Corn porridge, like corn porridge, is rich in vitamins B, E, A, PP, minerals and amino acids, and does not contain gluten. Corn porridge is popular all over the world, only the name is different: Banosh - in Ukraine, Mamalyga - in Romania and Moldova, Gomi - in Georgia, Polenta - in Italy.

Corn grits and flour are obtained from corn grains by grinding. Corn is an ancient agricultural crop of the peoples of America, especially in Latin American countries (Venizuela, Mexico, Paraguay, Colombia, Peru). After the discovery of America, corn came to Europe, and then to Asia and Africa. On the territory of the countries of the former USSR, it came to Moldova and Georgia at the end of the 17th century.

Corn porridge can be prepared for both adults and children, using water, milk, or sour cream. Corn porridge is served with feta cheese, cheese, mushrooms, meat, cottage cheese and sauces.

And in order to cook the right corn porridge, today we will cook according to the following recipes:

Before starting with the recipes, I dare to give advice: buy a very necessary thing for cooking any porridge, this is a flame splitter for a gas stove or other device with an open fire. I have been using it for more than forty years, the porridges always turn out crumbly and tasty.

It’s very simple to use: first I put a saucepan or cauldron on the fire, when the water boils, I add the cereal, stir it, and as soon as it starts to boil, I put the divider on it and move the pan onto it.

Over low heat, stirring occasionally, 20 - 30 minutes have passed (buckwheat before), see if the water has boiled away, add butter and turn off the heat. The porridge remains on the divider for another 20 minutes. The principle is this: as long as the porridge is cooked, the amount of time it infuses.

Corn porridge with water in the oven

We need:

• 1 tbsp. corn grits
• 2.5 tbsp. water
• butter, salt, to taste

Preparation:

1.Pour the water into a saucepan (I like to cook in a cauldron), put it on the fire, add salt and butter, bring to a boil.

2. While the water boils, rinse the cereal several times and throw it into boiling water, stir and cook over medium heat for 20 minutes until thickened.

3. After, cover the pan with a lid, if not plastic, or with foil and put it in the oven,

preheated to 200 degrees for 30 minutes. You can add prunes, dried apricots, and raisins to the porridge.

Corn porridge with milk

We need:

• 1 tbsp. corn grits
• 5 tbsp. liquid (3 tbsp. boiling water + 2 tbsp. hot milk)
• 30 g butter
• salt, to taste
• sugar, optional

Preparation:

1. Pour boiling water over the cereal, add salt, add oil and place on the stove. Stir constantly so that it does not burn or form lumps. The porridge should thicken. It's about 15 minutes.

2. Heat the milk, first 1 glass, add it to the porridge, stir, then the second glass and do not stop stirring. At this stage, taste for salt and add it if necessary. Cook the porridge for another 15 minutes.

3. Cover the pan with a lid and leave it on the switched off stove (if it is electric) or on a flame spreader, or remove it from the stove and wrap it warm, leave for 1 - 1.5 hours.

Tips: 1. It is better to soak the cereal overnight, rinse it in the morning, pour boiling water over it and cook.

2. When the porridge is ready, beat it with a whisk, it will become fluffy, you can serve it with meat or pour cold milk.

Italian Polenta

We need:

• 1 piece of onion
• 1 piece chili pepper
• 300 g finely ground cereal
• 2 tbsp. corn or vegetable oil

Preparation:

1. Pour oil into the cast iron and place it on the stove, heat it up.

2. Cut the onion into small cubes and fry in oil until light golden. Finely chop the chilli pepper and fry with onion for 4-5 minutes.

3. Add 200 ml of cold water to the cast iron,

when it boils, gradually add the cereal, with continuous stirring.

If there is not enough water, add boiling water little by little and stir all the time. When the cereal becomes soft, add salt. Boil the porridge until cooked, a total of 25-40 minutes and turn off the heat.

Serve porridge with cheese, feta cheese, and herbs.

Mamaliga in Moldavian

We need:

• 250 g corn flour, finely ground
• salt, to taste
• 600 ml water
• 5 tbsp. vegetable oil
• 300 g cheese
• 200 -300 g lard or pork ribs
• 100 g sour cream
• wooden spatula

For the Mujdey sauce

• 1 clove of garlic
• 1 tsp salt, no slide
• 40 -50 ml vegetable oil
• 30 -40 ml water or broth

Preparation:

1.Pour corn flour with water, stir, add salt and put on fire, bring to a boil, stir all the time with a wooden spatula.

2. When the porridge boils, add vegetable oil, stir and cook until tender. When the mamalyga has thickened, turn it off, transfer it to a salad bowl and leave to cool.

3. Prepare Muzhdei sauce: grind the garlic with salt, first squeeze it through the garlic press, then grind it with salt, season with oil and broth, mix.

4. Grate the cheese (100 g) on ​​a coarse grater, and cut the rest into pieces.

5. Cut lard or pork ribs into cubes and fry until cracklings form.

6. When serving, turn the hominy over from the salad bowl onto a dish, cut it using thread or a special wooden knife, or, if you don’t have one, use a regular knife.

Sprinkle grated cheese on top of the mamalyga and serve with cracklings, Muzhdey sauce and sour cream.

Traditional Hutsul dish Banosh on the fire and at home

The pride of Transcarpathian cuisine, it is cooked over fires in large cauldrons, and a mandatory ingredient is homemade sour cream. Let's consider two options for preparing banosh: over a fire and at home on a stove.

Banosh at the stake

We need:

• 400 g homemade sour cream (collected from milk)
• 50 ml water
• 150 g corn flour

Important: If the sour cream is from under the separator, then more water can be added; if it is collected from milk, then very little water is needed.

Preparation:

1.Light a fire and hang a cauldron, pour in sour cream, water, salt, mix everything until the salt dissolves.

2. When the sour cream begins to boil, add flour little by little, stirring constantly, and cook for 5 - 7 minutes.

We do not stop stirring with a wooden spatula, when the porridge begins to thicken and lag behind the walls of the cauldron, the banosh is ready.

3. Banosh is served hot with grated feta cheese and eaten with a spoon.

Banosh at home

We need:

• 400 ml homemade milk
• 0.5 l homemade sour cream
• 200 g finely ground corn grits
• 50 ml water
• 100 g cheese

Preparation:

1. Pour water into the bottom of the cauldron and put it on the fire, bring to a boil. This is done to prevent the milk from burning.

2. Pour milk and sour cream into boiling water, stir.

When the mixture warms up (smoking starts), add the cereal, in portions,

stir and stir continuously.

Cook over medium heat until the banosh is well separated from the walls of the cauldron.

3. Serve the banosh sprinkled with cheese; you can serve mushrooms and cracklings stewed with sour cream.

Georgian Gomi with nut sauce Bazhe

This dish can be served with other dishes, instead of bread, or can be a separate dish.

We need:

• 200 g corn chaff (cereals)
• 1 liter of water
• 40 g fine corn flour

For the Baje sauce

• 200 g walnuts
• 250 ml chicken broth
• 1 tsp seasonings (utskho-suneli, coriander, saffron)
• chili pepper, salt, to taste
• 1 tbsp. wine vinegar

To get Bazhe's nut sauce, put all the ingredients except vinegar into a blender and blend. Transfer to a bowl and add wine vinegar to taste.

For information: Bazhe sauce is suitable for chicken, fish and other meat dishes.

Preparation:

1. Add corn chaff to boiling water, stir and after boiling again, reduce the heat to low and cook for 1 hour.

2. Afterwards, brew with corn flour, from now on, stir constantly for 15 minutes. Turn off the fire.

3. Transfer the gomi to a plate, wetting the spatula in cold water.

If gomi is served as a separate dish, then put pieces of smoked suluguni in it while it is hot, and pour bazhe sauce on top.

Corn porridge with cheese

We need:

• 1 clove of garlic
• 300 ml milk
• 300 ml water
• salt, pepper to taste
• 100 g corn grits
• 40 g of any hard cheese, grated
• butter as desired

Preparation:

1.Pour water and milk into a saucepan, add salt to taste, add garlic and bring to a boil.

2. Add cereal and mix vigorously. Reduce heat to low and simmer for 40 minutes, stirring frequently.

3. Add grated cheese to the prepared porridge, stir, salt and pepper to taste. When serving, place a piece of butter on each plate.

Corn porridge for babies

Corn porridge is introduced into the diet of babies from 8 to 9 months, after buckwheat and rice porridge have been introduced. These porridges, like corn porridge, do not contain gluten, which causes allergies. Corn porridge is rich in vitamins, has few calories, is easily digestible and does not cause discomfort in the tummy.

Corn porridge is cooked with ground cereal (in a coffee grinder, blender) 1 tsp. and 40 ml of water, cook for 10 minutes.

New cereals are introduced starting from 0.5 tsp. and every day add 1 tsp, 2 tsp, 40 g, 80 g, etc. in 4-5 days, the daily dose of porridge for a 6-month-old child should be 100 -120 g. New porridges should be given in the first half of the day.

For babies older than 9 months, you can cook porridge with milk.

We need:

• 1.5 tbsp. l. finely ground corn grits
• 180 ml water
• 150 ml milk (for children Agusha)
• 1 tsp butter
• 5-6 pcs raisins, pitted
• 1 piece dried apricots
• 1 date, pitted

Preparation:

1. Pre-soak dried apricots, dates and raisins; you can soak them overnight or pour boiling water over them and leave for 30 minutes.

2. Rinse the cereal in several waters and place in boiling water, stir. Cook over low heat until the cereal is cooked.

3. Add hot milk and cook further, stirring, until thickened.

4. Add dried fruits to the porridge, boil for 10 minutes and turn off the heat, leave for 15 minutes.

5. Afterwards, blend the porridge in a blender until smooth.

Bon appetit!

• polished - for consumption;
• large – flakes are made from it;
• small - sticks are made from it.

Corn porridge is rich in microelements that are necessary for the functioning of the body. Among its useful qualities are:

• hypoallergenic - can be used as the first complementary food for children;
• normalization of cholesterol levels;
• cleansing the body;
• improved digestion;
• skin rejuvenation;
• fiber content;
• improvement of the nervous system;
• has a beneficial effect on the functioning of the heart and blood vessels.

Corn flour also contains histidine and tryptophan, which are components of vegetable protein. The chemical composition is suitable for women during pregnancy.

Recipes for making delicious porridge

Before cooking, it should be borne in mind that the larger the grain for which corn was used, the longer it will take.

Basic rules for cooks:

Cereals must be thoroughly washed, regardless of grinding.

Dishes should only be used with thick walls.

Pour the main component into the boiling liquid, stirring.

Cook over medium to low heat.

To prepare a liquid mass, the ratio of cereal to liquid should be 1:4, and for a thick mass – 1:3.

After cooking, keep the dish covered for a quarter of an hour.

Adding milk and butter will add tenderness. If porridge is prepared for a child under one year old, then the milk must be diluted. Women know how to prepare maize porridge: they have their own secrets and recipes by which they prepare it. Various products will help give you a new, unusual taste.

Porridge on the water

Corn porridge on water is combined with meat, fish and vegetables. You can add nuts, dried fruits and honey to the dish, which will diversify the children's menu. This option is easy to prepare, but takes a long time – 60 minutes.

For cooking you need:

• corn flour - 1 tbsp;
• water – 600-800 ml;
• butter – 50 g;
• salt - a pinch.

Preparation

Add processed maize and seasoning to boiling water.

Cook until boiling over medium heat for half an hour, stirring.

Remove from heat, add oil and stir.

Insist.

You can add honey, but it is better after the porridge has cooled. This way it will retain its beneficial properties.

Unsweetened porridge is suitable as a side dish.

Porridge with milk

Cooked porridge with milk is the simplest dish, but it is difficult to underestimate its benefits. The beneficial properties of milk increase the benefits of corn grits. You can cook corn porridge in milk so that it is soft and juicy if you first boil the grain processing product.

Products:

• cereal – 150 gr.;
• water – 0.4 l;
• milk – 0.2 l;
• salt - a pinch;
• sugar – 1 spoon;
• oil drain – 50 gr.

Cooking steps

Add the main component to the boiling liquid.

Cook over low heat until the liquid evaporates.

While stirring, add milk, sugar, salt.

Cook for another quarter of an hour. Add oil, stir.

Porridge with milk is high in calories. But at the same time, it contains a lot of vitamins. It will be an excellent breakfast option.

Cooking in a slow cooker

Cooking in a slow cooker saves time and preserves the beneficial properties of the product. This process is simple and uncomplicated: you do not need to monitor the readiness of the dish and stir it regularly.

Products:

• cereal – 1 tbsp.;
• water – 600 ml;
• oil – 50 g;
• salt - to taste.

How to cook porridge in a slow cooker

Pour the corn product into the bowl of the device.

Add salt.

Pour in the liquid and stir.

Set the required mode.

After finishing cooking, let the dish sit.

To make the porridge thicker, you can leave it in the “Warming” mode for half an hour.

Add oil before use.

The recipe for milk porridge in a slow cooker is very simple. The cooking principle is similar, only milk and sugar are used instead of water.

Microwave cooking

To quickly prepare porridge, you can use the microwave. This solution will save time and get a tasty and healthy dish without much effort.

Required:

• cereal – 1 tbsp. The product is required to be finely ground so that it is completely cooked;
• water – 0.6 l;
• salt, sugar - to taste;
• oil - 50 gr.

Preparation

Add hot water to the container - for 1 tbsp of cereal 3 tbsp of liquid.

Add cereal, salt and mix well.

Cook for 5 minutes at full microwave power.

After 2-3 minutes, you need to take out the dish, mix it and put it in the microwave for a couple of minutes.

Attention!

Fireproof cookware is required for microwave cooking. Containers made of other materials may burst.

Eat it hot.

Porridge with corn grits and pumpkin

If you add pumpkin to corn flour, you get a kind of dessert. The dish turns out aromatic and tasty, so no one refuses it.

For preparation use:

• corn grits – 1 cup;
• milk - 500 ml;
• pumpkin – 0.4 kg;
• butter – 50 g;
• sugar – 50 g; salt – a pinch.

Place the cereal in a frying pan and lightly fry.

Boil the milk.

Add the cereal to the milk and let it brew for 30 minutes.

Peel the pumpkin and cut into small pieces.

Cover the vegetable with sugar and leave until the latter is completely dissolved.

Cook the porridge for a quarter of an hour.

Place the pumpkin in the cereal, add salt and cook until it is completely cooked.

Let it brew for 10 minutes.

Add butter before serving.

Maize porridge in the oven

Oven-cooked maize flour is a variation on the regular porridge recipe. This dish is suitable for people who adhere to a strict diet.

Products:

• cereal – 250 gr;
• water – 500 ml;
• sugar, salt - a pinch;
• butter – 40 g;
• raisins - to taste

Soak raisins 2 hours before cooking.

Bring water to a boil.

Place the cereal in a cauldron with thick walls or a baking pot.

Add boiling water, sugar, salt and raisins.

Stir and cover with a lid.

Place in the oven for 40 minutes at 200 degrees. It is necessary to remove the cauldron from the oven and stir, then place it back.

If after the specified time the boiled cereal does not become soft, then the cooking time should be increased.

The last manipulation must be performed until a golden crust appears.

Corn grits porridge with dried fruits

Porridge cooked according to this recipe will give you strength, energy and vigor for the whole day. The child will like it, in addition, there will be no problems with digestion.

To prepare you need:

• cereal – 1 tbsp.;
• water – 500 ml;
• raisins – 75 gr;
• other dried fruits – 150 g;
• sugar – 2 tbsp. l.;
• butter – 40 grams;
• salt - to taste.

Preparation

Dissolve sugar and salt in water and put on fire.

As soon as the water boils, add the cereal.

After boiling again, reduce the heat to minimum.

Cook for 15 minutes.

You need to add butter and chopped dried fruits to the finished dish. Let it brew for half an hour and you can serve it.

A tasty and satisfying dish with meat

Basically, porridge is served as a side dish, but if you add meat and vegetables to corn grits, you will get an independent dish. It is easy to prepare, and the result will surprise you.

For preparation you need:

• corn grits – 0.3 kg;
• meat – 0.3 kg;
• carrots – 1 piece;
• onion - 1 piece;
• tomatoes – 3 pcs;
• water – 500 ml;
• sunflower oil – 50 ml;
• salt, pepper - to taste.

Preparation

Cut the meat into small pieces.

Grate the carrots on a coarse grater.

Cut tomatoes and onions into cubes.

Place the meat in a frying pan with preheated oil and fry for 7 minutes.

Add onions and carrots and continue frying along with the meat.

After 5 minutes, add tomatoes to the food and continue to simmer.

Salt and pepper.

Add cereal and fill everything with water.

Bring to a boil, reduce heat.

Cook for about 30 minutes until the liquid has completely evaporated.

The cereal prepared according to this recipe turns out to be tender, nutritious and very tasty.

Recipe with cheese

Porridge made from corn processing is a popular dish in many countries. But to prepare it you need hard cheese. This cooking option can be used as a side dish or an independent dish. Corn grits go well with any type of cheese.

Ingredients:

• corn grits - 1.5 cups;
• hard cheese – 100 grams;
• butter – 50 grams;
• water – 0.6 liters;
• seasonings - to taste.

Preparation

Bring the water to a boil.

Pour the main component of the dish into the boiling liquid and cook for 30 minutes over low heat.

Grate the cheese.

Add butter and cheese to the almost finished porridge and mix well.

Simmer until fully cooked.

Serve it hot.

Adding herbs will help give the finished dish an unusual taste. This must be done at the final stage of cooking.

Children's recipe

Corn porridge is hypoallergenic and therefore safe for children. If you cook corn porridge with milk, it will perfectly diversify the children's menu - it can be used as complementary foods or a complete breakfast. It should be liquid, because it will thicken as it cools.

Ingredients:

• milk - an incomplete glass;
• water – 0.5 cups;
• corn product - 2 full tbsp. l.;
• butter - to taste;
• salt (sugar) - to taste.

Preparation consists of stages

Combine milk and water, put on fire.

Sweeten immediately.

As soon as the contents of the pan begin to boil, add the cereal and mix well.

Cook over low heat for about half an hour. Cooking time can be halved if you grind the cereal in advance in a coffee grinder.

It is allowed to add chopped fruits, nuts, dried fruits. You can add a delicious aroma by adding vanilla.

When a child reaches 1 year of age, he needs to replace cow’s milk with breast milk if he is breastfeeding or with formula if he is bottle-fed.

Italian recipe

If you want to cook something unusual, then Italian-style corn porridge is what you need. It should be eaten with cheese sauce, which will decorate everyday food. Ingredients:

• cereal – 1 tbsp.;
• milk - an incomplete glass;
• water - 4 tbsp.;
• hard cheese – 100 gr.;
• flour – 1 tbsp. l.;
• butter – 100 g;
• paprika - to taste.

Preparation

Mix milk with water and put on fire.

Pour the main component into the boiling liquid.

Cook for half an hour over low heat. Stir with a whisk.

Cover the serving dish with cling film, place the prepared porridge on it in the form of a layer, and let cool. It will thicken as it cools.

Prepare the sauce. Melt butter, add flour. Simmer the resulting mass over low heat. Grate the cheese, mix with the resulting mass, paprika, and salt.

Before serving, cut the dish into portions and pour over the cheese sauce.

Cooking corn porridge is easy. You need to know the correct proportion of ingredients and cooking time. To avoid getting tired of this healthy dish, you can experiment in the kitchen with different recipes and ingredients.

Say thanks for article 2

Corn porridge with milk is a rather unusual type of porridge for us, which, nevertheless, all nutritionists strongly recommend introducing into the diet of children and adults. After all, this is a very tasty, healthy, low-calorie and, importantly, quite easy-to-prepare porridge that can take its rightful place on your table. Corn grits are rich in vitamins and valuable microelements; they contain essential amino acids and unsaturated fatty acids, which protect the heart and blood vessels from pathological age-related changes. A large amount of fiber in this porridge can cleanse the body, removing harmful substances accumulated in it, and also satisfy hunger for a long time and prevent overeating.

Another important feature of corn porridge is that it does not contain the vegetable protein gluten, due to which it is perfectly absorbed in the intestines and does not cause allergic reactions. It is not without reason that this type of porridge is recommended as the first complementary food for infants, and in addition, it has a positive effect on the health of pregnant women, the elderly and everyone who suffers from diseases of the gastrointestinal tract. Those losing weight and those who follow a healthy lifestyle should also pay special attention to corn porridge, which has obvious dietary properties and undoubted health benefits.

Corn porridge with milk is quite easy to prepare and has a pleasant taste and consistency, which can be selected taking into account your habits and preferences. Small grains produce a very tender porridge that practically does not need to be chewed, so it is ideal for feeding small children, including infants. This porridge is very reminiscent of semolina, but has a slightly more pronounced structure and a slight delicate flavor characteristic of corn grits. The grains, which are larger in size, give the porridge a well-defined and slightly coarse consistency, which is also quite worthy of finding its admirers. I recommend choosing smaller grains because they cook much faster and have a great taste and texture that everyone in the family will surely enjoy.

Try making corn porridge with milk using this simple recipe. Your children and other household members will certainly appreciate this tasty and healthy dish, and therefore an excellent breakfast will be provided to the whole family without any hassle!

Useful information How to cook corn porridge with milk - a recipe for cooking corn milk porridge on the stove with step-by-step photos

INGREDIENTS:

• 1 tbsp. corn grits
• 3 tbsp. water
• 2 tbsp. milk
• 2 tbsp. l. Sahara
• 1/2 tsp. salt
• 20 g butter

COOKING METHOD:

Corn grits

1. In order to cook corn porridge with milk, you first need to choose high-quality cereal for it. Since corn grits are not a very popular product in our country, it makes sense to provide some recommendations to help you make the right choice.

1) It is advisable to buy cereals in stores in packaged form with the date of production and shelf life clearly indicated on the package. Since it is quite sensitive to the duration and conditions of storage, loose cereal purchased on the market may taste bitter if it has been stored for too long in unsuitable conditions.

2) Corn grits have 5 degrees of grinding, and the higher the grinding number, the finer the size of the grains. From a larger product, porridge takes longer to cook and has a distinct grainy consistency, but at the same time it retains more useful substances. The smallest corn grits resemble semolina in appearance. The porridge from it cooks quite quickly and has a very delicate velvety consistency, which is especially suitable for feeding small children.
It is worth noting that the degree of grinding is not always indicated on the packaging, so in some cases you will have to rely on your eyesight and experience.

3) Corn grits can have different colors from grayish and pale yellow to very bright. Cereals that are too bright can be colored by chemicals, so it is advisable to choose a product with a calm yellow tint. It is also important to make sure that there are no foreign inclusions, traces of pests or spoilage inside the package.

4) After purchase, the cereal must be poured into a glass or ceramic jar with a tight-fitting lid and stored in a dark, dry place for no more than 2 - 3 months.

5) Before cooking porridge, it is advisable to rinse the coarse grains by pouring them into a sieve and holding them under cold running water. This is quite problematic to do with small grains, so it would be better to leave them as they are.

How to cook corn porridge on the stove

2. Pour water into a saucepan or ladle and place over medium heat.

Important! Be sure to choose a thick-bottomed container for preparing corn porridge. This type of porridge tends to burn, and the massive bottom heats up more slowly and evenly, which partially helps solve this problem. Enameled dishes are not at all suitable for this porridge, as it will be very difficult to wash later.

3. When the water boils, reduce the heat and gradually add corn grits, stirring vigorously with a spoon.

Comment! The finer the grind of the cereal, the more likely it is that lumps will form in the porridge. Therefore, the finest grains like semolina must be poured in more slowly and mixed thoroughly.

4. Cook the porridge at a low boil, stirring frequently until all the water is absorbed and the porridge swells. This will take 5 - 15 minutes depending on the type of cereal. Meanwhile, pour milk into a separate saucepan and bring it to a boil.

Advice! Since corn porridge is prepared with a mixture of milk and water, I recommend using selected milk, which has a higher fat content and richer taste.

5. Pour hot milk into the swollen corn grits and mix the porridge thoroughly with a spoon.

6. Add salt and sugar to taste to the porridge.

Comment! When adding 2 tbsp. l. sugar you will get a moderately sweet porridge that can be eaten in its pure form or with various sweet additives. For those with a sweet tooth, I would advise adding a little more sugar.

7. Cook the porridge, covered, over low heat until cooked, stirring occasionally. At the end of cooking, add butter if desired. The smallest grains are cooked for about 15 minutes, while the largest ones can be cooked for 30 - 40 minutes, and you must definitely taste them.


Very tasty, healthy and nutritious corn porridge with milk is ready! When serving, you can additionally flavor it with butter, and also add honey, syrup, jam or fresh berries and fruits. Bon appetit!

Corn porridge has earned its place in the diet due to its low calorie content and gluten-free nature. The latter property even allows you to use cereals as a first complementary food. When prepared correctly, corn dishes can be the most nutritious and delicious.

Each country has its own recipe for corn porridge: in Romania and Moldova - the legendary mamaliga, in Spain and Italy - polenta, in Georgia - Gomi. Traditional Russian cuisine is also no exception. Although corn porridge with milk does not have a sonorous name, its taste and nutritional value do not become worse.

To taste healthy porridge, you need:

• cereal – 200 g;
• water – 400 g;
• milk – 400 g;
• salt, sugar, butter - to taste.

To get not only healthy, but also tasty porridge, you need to perform a number of actions:

A pan of water is placed on the stove and brought to a boil.

Pour the cereal into the pan in small portions with constant stirring, and then cook until the liquid has completely evaporated for about 10 minutes over low heat.

After absorbing moisture, the cereal softens, and it’s time to add milk.

The milk is poured in gradually while stirring so that the cereal does not begin to clump.

After boiling, the porridge is cooked for about 10 minutes, while salt and sugar are added during the next stirring.

After the cereal swells, the stove is turned off and the dish is infused for about ¼ hour.

Porridge is served with butter or cream.

Attention! When cooking corn porridge on the stove, it must be constantly monitored, otherwise it will stick to the bottom or even burn.

With added pumpkin

The benefits of corn porridge are undeniable, but its combination with pumpkin doubles the positive effect on health with the regular presence of the dish in the human diet. To make pumpkin porridge from corn, just make a small addition to the basic recipe.

300 g of pumpkin is peeled and seeds, cut into cubes, covered with sugar.

After the juice appears, the pumpkin is placed on the stove and cooked until tender.

Pumpkin cubes are mixed with the porridge as it steeps.

Recipe for cooking with water

Water porridge is the easiest and fastest side dish to prepare, which is also very nutritious. If you have 200 g of cereal, then it is enough to prepare a liter of water, salt, sugar and oil for dressing.

In progress:

Water is poured into a saucepan with a thick bottom and brought to a boil.

Well-washed cereal is added to boiling water, mixed and cooked for about half an hour.

After the time has passed, the porridge is salted, mixed and continues to cook until fully cooked for about half an hour over low heat.

After removing from the heat, the porridge is flavored with butter or ghee for flavor.

Important! If you want to add honey, you can do this only after the cereal has cooled, so that it does not lose its beneficial properties.

How to cook in a slow cooker?

Corn porridge in a slow cooker is an excellent dish for people for whom every minute is worth its weight in gold: when cooking using this device, there is no need to constantly stand at the stove and monitor the food. The washed cereal, salt and oil should be placed in a bowl and filled with water in the proportions from the basic recipe. Cook in the “Cereals” or “Milk porridge” mode, depending on the type, until the sound signal.

Advice! To thicken the porridge, you can keep it for about half an hour in the “Warming” mode. It is convenient to install the program in the evening, and in the morning you will have a ready-made breakfast waiting for you.

Corn grits porridge with dried fruits

An original recipe for sweet porridge, which, if executed correctly, becomes a favorite breakfast for the whole family.

To prepare, in addition to 200 g of cereal and ½ liter of water, you need to purchase the following ingredients:

• raisins – 75 g;
• other dried fruits (to choose from) – 150 g;
• sugar – 50 g;
• butter – 40 g;
• salt - to taste.

When preparing:

Water with salt and sugar is brought to a boil, after which the cereal is poured into it.

After boiling again, the heat is reduced to a minimum, and the cereal is cooked for about ¼ hour.

Oil and prepared dried fruits are added to the porridge, after which the dish is infused for about 30 minutes.

A tasty and satisfying dish with meat

Despite the fact that porridge is perceived as a side dish, corn porridge with meat and vegetables can be an excellent independent dish.

You will need:

• corn grits – 300 g;
• meat – 300 g;
• onion – 75 g;
• carrots – 100 g;
• tomatoes – 150 g;
• sunflower oil – 50 ml;
• water – ½ l;
• salt, spices - to taste.

During the cooking process:

The meat is cut into pieces, the vegetables are chopped: onions and tomatoes are cut into cubes, carrots are grated.

The meat product is placed on heated oil and fried on all sides.

After 7 minutes, onions and carrots are added to the saucepan, and after 5 minutes, tomatoes.

Grain is poured into the pre-salted and seasoned vegetable mixture with meat.

All contents are filled with water.

After boiling, cook the porridge over low heat for about half an hour until the liquid has evaporated.

Recipe with cheese

Of all the cereals, only corn goes most harmoniously with any type of cheese, including feta cheese.

To execute another extraordinary recipe you will need:

• corn grits – 300 g;
• hard cheese – 100 g;
• butter – 50 g;
• water – 600 ml;
• salt, spices - to taste.

When the products are prepared, you can start cooking:

Pour well-washed cereal into boiling salted water and cook for half an hour over low heat.

At this time, the cheese is grated.

When the porridge is almost ready, add cheese and butter to the pan, after which the entire contents are mixed.

Advice! To add piquant notes to the taste, at the final stage you should sprinkle the dish with herbs.

Corn grits porridge for children

The absence of gluten makes the porridge the least allergenic.

This fact makes it popular among young mothers who want to diversify the menu of their long-awaited child.

To prepare one serving of 200 g you will need:

• corn grits – 30-35 g;
• milk – 100 ml;
• water – 150 ml;
• butter – 5 g;
• salt, sugar or sweet syrup - to taste.

When preparing products, the cereal is ground in a coffee grinder to the consistency of semolina, which can significantly reduce the cooking time, after which:

If desired, water is added salt, sweetened and brought to a boil.

The crushed cereal is poured into the boiling liquid with constant stirring and cooked for up to 10 minutes over low heat under a closed lid.

Milk is heated in a separate container, which is then used to dilute the porridge.

The milk porridge is boiled for another 10 minutes, after which it is removed from the heat and left for the same amount of time.

If a large number of lumps form due to the structure of the cereal, the porridge is rubbed through a sieve or broken up in a blender.

The finished dish is flavored with butter and syrup.

Important! For a child under one year old, cow's milk is replaced with breast milk, if breastfeeding, or with formula if the baby is on artificial milk.

Thus, preparing cereals from nutritious cereals is quite simple, the main thing is to know: how long to cook corn porridge to the required state. And several simple but original recipes will allow you to get great pleasure from ordinary food combined with benefits.

Corn porridge, like any other cereal dish, is characterized by high nutritional value and is recommended for consumption by everyone, young and old, without exception. It can be cooked simply in milk (water) or supplemented with other products to obtain a more original dish.

How to cook corn porridge?

Corn porridge, the recipe for which can be either simple or more complex, always turns out tasty if you follow the basic basic rules that accompany any technology:

Be sure to wash the cereal several times with cool water before further use.

When cooking on the stove in a saucepan, stir the dish periodically to prevent burning. For the same reason, choose dishes with a thick bottom.

Observe the proportions of the components, taking 2.5-3 parts of liquid for 1 part of cereal, unless otherwise specified in the recipe.

The dish will be tastier if you season it with butter and let it brew, carefully wrapping it for about an hour.

How to cook corn porridge in water?

The simplest option, which is suitable for a classic or lean diet (if you exclude oil), is corn porridge with water. It can be served on its own for breakfast, supplemented with nuts, raisins, honey or fruit, and can also be used as a hearty side dish for meat and fish. From the specified quantity of products, four servings can be prepared per hour.

Ingredients:

• cereal – 1 glass;
• purified water – 2.5 cups;
• butter, salt.

Preparation

Corn grits are washed thoroughly under running water, placed in a salted boiling liquid base and, after boiling again, cooked over moderate heat for thirty minutes, stirring occasionally.

Add butter, mix, wrap and let it brew.

How to cook corn porridge with milk?

Next, you will learn how to properly cook milk-based corn porridge. This version makes the dish more tender and tasty. It is often used for serving on its own for breakfast, included in a children's menu, and less often for serving as a side dish. Depending on its purpose, sugar, vegetables or other components may be added to it. Four servings will be ready in an hour.

Ingredients:

• corn grits – 1 cup;
• whole milk – 2.5 cups;
• butter, granulated sugar, salt.

Preparation

The washed corn grits are added to boiling milk, salted and sweetened as desired.

Cook corn milk porridge for thirty minutes, stirring occasionally under a lid, over moderate heat.

Corn porridge with pumpkin - recipe

Corn porridge with pumpkin will bring disproportionate benefits to the body, which can be cooked in any liquid base and served for breakfast, lunch or dinner. Cereals combine perfectly with pumpkin pulp, creating an amazing treat in all respects, which will be even tastier if you add dried fruits and nuts to it. It will take about an hour to make a meal for four.

Ingredients:

• cereal – 1 glass;
• milk – 2.5 cups;
• nutmeg pumpkin – 300 g;
• raisins, seasonings.

Preparation

Corn grits are lightly fried in a dry frying pan, poured with boiling milk and cooked until soft, stirring.

Separately, simmer the peeled and diced pumpkin with sugar and washed raisins and transfer it to a container with a milk-cereal base.

Stir the corn porridge, season and let it brew.

Corn flour porridge - recipe

Porridge made from corn flour has its own name in different regions: mamalyga, puliska or tokan - in Romania, Moldova and Transcarpathia. Each housewife has her own secret for creating a delicacy, which is served plain with honey (jam), or supplemented with cracklings, fried onions, cheese, sour cream and other additives. A meal for four people can be organized in half an hour.

Ingredients:

• corn flour – 1 cup;
• purified water – 5 glasses;
• cracklings, fried onions, sour cream.

Preparation

Making corn porridge from flour is somewhat different from the traditional process.

Flour does not require washing. It is gradually poured into the boiling liquid, while vigorously stirring the mass with a whisk.

Next, cook the contents with continuous stirring until it starts to pull away from the walls of the container and thickens, about 20-30 minutes.

Corn porridge is served with cracklings, fried meat and sour cream.

Corn porridge with meat

Porridge made from corn grits can be cooked with meat, which will increase its nutritional properties and make it possible to feed such a dish to a calorie-hungry male audience. You can use both dietary chicken, veal, and fatty pork and lamb. It is desirable that it be boneless and chopped into small pieces. In an hour you will have four delicious servings on your table.

Ingredients:

• cereal – 1 glass;
• purified water – 2 glasses;
• any meat – 500 g;
• onions and carrots - 1 pc.;
• vegetable fat, seasonings.

Preparation

The meat is prepared and fried in fat with vegetables.

Pour in boiling water, season to taste and add the washed cereal mass.

Reduce the heat to minimum and simmer the dish under the lid, stirring, for half an hour.

Corn porridge with cheese

Delicious corn porridge with cheese will surprise even those who do not have a special love for this kind of culinary creations. It is often prepared in Georgia and is called “Elarji”. Imereti cheese can be replaced with suluguni or mozzarella, and instead of a water base, use a milk base. From the specified amount of products you will get three servings, which will take one hour to prepare.

Ingredients:

• cereal – 1 glass;
• Imeretian cheese – 200 g;
• water or whole milk – 2.5 cups;
• salt.

Preparation

Throw the cheese cut into strips into the boiling liquid and stir until it dissolves.

Add salt to the contents, add the washed cereal mass, and cook with stirring over low heat for thirty minutes.

Corn porridge, cooked in pots by simmering in the oven, turns out incredibly fragrant and aromatic. The advantage of the recipe is obvious: you don’t need to stand over the container on the stove and stir the contents. The composition can be changed according to preference by adding other products or replacing one with another, for example, sugar with cheese. Three servings will be ready in an hour.

Ingredients:

• cereal – 200 g;
• milk – 500 ml;
• water – 100 ml;
• butter – 60 g;
• granulated sugar – 3 teaspoons;
• salt.

Preparation

The crushed corn grits are washed and placed in pots with the butter pieces.

Pour in sweetened and flavored milk mixed with water and previously brought to a boil.

Cook corn porridge in the oven at 200 degrees for one hour.

Corn porridge in the microwave

Below you will learn how to cook corn porridge using the microwave. With this technology, the dish does not require such close attention, which is necessary when cooking on the stove. The porridge will not burn and will turn out tasty, soft and tender. It can be made sweet and served with honey, fruits, dried fruits or served as a dish or fish. To implement the idea, you need to take a special vessel for cooking in a microwave oven. In thirty minutes, a healthy meal for four will be served on the table.