leave it on the fire, because during the cooking process the dish requires careful and constant stirring.

By the way, baby nutrition experts recommend replacing sugar with honey and putting it on a plate right before serving. Perfectly dried fruits and nuts will be combined with such porridge.

Corn porridge on the water

Knowing how to cook corn porridge in water, you can do perfect side dish to fish or meat. It will be especially tasty with bolognese sauce, which is prepared from tomato, basil and minced meat.

Will be required the following ingredients:

1 st. corn grits;
3 art. water;
a pinch of salt.

Preparation consists of the following steps:

Send a pot of water to the fire. Salt the water after boiling and pour in the cereal, stirring constantly.
Boil for half an hour, stirring the porridge occasionally.

The answer to the question of how much to cook corn porridge on water directly depends on which grind is selected. Yes, and you need to serve the dish immediately after cooking, so as not to get too thick a consistency of porridge.

Aromatic Italian polenta

How to cook Italian corn porridge? Classic recipe involves cooking in thick-walled cauldrons using the coarsest grits. But at home, for cooking it, you can take a simple saucepan. The only caveat is that it is recommended to complement the polenta with a delicate cheese sauce, which will give the dish the spirit of Italy.

You will need the following products:

1 glass of corn grits;
4 glasses of water;
¾ cup milk;
100 grams of any hard cheese;
a little flour (a tablespoon with a slide will be enough);
½ pack of butter;
spices (for classic dish salt and paprika are used).

Cooking classic Italian polenta

To prepare such a fragrant and tasty dish that came to us from sunny Italy, you will need to conjure a little over it, but believe me, it's worth it.

Bring water to a boil in a saucepan (it is better to choose dishes with a thick bottom), and then pour in the corn porridge prepared in advance. How long to cook corn porridge? This recipe suggests that half an hour will be enough. The fire must be slow. And also porridge must be constantly stirred to prevent burning.
Spread out on a tray cling film and put on it ready porridge while simultaneously forming the desired layer. Leave to thicken.
Melt the butter in a frying pan and add flour, simmer the mass a little, and then add spices and grated cheese to it.
Cut the cooled polenta into pieces and pour over. delicate sauce from cheese.

By the way, the most tender will be the mass, which during the cooking process must be whipped with a whisk. And to give a velvety taste, you can pour a spoonful of olive oil.

Try the suggested recipes, and they will certainly become a worthy addition to your family's daily diet.

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

How long is corn grits cooked?

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

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

Technology of cooking corn grits

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

Instructions for cooking corn porridge:

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

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

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

A few more tips for cooking corn porridge:

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

Dish recipes

Roasted porridge with raisins.

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

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

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

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

Fruit porridge.

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

We will need:

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

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

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

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

Corn dish with meat.

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

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

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

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

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

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

How to cook corn porridge with milk

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

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

How to cook hominy

Products for cooking hominy
Polenta - 100 grams
Pork - 200 grams
Eggs - 2 pieces
Water - 300 milligrams
Salt, pepper - to taste
Brynza / Feta - 1 tablespoon
Butter - 2 tablespoons

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

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

Fun facts about polenta

Polenta is a flour made from corn grits that is boiled with water until thick.

The cost of polenta in Moscow is 100 rubles/half a kilo (price in Moscow as of June 2017).

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

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

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

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

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

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

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

How to cook corn porridge in water

Products
Corn grits - 1 cup
Water - 2.5 cups
Salt - 1 teaspoon
Sugar - teaspoon

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

Fkusnofakty

- Corn porridge is suitable as a side dish for meat dishes.

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