Various recipes for corn porridge: how to cook it so that the dish turns out very tasty? Cooking corn porridge in milk is easy, fast, and most importantly - delicious

In our country, porridge has been loved for a long time.

They are healthy, tasty, and easy to prepare.

Usually, many people cook buckwheat, rice, millet porridge, occasionally diluting them with oatmeal, semolina porridge.

But not everyone remembers about corn porridge, or they remember, but they are in no hurry to buy corn grits, because they do not know how to cook it.

Often it turns out to be harsh and not very tasty.

But, knowing some of the nuances and following detailed instructions, you can make excellent corn cereals in milk from corn grits, and not only sweet ones, but, for example, with mushrooms and vegetables.

Correctly cooked corn porridge with milk can be a great breakfast or a hearty, but not burdening dinner. Sweet porridge is served with fruits, berries, honey, jam. Unsweetened - with meat, mushrooms, vegetables. However, even without addition, corn porridge with milk turns out to be tasty and complete.

Step by step video recipe

Cooking corn porridge is easy, the main thing is to follow a few requirements:

1. Corn grits must be rinsed before cooking. You can simply put the cereal in a saucepan, fill it with water, drain, repeat the procedure until clear water. Or pour the cereals into a sieve with a mesh of a suitable size and rinse under running water. The second option is convenient, as it takes less time and the cereal is cleaner.

2. Next, the porridge is laid out in a saucepan with thick walls and bottom, poured first with water and simmered until it boils completely, only after that add milk and additional ingredients to taste: salt, granulated sugar, sweet butter, fruits, vegetables, etc.

3. Cook corn porridge for an average of 15 minutes. It all depends on the size of the grind. For example, cooking cornmeal porridge does not take more than 10 minutes, finely ground cereals - 15 minutes, medium - 20 and large - 25 minutes. The process can be accelerated even if you have coarse cereals: after the porridge has sweated in water, immerse a blender in it and chop it, and then fill it with milk.

4. To prepare thick porridge, use about three glasses of liquid, for thinner porridge - at least four to five glasses.

5. Please note that the cooked porridge thickens during the infusion. Focus on this fact by adding milk and additional ingredients.

1. How to cook corn porridge in milk

Ingredients:

- a couple of glasses of water

- 3/4 cup corn grits;

Cooking method:

1. Pour the cereal into a saucepan of a suitable size, fill it with two glasses of water.

2. Bring the mass to a boil, reduce the heat to a minimum. After adding salt, cook until the water is completely absorbed, stirring the porridge from time to time so that it does not burn.

3. Pour in milk without leaving the stove, cook corn porridge for five minutes.

4. Remove from heat, mix thoroughly, wrap in a warm towel or blanket, let it brew and soak for 20-30 minutes.

5. Serve sprinkled with sugar or covered with honey. Season with butter if desired.

2. How to cook sweet corn porridge in milk with dried fruits

Ingredients:

- a glass of corn grits;

- three glasses of water;

- two glasses of milk;

- 80 grams of sugar;

- half a packet of vanilla sugar;

- a third of a pack of butter;

- dried fruits to taste (raisins, dried apricots).

Cooking method:

1. Rinse the corn grits, put them in a saucepan.

2. Fill with water, bring to a boil over high heat, then reduce the fire and simmer the porridge until all the water is absorbed.

3. Pour in two glasses of milk, add salt and two types of sugar. Cook the corn porridge over low heat until cooked through.

4. Add butter. We mix.

5. Put the porridge into plates, sprinkle with pre-soaked, thoroughly washed, chopped dried fruits.

3. How to cook corn porridge in milk with a banana

Ingredients:

- 200 grams of corn grits;

- two cups of water and milk;

- salt and sugar to taste;

- 30 grams of butter;

Cooking method:

1. Pour cereals into a saucepan, rinse it, fill it with a glass of water.

2. After boiling, add a little salt and, if necessary, granulated sugar.

3. Simmer the porridge over low heat for about 10 minutes, then grind it with an immersion blender.

4. Fill the corn mass with hot milk, spread the butter.

5. Bring to a boil, turn off the heat.

6. Knead the pulp of bananas with a fork or in a blender, spread the mashed potatoes into the porridge.

7. Thoroughly mix everything, let stand before serving for 5-7 minutes.

4. How to cook corn porridge in milk with pumpkin and prunes in a slow cooker

Ingredients:

- half a glass of corn grits;

- 300-350 grams of pumpkin pulp;

- 8-10 pcs. prunes;

- 60 grams of butter;

- sugar and salt to taste.

Cooking method:

1. We wash the corn grits.

2. Cut the pumpkin pulp into small cubes.

3. Fill the prunes with cold water for 20-30 minutes, then rinse and cut into small pieces.

4. Put corn grits, pumpkin and prunes in a multicooker bowl.

5. Fill the mixture with water and milk, add sugar, salt, add butter.

6. We set the "Porridge" mode for 45 minutes.

7. After the beep, open the lid, mix the porridge thoroughly.

8. Insist before serving, covering the lid for 3-7 minutes.

5. How to cook corn porridge in milk with mushrooms

Ingredients:

- a glass of wholemeal cornmeal;

- a liter of high fat milk;

- 200 grams of fresh mushrooms;

Cooking method:

1. Pour two tablespoons of vegetable oil into the pan, spread the mushrooms, cutting them into not too large pieces.

2. Fry the mushrooms for 20 minutes until fully cooked, stirring occasionally.

3. Pour milk into a saucepan, bring it to a boil, reduce the gas to a minimum.

4. While stirring, add in small portions, best of all in a thin stream, corn flour.

5. Add a little salt, spread the sour cream. Cook, continuously stirring the mass in a circle and not letting it boil, for about 5-8 minutes.

6. Put the porridge on a plate, sprinkle generously with mushroom fry.

6. How to cook corn porridge in milk with croutons

Ingredients:

- 100 grams of corn flour;

- two glasses of milk;

- two slices of white bread;

- a teaspoon of cinnamon;

- a tablespoon of anise seeds;

- 50 ml of olive oil;

- 30 grams of sugar.

Cooking method:

1. Put the anise seeds in hot oil, stirring, fry them for 2-3 minutes, after which we decant the oil.

2. Warm the strained butter again, fry the bread on it, after cutting it into triangles, until a pleasant golden blush on both sides.

3. Put the finished croutons on a paper towel, thus allowing the excess oil to drain.

4. Pour the corn flour with one glass of milk, stir so that not a single lump remains.

5. Heat the second glass of milk, pour the corn mass into it in small portions.

6. Add a spoonful of olive oil, sugar, mix. Simmer, stirring for 2-3 minutes.

7. Pour in the cinnamon, stir and remove the porridge from the heat.

8. Serve corn porridge with spicy golden croutons.

How to cook corn porridge in milk - tricks

- Instead of cereals, you can use corn flour, this will not affect the taste of porridge in any way. But the cooking process will take less time.

- If you still use cereals, bring it to half-readiness in water, only then pour in milk, otherwise the grains will turn out to be harsh and crunchy.

- If during the cooking process you get too thick porridge, dilute it with hot milk.

- When adding fruits to the porridge, you can grind them in a blender and mix with the ready-made porridge, or put them on top of the pieces into the porridge placed on the plates.

- Milk for porridge can be replaced with cream.

- Choose a thick-walled saucepan or stewpan, cauldron for cooking corn porridge. The correct choice of dishes and constant stirring will prevent you from burning the porridge.

- Corn porridge with milk can be cooked in the oven, then it does not require constant stirring. In this case, bring it to half-readiness in water, transfer to pots, add salt, sugar and butter, pour milk, simmer at 160 degrees for 20-30 minutes.

This is the only name of this cereal in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, then all over the world it was cultivated for a very long time. And cereals made from corn (maize) 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). There is no gluten in this porridge, which helps to improve digestion.

Also, corn is able to remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Lovers of diets can eat corn without fear, because 100 g of cereal contains 337 kcal, and in ordinary lean porridge on the water - 141 kcal.

You can cook cereals:

over 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, the dish will turn out faster and will definitely not burn.

For the sake of justice, it is worth noting not only the benefits, but also the harm of corn porridge. Because such a dish has a low energy value, then it is not recommended for people with insufficient weight. Everyone who suffers from an ulcer and duodenal disease should be extremely careful to use such porridge. And also this cereal is contraindicated for those who are allergic to this product.

To make the porridge tasty

Corn grits require special treatment, because it is troublesome to cook. How do you cook corn porridge? A few little tricks will help in cooking and the dish will always turn out delicious and boiling.

Taste... It must be remembered that the taste of corn porridge is specific, in grains. To many, it seems undercooked.
Water... Maize is very fond of water. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who like "thinner" porridge, the amount of liquid should be increased.
Dishes... If you cook over an open fire, then the dishes should have thick walls and a bottom. Ideally, this can be a cauldron or a cast iron pot.
Cooking... The main thing in the process of cooking over an open fire is frequent stirring. It is best to stir every 5-7 minutes.
Time... How much to cook corn porridge so that it doesn't stay soggy? Unfortunately, there is no exact answer. it all depends on the characteristics of the dishes and oven. But the minimum cooking time for one portion is 20 minutes.
Butter... Just boiling corn porridge is not enough, you still need to serve it correctly. You can't spoil porridge with butter - it's about maize. It absorbs fat well and therefore oil can be put safely.
Useful nuance... It should be borne in mind that immediately after cooking, the dish turns out to be viscous. And after it cools down, it turns into a homogeneous mass. But if the porridge is reheated, it becomes crumbly.

Basic recipes - porridge on the water

The most troublesome thing in the kitchen is learning how to cook maize properly. And although the recipe for corn porridge is simple, it will try to burn it all the time. If there is no time for cooking, but you want porridge, then a technician will come to the rescue. After all, corn porridge in a multicooker will turn out no worse than on the stove.

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

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

Rinse the groats, put in boiling water and mix well. As soon as it boils, add sugar, stir again and reduce heat to minimum.

Cook the corn porridge in water for about 20 minutes. Place a piece of butter before serving.

Fast cooking in a multicooker

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

Groats - 1 glass;
Water - 2.5 cups;
Oil - 80 gr;
Salt and sugar to taste.

Pour well washed cereals into the multicooker bowl. Pour cold water over it.

Set the “Groats” mode on the multicooker. If the automatic cooking time is about 25-30 minutes, then it should be borne in mind that during this time the cereal will become crumbly, but a little tough. To make the grits soft, you need to boil it for about 10 minutes at 150 C.

If the porridge is an independent dish, then sugar is added to taste. If cereals are planned as a side dish for meat, then add salt. To mix everything.

Add butter at the very end of cooking.

Milk sweet porridge

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 control.

For 1 serving you will need:

Groats - 2 tbsp. spoons;
Water - 100 ml;
Milk - 100 ml;
Salt - 1 pinch;
Butter - 10 gr;
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 very thick, then the amount of liquid can be increased. Pour in the cereal and salt it.

Rinse the raisins and add to the cereals. A little sugar can be added to increase the sweetness. Mix everything thoroughly.

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

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

Corn porridge with apple

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

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

Clean the groats of debris, rinse. Bring milk together with water to a boil.

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

Season with salt and sugar: plain 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 to it. Mix everything and turn off the fire. Let the porridge brew for another 20 minutes.

Corn and banana breakfast for children

Nutritious Milk Corn Porridge with Banana is a great start to the day for little ones.

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

Rinse the groats. 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 tender. Add salt and sugar at the end.

Remove cookware from heat. ⅔ Mash banana and mix with porridge. Wrap the dishes with cereals and let it brew for 15 minutes.

Put butter and the rest of the banana, cut into a circle, on the finished portion.

Variations on the theme of hearty dishes

Maize is used not only for dietary or dairy products for children. You can cook corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.

Bright porridge with vegetables

Groats - 2.5 cups;
Water - 1 liter;
Pumpkin - 300 gr;
Carrots - 1 pc.;
Onions - 1 pc.;
Salt, sugar, seasoning - 1 tsp;
Greens to taste.

Prepare such a porridge from finely ground corn grits. If there is none, then it is enough to use a coffee grinder and grind the existing cereal.

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

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

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

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

Salt the dish, sugar a little and add any herbs and spices to taste. Gently mix everything and continue cooking until tender. The dish takes about 40 minutes to cook. During this time, the vegetables should become soft. When serving, sprinkle each serving with herbs and finely chopped hot peppers.

To the delight of the meat-eater

Meat porridge - fast, simple and satisfying. The main thing is not to forget to stir the cereals while cooking. And you can cook such porridge in the oven.

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

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

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

Put the washed cereals in a bowl, season with salt and spices. Put the meat and vegetables on top. Pour water over everything.

Cook porridge over low heat for 30-40 minutes.

World masterpieces of corn porridge

Maize has become a part of the culinary recipes of all countries. And each nation has its own old secret of corn porridge, which has become their hallmark.

Banosh - kulesh in Hutsul style

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

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

Do you want something interesting?

For the sauce:

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

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

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

Season with salt and sugar to taste. As soon as the porridge is easy to move away from the walls of the pan, then 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 under the lid for 20 minutes.

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

Serve the banosh in portions, sprinkle the porridge with grated feta cheese and pour over the sauce.

Polenta - a peasant dish from Italy

Polenta (corn porridge on the water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily prepare Italian porridge.

Groats - 1 glass;
Water - 3.5 cups;
Salt - ½ tbsp. spoons;
Butter - 20 gr;
Parmesan - 100 gr.

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

Pour cereals into a bowl, pour boiling water over and salt. To mix everything. Select the "Porridge" mode.

After the end beep, pour the grated Parmesan into the grits and stir. Place the finished polenta in a greased dish.

Cut the cooled polenta into pieces and fry in a skillet in olive oil.

Mamalyga - a piece of the sun donated by the Romanians

Mamalyga is a Romanian-Moldavian thick corn porridge. Sour cream with garlic and cheese is always served with this dish. Usually hominy is cooked in large quantities for the whole family.

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

Bring the water to a boil in a large saucepan or cauldron. Put oil and salt in it. Pour cereals in a thin stream. Stir the cereals constantly to avoid lumps.

Cook hominy over very low heat for 30 minutes. So that the cereal does not burn, it should be constantly mixed. Prepare hominy without a lid.

The prepared porridge is turned upside down on a dish. Allow to cool slightly and cut into portions. Hominy is traditionally cut with thick cloth thread.

Sour cream dressing is served with porridge. To do this, 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!

Corn was introduced from America to European countries in the Middle Ages. But today, dishes made from it are considered national in Moldova and Romania. Wherever this product came to our table, it is difficult to imagine at least one diet of a modern family without corn porridge with milk, especially if children live in it. Therefore, let's talk about how to cook corn porridge in milk deliciously to please the whole family.

About the benefits of corn porridge

It should be noted right away that corn grits are a low-calorie product (approximately 337 kcal per 100 g of cereals), so it is great for breakfast, diet food, and baby food. She is rich:

carbohydrates;
calcium;
b vitamins;
iron;
vitamins A, PP, E;
carotene;
copper.

The beneficial properties of corn porridge, with its regular use, include the following:

Cleansing the body, including the gastrointestinal tract.
Increasing the resistance of the immune system.
Improving the work of the cardiovascular system.

Also, the use of porridge has a positive effect on the condition of the skin, hair and nails.

Step-by-step cooking of corn porridge in milk

Initially, you need to prepare the ingredients, which are not so many:

1 tbsp. milk.
0.5 tbsp. water.
4 tablespoons corn grits.
20-25 g butter (butter).
Salt and granulated sugar at your discretion.

The process of cooking the most delicious corn porridge in milk is as follows:

To prepare this "sunny" porridge, you need a stewpan with a thick bottom or a cauldron. Wash the corn grits, pour boiling water into a saucepan.

Boil the porridge over medium heat for 10 minutes.

Boil milk and pour it into a saucepan. Send salt and granulated sugar there. Cover the saucepan with a lid and cook over low heat for 20-25 minutes, stirring occasionally.

Remove from heat, add butter and delicious, hearty corn porridge in milk is ready. You can help yourself.

How else can you cook corn porridge in milk?

In addition to cooking corn porridge on the stove, there are other cooking techniques:

In the microwave. Pour the groats into a deep microwave dish. Pour boiling water over it and put in the microwave for 7 minutes. Then take out, mix and put on for another 5-7 minutes. The porridge is ready. Pour boiled milk over it, add butter and you can eat.
In the oven. You will need a clay pot to cook in the oven. Place corn grits in it, pour boiling water or hot milk, salt. Cover the pot with a lid and simmer at 180 degrees for one hour.
In a slow cooker. Pour cereals into the multicooker bowl, pour liquid in a ratio of 1: 2 for thick porridge and 1: 4 for liquid milk porridge. Turn on the "Porridge" or "Milk porridge" mode, and after the signal about the end of the multicooker operation, you can taste it.

Treat your loved ones with corn porridge in milk more often, as it is not only tasty, but also very healthy.

Corn is one of the most cultivated crops in the world. Various dishes are prepared from it: tortillas, polenta, hominy, chips. In our country, corn grits are most often used to make porridge. It is boiled in water to serve with meat or fish as a side dish, and in milk to feed loved ones with a delicious breakfast. Served with fruits and berries, it can even replace dessert. This dish is recommended for diet food, as one of the first complementary foods for babies. Knowing how to cook corn porridge will not hurt any housewife, because this hearty, tasty and healthy dish will not be superfluous in the family menu.

Cooking features

Cooking corn porridge has its own specifics, depending on what and with what it is cooked. Knowing a few points will allow you to get a result that the chef will be satisfied with.

Corn grits are crushed grains of corn. It is produced in coarse, medium and fine grinding. For sweet porridge, a medium-sized product is usually used, porridge in water is boiled from coarse and medium cereals. Only small cereals are suitable for baby food, and sometimes, if the child is very small, corn flour is used instead.
The duration of cooking porridge depends on the size of the grains. Medium-ground corn grits are boiled for 30-40 minutes, coarsely ground - about an hour. If you use small cereals or corn flour, it takes no more than half an hour (20-30 minutes) to cook the porridge.
Corn grits are very soft. You need to take a lot of water for its preparation. For thick porridge (viscous), 2.5–3 glasses of water are taken in a glass of cereal. If you want to cook porridge of medium thickness - 3.5-4 cups. For liquid porridge - 4.5-5 glasses.
During cooking, the porridge must be stirred frequently, as it burns very quickly to the sides and bottom of the pan.
It is recommended to cook corn porridge in a saucepan with thick sides and bottom, preferably with a non-stick coating. You can replace the pan with a cauldron.
The technology for cooking corn porridge involves laying cereals in boiling water. It is poured in a thin stream or put in small portions, while stirring. Compliance with this requirement will help to avoid the formation of lumps.
Before preparing porridge, it is recommended to rinse corn grits, and if the food is being prepared for a child, then also soak it for a while in clean water. The product contains phytic acid, which in the intestines can combine with calcium, magnesium and iron, preventing their absorption. To get rid of this unnecessary element, it is enough to hold the cereals in clean water for 10-15 minutes.
Corn porridge is not boiled with milk alone. First, the cereal is boiled until half cooked in water, then milk is added and boiled.
To make the porridge tastier, after cooking it is advisable to add butter to it, stir and leave to simmer over low heat or just under a lid for 10-15 minutes.

Often, corn porridge is cooked with fruit or other additives. The addition of additional ingredients can also affect the technology of its preparation.

Important! The composition of corn grits is gluten-free, which makes it possible to include dishes from it in the menu of people suffering from gluten intolerance, as well as children from the 8th month of life. These dishes will not be superfluous and on the table of those who suffer from diabetes mellitus. The product contains significant amounts of B vitamins, tocopherol, magnesium, phosphorus, iron, zinc and copper. This makes corn porridge useful for strengthening the nervous system, preventing iron deficiency anemia, and improving metabolism. Regular inclusion of this dish in the diet helps to improve the condition of the skin and hair.

How to cook corn porridge in water

medium-ground corn grits - 180 g;
water - 0.75 l;
salt to taste.

Cooking method:

Rinse the corn grits. Let it dry.
Boil water.
Salt the water, Pour the cereals into it, while stirring the contents of the pan.
If you brought the water to a boil over high heat, as most housewives do, then turn down the heat.
Place a lid on the pot. Cook the porridge for 40 minutes, stirring it every 5 minutes. If the water runs out before the porridge is ready, you can add it. For this, you can only use warm boiled water.
Remove the pot of porridge from the heat, close the lid and leave for 10 minutes.

To improve the taste of porridge, you can add butter to it. This is done immediately after cooking. The corn porridge will become thicker after standing, so if you don't want to cut it up like a pie, you should serve it shortly after cooking without letting it cool down.

medium-ground corn grits - 90 g;
water - 0.25 l;
milk - 0.25 l;
sugar - 10–20 g;
salt - a pinch;
butter (optional) - to taste.

Cooking method:

Boil water. Put the pre-washed corn grits into it. Stir well so that the cereals do not stick together.
Reduce heat and simmer until there is almost no water left in the pot. Do not forget to stir the dish periodically so that the porridge does not burn.
Pour in the milk, stirring occasionally. Leave to simmer for 10 minutes, stirring occasionally.
Add sugar and salt, butter. Stir and cook until tender. In total, the porridge should be cooked for 30-40 minutes.
Leave the prepared porridge to simmer under the lid for 10-15 minutes, after which you can lay it out on plates and invite the household to the table.

Cooking corn porridge with milk requires constant attention from the hostess, but the result justifies the effort.

Corn porridge for a child

corn flour or finely ground grits - 15 g;
water - 100 ml.

Cooking method:

Pour cornmeal over with water, stir well.
Place the bowl of corn on low heat. Cook, stirring occasionally, for 30 minutes.
If the porridge was cooked from cereals, it must be filtered through a sieve.
Cool the porridge and you can serve it to your child.

Corn porridge is introduced into the child's menu from 8-9 months, after he gets acquainted with buckwheat and rice porridge. The first portion should not exceed a teaspoon, gradually increase it, bringing it to the standard for the corresponding age. For children over a year old, porridge can be cooked with the addition of milk; over time, it can be made thicker and not filtered. If a child is over 2 years old, add a little oil to his porridge, sweeten it slightly, since at this age children no longer consider food without sugar and salt to be tasty enough. It is recommended to feed your child with corn porridge 1-2 times a week.

Corn porridge with pumpkin

pumpkin (pulp) - 0.3 kg;
corn grits - 0.2 kg;
water - 100 ml;
milk - 0.75 l;
sugar - 30-40 g;
ghee to taste.

Cooking method:

Rinse the corn grits, put in a thick-walled saucepan.
Boil the milk.
Pour the hot milk over the corn. Stir. Cover and leave to swell while the pumpkin cooks.
Peel the pumpkin from the pulp with seeds and skin. Cut into cubes about a centimeter in size. Place in a frying pan and sprinkle with sugar. Add water and simmer on the stove or in the oven until soft.
Place the squash in a pot of corn grits. Stir.
Place the pot over low heat and simmer for 30-40 minutes, stirring occasionally.
Add oil, stir.
Remove the pan from the heat, but let the porridge sweat under the lid for another 15 minutes.

Corn porridge with pumpkin is doubly useful, and many people like its taste. Your household will surely be happy with such a dinner.

Corn porridge with dried fruits

corn grits - 0.2 kg;
water - 0.75 l;
raisins - 50 g;
dried apricots - 50 g;
prunes - 50 g;
salt - a large pinch;
sugar - 20 g;
butter - 50 g.

Cooking method:

Mix water with sugar, boil.
Pour in the cereal, stir. Reduce heat.
Cook the porridge for 30-40 minutes, stirring occasionally.
Pour boiling water over the dried fruits. After 10 minutes, drain the water. Cut prunes and dried apricots into raisin-sized pieces.
Pour dried fruits into a saucepan with porridge, stir. Continue to cook it until the groats are tender.
Add oil, stir. Remove the pan from heat.

Let the porridge stand under the lid for 15–20 minutes and invite everyone to the table. Despite the fact that the porridge is boiled in water, it turns out delicious and looks appetizing.

Corn porridge is healthy and satisfying. If you learn how to cook it correctly, you can often include it in the family menu, since the recipes for this dish are different, and you will not get tired of it for a long time.

We know that the healthiest dish in the morning is porridge. It contains slow carbohydrates, saturates us with energy thoroughly and for a long time. It is not difficult to choose a dish to taste from a wide variety. Porridge made from corn grits is not as widespread as from rice or buckwheat, it is rarely found on our tables. Many housewives do not know how corn porridge is useful, which cooking recipes are the most successful.

Nutritionists strongly advise including maize dishes in your menu. Corn grain contains the following nutrients:

antioxidants that slow down the aging of the body, promote the elimination of toxins;
silicon, which is involved in the strengthening and restoration of bones and tooth enamel;
minerals of group B, their role in the life of the body can hardly be overestimated, they strengthen the immune system, are able to stabilize the state of the nervous system.

Cereals such as wheat, rice and semolina cannot be compared in terms of the amount of nutrients with corn.

The following facts testify to the benefits of this product:

When passing through the gastrointestinal tract, corn absorbs all harmful substances, removes them from the body.
Corn grains are high in biotin, which is essential for healthy hair and nails.
Contains vitamin K, which is involved in hematopoiesis and plasma clotting, and vitamin E, which improves skin condition.
There is iron, which increases the level of hemoglobin in the blood.
It is useful for constipation, it has a slight laxative effect.
Contains a small amount of sugar, it is allowed in food for diabetics.

Corn porridge brings many benefits, but are there any contraindications? Corn product should not be present in the diet of people with a history of stomach ulcers and bowel disease, as well as suffering from thrombophlebitis. It is not recommended to include in food for patients with dystrophy, this product intensively burns fats, does not allow you to gain body weight. People prone to diarrhea should treat this porridge with caution, they should not forget about the dangers of maize. For everyone else, the beneficial properties of the product are obvious.

Cooking a delicious meal

Many people don't know how to cook corn porridge. Read the following tips and your cooked food will disappear from the table in no time:

This cereal loves liquid, when cooking it is necessary to adhere to the following proportions, pour at least 2.5-3 parts of water into one part of the cereal.
If food is to be cooked on the stove, thick-walled dishes are preferable, a cast iron pot is very convenient, food must be stirred regularly.
To many, the cereal seems harsh, undercooked. How long does it take to cook corn porridge until it becomes soft? There is no definite answer, it all depends on the type of maize, on the dishes and the stove. The shortest time required for it to be cooked until tender is 20-25 minutes.
The addition of butter significantly improves the taste.
Regardless of how much liquid you pour into the cereal, the dish will thicken over time.

Milk porridge

Before boiling corn porridge in milk, choose cereal. It can be of different grinding - fine, medium, coarse. Fine grinding is practically corn flour; hominy is prepared from it. How much to cook corn porridge? It depends on the grind. For finely ground cereals, 20 minutes is enough, large cereals are boiled for at least 60 minutes.

Ingredients

The recipe shows the amount of liquid for medium-sized cereals:

corn grits - 250 grams;
milk - 500 ml;
water - 300 ml;
granulated sugar –30 grams;
salt.

Cooking method

If you're unsure of how to cook corn porridge the right way, follow the recipe:

Rinse the cereal thoroughly, discard it on a sieve.
In a thick-walled saucepan or cast iron, boil water, salt.
Fill in the cereal, wait for it to boil. Reduce the flame of the burner to a minimum, stir, wait until the liquid is completely absorbed.
Pour in boiled milk, soak on the stove for 15-20 minutes, stirring regularly. Cover the container with a lid, corn porridge in milk will boil down better.
Add butter, sugar to taste.

The porridge needs to be infused under the lid, it will become thick and homogeneous.

If you have milk intolerance, you want to know how to cook corn porridge in water. The cooking method is the same, replace the milk with the exact same amount of water.

Dishes for children

You can give corn porridge to children from the age of eight months. Corn porridge for babies is prepared from the finest cereals. It is helpful to soak maize before boiling. If children are allergic to milk, then corn porridge for the child can be boiled in clean water.

Ingredients

The number of products is shown in one large serving:

corn flour - three tablespoons;
milk - one glass;
water - 1/2 cup;
salt, sugar.

Cooking method

We cook the dish in a saucepan with a thick bottom:

Pour cornmeal into a saucepan, cover with liquid. Mix thoroughly, it is more convenient to do this with a whisk. Make sure there are no lumps left.
Corn porridge with milk should be cooked for at least 20 minutes with constant stirring.
Add milk, bring to a boil. It is necessary to hold the porridge over the lowest heat for several minutes.
Salt, sugar, put a piece of butter.
Cool the porridge so that your baby does not burn.

If the baby does not tolerate milk, then boil corn porridge in water, it is poured in instead of milk.

Now you know how to cook corn porridge on the stove. We will master the recipe for corn porridge in a slow cooker.

Dishes from the multicooker

It is easier to cook corn porridge in a slow cooker, it does not need to be stirred, it will not burn. It is very convenient to use a multicooker for making breakfast, you can load products in the evening, set the required mode and timer. Households did not have time to wake up, and a fragrant healthy dish is already ready. To cook corn porridge in a slow cooker, you need the same foods as in a regular recipe. Rinse the cereal and send it to the bowl, fill it with water, add all the other ingredients. Set the "porridge" mode, cooking time - 60 minutes. Do not leave the dish in the heating mode, the food will thicken. Immediately after the end of the process, remove food from the multicooker and serve.

You can skip adding sugar at the time the food was cooked, replace it with honey or homemade jam, fresh berries or seasonal fruits. In winter, use frozen berries, apples and bananas, and dried fruits. Even after several preparations, this dish will not get bored if you constantly vary the tasty additives.

Dish with pumpkin

To make the dish even healthier, add pumpkin to it. Pumpkin itself is very useful, helping to solve many health problems. Corn porridge with pumpkin has a delicate taste, a beautiful orange color that improves mood.

Ingredients

Use a vegetable with a bright orange pulp, which is prettier and sweeter:

corn grits - 250 grams;
pumpkin - 300 grams;
milk - 3 glasses;
granulated sugar - to taste;
butter - 30 grams;
salt.

Cooking method

Fry the corn grits lightly in a skillet without oil. Pour boiling milk over, let stand for about 30 minutes. During this time, it will swell.
Peel the pumpkin, remove the seeds. Grind into small pieces, crush with sugar. As soon as the juice begins to stand out from the pumpkin, send it to the stove and keep it on low heat for about a quarter of an hour.
Stir the pumpkin with the grits, let it boil. Reduce heat, hold on the stove for a while until the porridge softens.
Add a lump of butter.

For those with a sweet tooth, you can add raisins, dried fruits, berries to the dish. An interesting dish can be obtained by replacing the pumpkin with pumpkin and applesauce.

Pressure cooker porridge

The advent of the pressure cooker made cooking faster and easier. High pressure is created inside the pan, food is cooked faster, vitamins are better preserved. The food turns out to be dietary, it is steamed. Due to the high cooking temperature, corn porridge in a pressure cooker turns out to be soft, crumbly. Do not fill the pot to the top; close the lid tightly. It is necessary to immediately fill in the required amount of liquid; topping up during cooking will not work. Rinse the cereal, send all the ingredients to the pan. Grease the sides of the saucepan above the milk level with butter so that the milk does not rise high. Select the "porridge" mode, after 20 minutes your dish is ready. You can season it with butter, raisins and dried fruits.

Sweet corn porridge cooked in milk is a great independent dish. And also from corn you can make a wonderful side dish that goes well with meat, fish and vegetables. The groats do not require any manipulations; it is enough to rinse them well. After reviewing our recipes, you can enrich your diet with healthy and excellent dishes.