Corn porridge - the best recipes. How to cook corn porridge

Sunny corn porridge with milk will be a real find for corn lovers. It's amazing how many delicious things can be prepared from this cereal. The unforgettable aroma of boiled corn can be caught in porridge without waiting for August, when the young cobs ripen.

There is an assumption that corn is the oldest grain plant in the world. Dishes made from it have become popular in many countries. Corn porridge can be sweet with milk, with the addition of pumpkin or fruit, salty with cream and meat or lard. You can cook it in different ways: on a gas burner, in a slow cooker or double boiler, in the oven. If you cook porridge on a hotplate, you need to choose a suitable dish - a cast iron with a thick bottom is best; an enamel pan will not work. The ratio of water and cereal should be 5 to 1. Cooking time depends on the quality of the cereal, it is about 40 minutes.

The quality of corn grits plays a big role in cooking. It must be fresh (shelf life up to 6 months from the date of production), finely ground. To begin with, it is better to prepare the dish according to the simplest recipe, measuring the cereal not in glasses, but in tablespoons.

Let's take a closer look at various recipes for making porridge from corn grits.

Taste Info Second: cereals

Ingredients

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

How to cook milky sweet corn porridge on the stove

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

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

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

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

Add butter to the finished dish. Wrap a saucepan with porridge in a blanket for 15–20 minutes.

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

Sweet porridge with pumpkin

This dish will appeal to children and adults. It will be an ideal option for a tasty and healthy breakfast. Why corn grits with milk and pumpkin go so well together is unknown. Maybe because they have the same homeland? But the porridge turns out very tasty, try it.

Ingredients:

pumpkin – 200 g;
salt – 0.3 tsp;
water – 200 ml;
corn grits - 1 tbsp. (180 g);
sugar – 3 tbsp. l.;
milk – 500 ml.

Preparation:

We start by preparing the pumpkin. Peel the peel, take out the seeds, cut the pulp into small pieces (the recipe indicates the amount of pure pumpkin pulp for the dish).
Place the chopped pumpkin in boiling water and simmer with the lid closed for 5 minutes.
We wash the cereal. Add it to the saucepan with the pumpkin along with warm milk, sugar and salt according to the recipe. Let the dish simmer over low heat for about 30 minutes. The lid of the pan should be closed, stir the porridge from time to time so that it does not stick to the bottom.
Serve the dish warm with a teaspoon of butter on the plate.

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Milk corn porridge in a slow cooker

With many benefits and health benefits, corn milk porridge is sometimes difficult to cook. For those who have a multicooker, you can make cooking easier and enjoy a healthy dish even when you are not in the mood or have time for culinary work.

Ingredients:

milk – 1 l;
salt - to taste;
corn grits - 1 tbsp.;
sugar – 1 tbsp. l.

Preparation:

We wash the cereal with water and pour it into the multicooker bowl.
Add milk to the multicooker (you can take 500 ml of milk and 500 ml of water).
Turn on the “Milk porridge” mode; this will take about 40 minutes.
When the dish is ready, add a tablespoon of oil and let it sit in warm mode for 10 minutes.
Serve hot porridge, garnished with banana slices, steamed dried apricots or jam berries.

Corn grits porridge in a steamer with milk

You can prepare milk porridge without extra effort by using a double boiler. This method will help out mothers with babies, because it takes little time, you don’t need to stand at the stove and stir all the time, and the result is wonderful.

Ingredients:

milk – 100 ml;
butter – 5 g;
sugar - to taste;
corn grits – 50 g;
water – 100 ml;
salt - to taste;
vanilla sugar - to taste.

Preparation:

Wash the cereal and place it in a container for cooking rice (it comes with each steamer).
Pour a mixture of water and milk over the cereal, leaving? some of the liquid to add at the end of cooking.
Place the container with the cereal in the steamer and turn on the timer for 20 minutes.
After 20 minutes, mix the almost finished porridge, add the poured milk, salt, sugar and vanillin. Place the container back into the steamer for 10 minutes.
After the cooking time is over, serve the hot, aromatic porridge with a piece of butter, strawberries or raisins.

Milk corn porridge in a pot

Porridge cooked in a rustic oven turns out very tasty. In pots under the lid, the cereal steams and becomes tender. In city apartments, the stove is replaced with an oven. Add oyster mushrooms fried in sour cream, chicken with onions and other goodies to the dish. But since we are preparing sweet milk porridge, we will only add raisins to the recipe.

Ingredients:

water – 100 ml;
milk – 100 ml;
butter – 1 tsp;
corn grits - 2 tbsp. l. with a slide;
raisins – 20 g;
salt and sugar to taste.

Preparation:

If we use a clay pot for cooking, keep it in water for 10 minutes so that it does not crack in the oven.
Pour milk and water into the pot. Pour finely ground cereal onto the bottom of the pot. The recipe contains ingredients for 1 person. If you need more servings, increase the amount of products.
Add washed raisins, salt and sugar to the pot, mix the contents. Place the corn porridge in milk in a hot oven to cook.
Cook the dish at a temperature of 180 degrees for 40–45 minutes. After 25 minutes, take out the pot and mix its contents, then send it back to the oven.
The finished hot porridge can be served to everyone in a pot, adding butter if desired.

Enjoy your meal!

Hello, dear readers! In the article we discuss corn porridge. We talk about the beneficial properties of 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 a beneficial effect on the circulatory system and strengthens the immune system. Potassium helps normalize the functioning of the cardiovascular 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

The taste of the finished product largely depends on the cooking method. 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 a liquid consistency, use 4 cups 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. To obtain 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. For cooking, do not use old cereal to avoid the formation of lumps and a bitter aftertaste.

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. 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 a large number of 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!

Corn grits porridge considered part of a healthy diet. The dish is equally tasty if it is dairy, cooked in water or broth (meat or vegetable). A variety of ingredients in the form of fruits, berries and similar additives are also welcome, but this is not for everyone, you can do without them. Regardless of any type of thermal influence, porridge retains its usefulness and wonderful taste. About the benefits of corn porridge and cooking proportions Cheat Sheet will tell you 😉

Healthy, satisfying, tasty!

What are the advantages of corn porridge? First of all, this is, of course, the composition of the porridge itself. Chemical components (potassium, magnesium, iron and others), as well as a large number of vitamins, provide benefits to the body that cannot be overestimated. Corn porridge has the advantage that all the beneficial components remain after cooking and ensure their replenishment for the entire human body in the postoperative or post-painful period.

There are a lot of advantages to such porridge:

it is hypoallergenic, pediatricians recommend it for very young children;
promotes the production of enzymes, therefore useful for those who lack them in the intestinal tract;
corn grits porridge has a healing effect on the condition of the epidermis, makes it more elastic and improves color;
helps a person maintain normal cholesterol levels thanks to life-giving macroelements. The threat of heart attacks and strokes is reduced;
porridge is useful for cancer patients, as it has an antitumor effect;
a storehouse of necessary elements helps in the satisfactory functioning of the heart and its strengthening;
porridge does not allow blood glucose levels to increase in people with diabetes;
Corn porridge is useful for intestinal diseases, it eliminates fermentation and copes with decomposition products in it;
corn porridge, rich in B vitamins and phosphorus, strengthens the nervous system, which means it is an indispensable assistant in the fight against depression;
if you eat corn porridge in the morning as breakfast, you can provide the body with energy for a long time, without burdening the stomach;
phosphorites present in corn grits ensure uninterrupted functioning of brain cells and enrich the body with protein. For a person who has suffered any illness, this will have a strengthening effect.

Corn porridge will benefit both women carrying a child and mothers during lactation. The doctors themselves confirm this.

For those who want to lose weight, corn porridge will also not hurt, because you can get enough of it with a small portion, and the feeling of hunger will not make itself felt for a long time. Macroelements in the porridge will help break down existing fats and prevent the formation of new deposits.

This is how many positive properties corn porridge has for humans. However, it is important that this healthy dish is also tasty and properly prepared.

Cooking proportions

When cooking corn, and anyone, porridge, it is necessary to comply with certain proportions of cereal, water and milk. Some manufacturers indicate on the packaging the cooking time and proportions of water and milk. Let's look at the labels:

So, the most common corn porridge made from corn grits is cooked like this:

Take cereal and water in a ratio of 1:3, that is, 1 part cereal and 3 parts water. If measured in glasses, then 1 glass of cereal and 3 glasses of water.
Water is poured into a saucepan and brought to a boil.
Throw the cereal into boiling water and cook over low heat for 20-25 minutes until the water is almost completely absorbed.
Then add 1 glass of hot milk, salt and sweeten to taste.
Cook over low heat for another 15-20 minutes.
After turning off the heat, let the porridge stand under the lid for another 10-15 minutes.

Let's express the proportions for preparing corn porridge in the form of a table:

You can cook porridge simply in water, or simply in milk. Whoever likes it. But the initial proportion of liquid remains unchanged: 1 to 3 (1 part cereal and 3 parts liquid). The cereal absorbs moisture and swells. If you violate the proportion, it may turn out to be either too liquid or thick. But it depends on the taste and color... So, we advise you to experiment and create the ideal proportion for yourself, to your own taste 😉

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 a special recipe, can be as healthy as buckwheat and is not inferior in taste 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 is not a quick dish; even highly crushed corn grains 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 use coarsely ground corn. For mash porridge, Moldavian hominy or Italian polenta, corn flour or medium-ground grits are suitable.

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 the normal functioning of the 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 a 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 be presented with different options for corn porridge with photos and a step-by-step description of the recipe.

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. To prepare thick porridge, the required amount of cereal and liquid must 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, holiday 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 into portioned pieces with a damp knife or thread. The traditional recipe for this wonderful side dish with 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.
Turn the container with the finished dish 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 a clay pot in the oven, and add a little honey, even the most fastidious gourmet will not be able to 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 can boast of a delicious original dish made from this grain. 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. See the step-by-step recipe with photos below.

Ingredients:

coarsely ground corn grits – 1.25 tbsp;
milk – 1.7 l;
salted 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 chic dessert from it - a sweet casserole of corn porridge in milk with 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, add 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 a family dinner, try this recipe for corn porridge with meat and vegetables. Men will like a fattier option with pork or lamb, and if you take lean beef or chicken, you will get a low-calorie dish that will not harm your 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:

Cut the chicken fillet into not very large pieces and 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 the carrots on a coarse grater and also add them to the frying pan.
Next, send the bell pepper cut into half rings. 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

Tokan, polenta, hominy - different nations have their own names for corn porridge and their own secrets of preparing it. When cooked correctly, it will be an excellent side dish for smoked and fried meat, fish or mushrooms.

Various peoples have passed down recipes for this porridge from generation to generation for centuries. Today their secrets are available to every cook.

For preparation you will definitely need:

pan with thick walls (aluminum or cast iron);
a special mixer, which can be used as a mashed potato masher.

When cooking, corn porridge is constantly stirred, otherwise it will easily burn and shrink into a lump.

The simplest recipe

This dish can stand alone or become a universal side dish.

How to cook corn porridge with water:

Pour the required amount of water into a saucepan with a thick bottom. The less water, the thicker the resulting porridge will be. But there should be at least 3 glasses of water per 1 glass of cereal;
As soon as the water boils, reduce the heat as much as possible, then salt the water and stir in the washed cereal;
Simmer the porridge over low heat, stirring it all the time.

You can add butter, cheese sauce, dried fruits or smoked sausages to the finished dish.

The best corn porridge recipe for a child

Children love delicious sweet cereals. Corn grits porridge can be cooked so that no child will refuse it. To do this, you just need to add apples or pears to it.

What to take:

corn grits - 1 cup;
sugar - 4-6 tbsp. spoon;
water - 3 glasses;
apple or pear - 3-5 pcs;
chicken egg - 1-2 pcs;
butter or soft margarine - 30 g.

Cooking time: 60-90 minutes.

Calorie content per 100 g is 117-129 kcal.

How long to cook corn porridge in water for a child:

Water or milk must be mixed with sugar and boiled;
Rinse the cereal and carefully stir into the water, stirring so that there are no lumps. Simmer over low heat for about half an hour, stirring constantly, until the mass becomes thick;
Wash the fruits, peel them, remove seeds and cores. Then cut into small or medium cubes;
Add a raw egg to the prepared porridge and mix everything well;
Stir in butter;
Add the chopped vegetables and mix again so that the pieces of apples and pears are evenly distributed throughout the mixture;
The resulting mixture should be placed in a clay pot or other container suitable for baking in the oven;
Then the dish should be sent to a preheated oven, where it will be baked for 30-45 minutes at a temperature of 180 degrees.

The finished porridge is served warm. As a drink, you can serve it with fruit juice, milk-fruit drink or warm milk.

When preparing this dessert, the amount of sugar largely depends on the sweetness and amount of fruit. Both apples and pears can be used as a fruit additive. Only in this case it is best to take them equally. Instead of water, you can use low-fat milk, then the dessert will be more tender and softer. Instead of regular sugar, you can use cane or powdered sugar.

Corn grits porridge with dried fruits and pumpkin in a slow cooker

When you need to prepare a very satisfying, extremely healthy and beautiful dish, you can always cook corn porridge with pumpkin and dried fruits. And to cook quickly and at any convenient time, it is best to cook in a slow cooker.

You will need:

corn grits - 1 cup;
pumpkin - 200 g;
dried fruits - 100 g;
water - 3 glasses;
butter or soft margarine - 50 g;
sugar and salt to taste.

Cooking time - 50-60 minutes.

Calorie content per 100 g is 112-125 kcal.

Cooking steps:

The pumpkin needs to be peeled and seeds removed. Then wash and cut the pulp into small cubes;
Dried fruits need to be washed and filled with water to soften them a little;
Place the pumpkin in the multicooker bowls. This will be the bottom layer. You need to lay dried fruits on top of it;
Place clean, washed cereal on top;
Then you need to pour in water or milk;
Add salt and sugar, stir the dish carefully;
You need to cook the porridge using the “Milk porridge” mode or any suitable mode (“Porridge”, “Rice”). Cooking time takes about 30 minutes;
After which the finished porridge is infused under a closed lid for another 15-20 minutes. In some models, in this case, it is better to use the “Heating” mode, while reducing the time to 10 minutes.

Before serving, the dessert is flavored with butter or soft margarine.

Corn porridge with meat for a hearty homemade lunch

Corn grits porridge can be used as a side dish before a meat dish, or can be prepared with meat.

What to take:

meat (pork or veal) - 400-500 g;
corn grits - 1 cup;
water or broth - 3 cups;
onions - 1-2 pcs;
salt and spices to taste;
vegetable oil for frying.

Cooking time: 45-60 minutes.

Calorie content per 100 g is 104-113 kcal.

How to cook:

Pork or veal should be washed and cut into small pieces, removing veins and fat (or leaving fat if desired);
Heat the oil in a frying pan and fry the meat on all sides until golden brown. For piquancy, you can add ground nutmeg or a little crushed garlic to the meat. After which the meat must be placed in a deep pan with thick walls;
Peel the onion and finely chop. Then it should be fried until golden brown and added to the meat;
Rinse the cereal and sprinkle on top of the meat and onions. All this needs to be mixed, salt and pepper;
Then hot broth or boiling water is poured on top. Stir;
Then the porridge is brought to a boil, after which it is simmered over low heat, stirring all the time.

Before serving, the dish can be sprinkled with fresh herbs.

Polenta in Italian

In Italy, polenta is served not only as an everyday food. It has long become an obligatory attribute of festive feasts.

Required ingredients:

corn grits - 1 cup;
water - 3 glasses;
salt to taste.

Polenta preparation time is 30-45 minutes.

Calorie content per 100 g - 86 kcal.

How to cook polenta:

After which it needs to be placed on a baking sheet, cooled and cut into cubes. In this form, polenta is ready for further frying or baking. This amount of cereal and water makes 3-4 servings. Properly cooked polenta is served with herbs and cheese or baked with vegetables and tomato juice.

What are the benefits of corn porridge?

Corn grits porridge with water is a dietary dish. This is a satisfying and nutritious food, which nutritionists consider one of the ideal options for a light dinner or breakfast.

Advantages:

It is low-calorie, so it can be used in diets aimed at weight loss;
At the same time, it contains a lot of useful nutrients, and its fiber helps cleanse the body of toxins;
Regular consumption of corn porridge normalizes metabolism and restores intestinal microflora.

At the same time, corn grits are available for purchase for any budget. Low price, high usefulness and ease of preparation - all this makes this porridge one of the most popular in the world.