Corn porridge with milk is a tasty and satisfying dish for the whole family. Corn grits are a nutritious product; their calorie content is 337 kcal per 100 grams. It contains vitamins A, B, PP, E, and contains up to 75% carbohydrates and carotene. It is recommended for older people and those who lead a sedentary lifestyle. Corn grits are rich in iron, copper and calcium, and porridge based on it perfectly cleanses the body, improves immunity, and helps the cardiovascular system. This dish does not cause allergic reactions, so it is recommended for baby food. Corn porridge also has a great effect on the condition of the skin, hair and nails. Hominy is also made from this grain. We offer a recipe for porridge with milk; it is served not only for breakfast, but also for lunch and dinner. Be sure to prepare this simple and delicious dish. We are sure that your loved ones will certainly appreciate it.

Ingredients

• Corn grits- 4 tbsp.
• Milk - 200 ml
• Boiling water - 100 ml
• Salt - 1 pinch
• Sugar - to taste
• Butter - 1 tsp.

Information

Second course
Servings - 1
Cooking time - 0 h 30 min

Corn porridge with milk: how to cook

First you need to rinse the corn grits under running water, it is best to use a sieve. Place the washed cereal in a thick-bottomed saucepan and pour boiling water over it.

Place the saucepan on the fire and cook the cereal over low heat until it swells, about 10 minutes.

During this time, boil the milk, and as soon as the porridge swells a little, add it to the saucepan, as well as salt and sugar to taste. Stir. Cover with a lid and cook over low heat for about 20 minutes. During cooking, you need to stir the porridge periodically so that it does not burn.

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

They are healthy, tasty, and easy to prepare.

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

But not everyone remembers corn porridge, or they remember, but are in no hurry to buy corn porridge because they don’t know how to cook it.

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

But, knowing some nuances and following detailed instructions, you can prepare excellent corn porridge with milk from corn grits, and not only sweet ones, but, for example, with mushrooms and vegetables.

How to cook corn porridge with milk - general cooking principles

Properly prepared corn porridge with milk can be an excellent breakfast or a hearty, but not overwhelming, dinner. Sweet porridge is served with fruits, berries, honey, jam. Unsweetened - with meat, mushrooms, vegetables. However, even without additions, corn porridge with milk turns out tasty and complete.

Corn porridge is not difficult to prepare, 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 the water becomes clear. Or pour the cereal into a sieve with a mesh of a suitable size and rinse under running water. The second option is convenient because it takes less time and the cereal turns out cleaner.

2. Next, put the porridge in a saucepan with thick walls and a bottom, first fill it with water and simmer until it boils completely, only then 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 grind size. For example, preparing porridge from corn flour does not take more than 10 minutes, finely ground cereal - 15 minutes, medium - 20 and coarse - 25 minutes. The process can be speeded up even if you have coarse grains: after the porridge has simmered in water, immerse the blender in it and grind, and then pour in 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 process. Focus on this fact when adding milk and additional ingredients.

1. How to cook corn porridge with milk

Ingredients:

A couple of glasses of water

3/4 cup corn grits;

A glass of milk;

Cooking method:

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

2. Bring the mixture to a boil, reduce the heat to low. 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 the milk, without leaving the stove, cook the corn porridge for five minutes.

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

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

2. How to cook sweet corn porridge with milk and 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 stick of butter;

Dried fruits to taste (raisins, dried apricots).

Cooking method:

1. Rinse the corn grits and place them in a saucepan.

2. Fill with water, bring to a boil over high heat, then reduce the heat 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 fully cooked.

4. Add butter. Mix.

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

3. How to cook corn porridge with milk and banana

Ingredients:

200 grams of corn grits;

Two glasses of water and milk;

Salt and sugar to taste;

30 grams of butter;

Two bananas.

Cooking method:

1. Pour the cereal into a pan, rinse it, and 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. Pour hot milk over the corn mixture and add butter.

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

6. Mash the banana pulp with a fork or in a blender, put the puree into the porridge.

7. Mix everything thoroughly and let sit for 5-7 minutes before serving.

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

Ingredients:

Half a cup of corn grits;

300-350 grams of pumpkin pulp;

8-10 pcs. prunes;

250 ml milk;

60 grams of butter;

250 ml water;

Sugar and salt to taste.

Cooking method:

1. Wash corn grits.

2. Cut the pumpkin pulp into small cubes.

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

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

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

6. Set the “Porridge” mode for 45 minutes.

7. After the sound signal, open the lid and mix the porridge thoroughly.

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

5. How to cook corn porridge with milk and mushrooms

Ingredients:

A glass of coarse corn flour;

A liter of high fat milk;

A glass of sour cream;

200 grams of fresh mushrooms;

Vegetable oil.

Cooking method:

1. Pour two tablespoons of vegetable oil into the frying pan, add 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 the pan, bring it to a boil, reduce the gas to a minimum.

4. While stirring, add corn flour in small portions, preferably in a thin stream.

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

6. Place the porridge on a plate, sprinkle it generously with fried mushrooms.

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 olive oil;

30 grams of sugar.

Cooking method:

1. Place anise seeds in hot oil, stirring, fry them for 2-3 minutes, then drain the oil.

2. Heat the strained oil again, fry the bread on it, after cutting it into triangles, until a pleasant golden brown on both sides.

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

4. Pour one glass of milk into the corn flour and stir until not a single lump remains.

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

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

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

8. Serve corn porridge with spicy golden croutons.

How to cook corn porridge with milk - tricks

Instead of cereal, you can use corn flour; this will not affect the taste of the porridge. But the cooking process will take less time.

If you still use cereal, cook it until half cooked in water, only then add milk, otherwise the grains will turn out to be harsh and crunchy.

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

When adding fruit to the porridge, you can grind them in a blender and mix with the already prepared porridge, or place pieces on top of the porridge placed on plates.

Milk for porridge can be replaced with cream.

Choose a thick-walled saucepan or stewpan or cauldron for preparing corn porridge. The correct choice of dishes and constant stirring will help you avoid burning the porridge.

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

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

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

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

Rinse corn grits under warm running water.

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

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

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

Recipe 2: creamy corn porridge in a slow cooker

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

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

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

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

Fill with water and close the multicooker lid.

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

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

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

Bon appetit!

Recipe 3, step by step: delicious corn grits porridge

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

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

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

Pour the cereal into the cooking pan.

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

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

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

Pour cold, unboiled milk into the saucepan.

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

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

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

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

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

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

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

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

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

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

Stir the food.

Place corn porridge in a serving bowl and serve hot.

Recipe 5: how to cook sweet porridge from corn grits

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

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

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

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

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

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.

Recipe 6: healthy corn grits porridge with milk

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

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

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

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

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

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

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

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

Recipe 7: Corn grits milk porridge on the stove

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

Wash corn grits.

Pour the cereal into a saucepan.

Add salt, sugar.

Add butter.

Pour in water.

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

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

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

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

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

Add sugar and salt.

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

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

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

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

What hearty and nutritious dish can I prepare for my child for breakfast, while spending a minimum of time, which is so lacking in the morning? What to feed your husband in the evening after a hard day at work? An excellent option is milk porridge made from chopped corn. It can be sweet with dried fruits, bananas, honey or savory - with vegetables, meat, mushrooms. However, in itself it is a tasty, nutritious and healthy dish.

It’s not for nothing that corn is called the “Queen of the Fields”, and its grain is called “golden”. Unfortunately, few people know how to cook corn porridge with milk so that it remains tasty and healthy.

If you want to give it additional flavor, you can add dried fruits, banana, fresh mushrooms, meat, etc. How to cook corn porridge with milk according to different recipes is discussed below.

Recipe for making porridge with milk

In order to cook aromatic porridge you will need the following:

• 0.5 l of water;
• 250-300 g corn grits (flour);
• 300 ml milk;
• sugar to taste;
• salt to taste.

There are many recipes for making porridge. It can be served with a dressing of berries, fruits, vegetables, mushrooms or meat. Let's look at a few of these recipes.

Recipe with dried fruits

Banana recipe

• Place corn grits, washed in a sieve, into boiling water. Bring to a boil, then reduce heat. Cook the mixture over low heat until all the water has boiled away.
• Pour in milk, add a little salt and sugar to taste. At the same time you can use vanilla sugar, cinnamon or honey.
• Place a blender in the pan and grind the cereal.
• Mash the banana with a fork until it becomes a soft puree., then mix with the boiling mass. Mix everything thoroughly. Remove from heat.
• Allow to brew for 6-8 minutes, then serve.

Recipe for making porridge with milk and mushrooms

Component:

• 200 g coarse corn grits;
• 1 l. fat milk;
• 200 g fresh mushrooms;
• 200 g sour cream;
• salt, sugar;
• vegetable oil.

Cooking sequence

Small tricks for preparing milk corn porridge

For faster cooking, it is suggested to boil cornmeal porridge. This will not affect the taste in any way, but it will cook much faster.

When preparing porridge from corn grits, it is best to cook it until half cooked, only after that add milk to the mixture. This sequence will make the corn grits soft and tender.

Dried fruits, berries, bananas, etc. can be crushed in a blender, adding them to the already prepared mass, or placed on top of the porridge laid out in plates.

Milk can be replaced with cream.

If during cooking it is noticeable that the mass is too thick, you need to add a glass of water.

The best choice would be to use pans with thick walls and bottoms, and the porridge must be stirred periodically to prevent it from burning.

Few people cook corn porridge in the oven. But in vain! For cooking in the oven It is necessary to cook the cereal in water until half cooked in a saucepan. Then you need to remove it from the heat, put it in pots, add salt and sugar, as well as vanilla, cinnamon, banana, etc., if desired, and put it in the oven for 20-30 minutes at 160 degrees. This preparation saves the housewife from having to constantly be at the stove and stir the porridge so that it does not run away.

Your family will definitely like this bright and nutritious corn porridge with milk if you serve it for breakfast with melted butter and aromatic honey. Neither adults nor children will refuse such a dish, who, by the way, ask to add raisins or sliced ​​bananas to the porridge. To prevent your dish from becoming too thick, remember that the proportion of cereal and liquid is 1:3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.

Ingredients

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

Preparation

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

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

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

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

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

Note to the hostess

1. When craters begin to appear from the depths of the pan, the porridge may stick to the bottom because it thickens strongly from below. It is quite difficult to stir it at this stage: hot splashes fly, and it is impossible to guess their direction. It is better to alternately place the closed pan on the burner and remove it from it several times: the bubbles rise - remove from the heat, settle - place again on the stove until it boils. The dish will come to readiness in the intermittent simmering mode and will turn out delicious.

2. Cinnamon is a pleasant spice, but not everyone likes it. Ginger and vanillin are combined with milk and corn grits. All natural flavors should be added in reasonable, moderate quantities. Approximately - 5 g for 4 two-hundred-gram servings.

3. Honey is added to the porridge only when it is no longer scalding hot, in order to preserve the benefits of the sweet natural product. Approximately 40 degrees is the optimal temperature at which people start eating without fear of getting burned. It is at this time that it is flavored with honey or served separately so that everyone can add as much as they want.

4. Are there 100–150 grams of corn porridge left after the meal? An excellent reason to make pudding based on it. Auxiliary ingredients - dried fruits or fresh apples, an egg, a little bran or flour.