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

Corn grits and flour is obtained from corn grains by grinding. Corn is an ancient agricultural crop of the peoples of America, especially in Latin America (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 at the end of the 17th century at the beginning of Moldova and Georgia.

Corn porridge can be cooked for both adults and children, on water, milk, sour cream. Corn porridge is served with 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 proceeding to the recipes, I dare to give advice: get a very necessary thing for cooking any porridge, this is a flame spreader, for a gas stove or other device with an open fire. I have been using it for more than forty years, porridges always turn out crumbly and tasty.

Using it is very simple: first I put the pot or cauldron on the fire, when the water boils, I pour the cereal, mix it and as soon as it starts to boil, I put the divider, I move the pan onto it.

On low heat, stirring occasionally, 20 - 30 minutes have passed (buckwheat earlier), I look 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 as follows: how much porridge was cooked, so much time is infused.

Corn porridge on the water in the oven

We need:

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

Cooking:

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

2. While the water boils, we wash the cereal several times and throw it into boiling water, mix and cook over medium heat for 20 minutes, until it thickens.

3. After that, cover the pan with a lid, if not plastic, or with foil and send it to the oven,

preheated to 200 degrees for 30 minutes. Prunes, dried apricots, raisins can be added to porridge.

Corn porridge with milk

We need:

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

Cooking:

1. Fill the grits with boiling water, salt, put the oil and put it on the stove. Stir constantly so that it does not burn and does not take lumps. The porridge should thicken. It's 15 minutes.

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

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

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

Italian polenta

We need:

• 1 pc onion
• 1 pc chili pepper
• 300 g finely ground cereals
• 2 tbsp corn or vegetable oil

Cooking:

1. Pour oil into the cast iron and put 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 also fry with onions for 4-5 minutes.

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

when it boils - gradually introduce, with continuous stirring, cereals.

If there is not enough water, gradually add boiling water and stir all the time. When the cereal becomes soft, salt. Boil the porridge until tender, in general, 25-40 minutes and turn off the heat.

Serve porridge with cheese, cheese, greens.

Hominy in Moldovan

We need:

• 250 g cornmeal, 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 Muzhdei sauce

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

Cooking:

1. Pour corn flour with water, stir, 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 hominy has thickened, turn off, transfer to a salad bowl and leave to cool.

3. Cooking Muzhdey sauce: rub the garlic with salt, first squeeze through the garlic, and then rub with salt, season with oil and broth, mix.

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

5. Salo or pork ribs, cut into cubes and fry until cracklings.

6. When serving, we turn the hominy from a salad bowl onto a dish, cut it with a thread or a special wooden knife, and if we don’t have one, with an ordinary knife.

Sprinkle hominy with grated cheese on top and serve with greaves, Muzhdey sauce and sour cream.

Traditional Hutsul dish Banosh on the fire and at home

The pride of the Transcarpathian cuisine, they cook it on fires in large cauldrons, and homemade sour cream is an obligatory ingredient. Consider two options for preparing banosh: on the fire and at home on the stove.

Banosh at the stake

We need:

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

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

Cooking:

1. We make 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, we introduce a little flour, with constant stirring, 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. Served hot banosh with grated cheese, eat it 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

Cooking:

1. Pour water at the bottom of the cauldron and put on fire, bring to a boil. This is done so that the milk does not burn.

2. In boiling water, pour milk and sour cream, mix.

When the mixture warms up (smoke goes), add the cereal, in portions,

stir and stir continuously.

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

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

Georgian Gomi with Bazhe nut sauce

This dish can be served with other dishes, instead of bread, or it can be an independent dish.

We need:

• 200 g corn chips (groats)
• 1 liter of water
• 40 g finely ground cornmeal

For the Baje sauce

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

To get the Bajet nut sauce, put all the ingredients, except for the vinegar, into a blender and beat. Transfer to a bowl and add wine vinegar to taste.

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

Cooking:

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

2. After, brew with cornmeal, from now on, stir constantly, for 15 minutes. We 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 we put pieces of smoked suluguni in it while it is hot, and pour bage 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 any hard cheese, grated
• butter as desired

Cooking:

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

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

3. Add the grated cheese to the finished porridge, mix, salt and pepper to taste. When serving, put 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. In these cereals, as in corn, there is no gluten, which causes allergies. Corn porridge is rich in vitamins, low in calories, easy to digest and does not cause tummy discomfort.

Corn porridge is cooked with ground cereals (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 we add 1 tsp, 2 tsp, 40 g, 80 g, etc. for 4-5 days, the daily dose of cereals for a 6-month-old child should be 100-120 g. You need to give new cereals in the first half of the day.

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

We need:

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

Cooking:

1. Dried apricots, dates and raisins are pre-soaked, you can overnight or pour boiling water and leave for 30 minutes.

2. Rinse the grits in several waters and send to boiling water, mix. Cook over low heat until the cereal is boiled.

3. Add hot milk and boil more, stirring, until thickened.

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

5. After that, we interrupt 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 trace elements that are necessary for the life of the body. Among its useful qualities are:

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

Also, the composition of corn flour includes histidine and tryptophan, which are components of vegetable protein. The chemical composition is suitable for women during the period of bearing a child.

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 the time is spent.

Basic rules of cooks:

Groats should be thoroughly washed, regardless of grinding.

Cookware is used only with thick walls.

Pour the main component into the boiling liquid, stirring.

Cook over medium or low heat.

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

After cooking, you need to hold the dish under the lid 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 needs to be diluted. Women know how to cook maize porridge: they have their own secrets and recipes according to which they cook it. Various products will help to give a new, unusual taste.

Porridge on the water

Corn porridge on the water is combined with meat, fish and vegetables. You can add nuts, dried fruits and honey to the dish, which diversifies the children's menu. Cooking this option is easy, but long - 60 minutes.

For cooking you need:

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

Cooking

Add processed maize and seasoning to boiling water.

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

Remove from stove, add oil and stir.

Insist.

You can add honey, but it is better after the porridge has cooled. So it will retain useful 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 initially boil the grain processing product.

Products:

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

Cooking steps

Add the main component to the boiling liquid.

Cook over low heat until the liquid has evaporated.

While stirring, add milk, sugar, salt.

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

Porridge with milk is high-calorie. But at the same time, it contains a lot of vitamins. It makes an excellent breakfast option.

Cooking in a multicooker

Cooking in a slow cooker saves time and preserves the useful 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:

• cereals - 1 tbsp.;
• water - 600 ml;
• oil - 50 gr;
• salt - to taste.

How to cook porridge in a slow cooker

Pour the corn product into the bowl of the device.

Salt.

Pour in the liquid and stir.

Set the desired mode.

After cooking, let the dish brew.

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

Add oil before use.

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

Microwave cooking

You can use the microwave to cook porridge quickly. This solution will save time and get a tasty and healthy dish without much effort.

Required:

• cereals - 1 tbsp. A finely ground product is required so that it is completely boiled;
• water - 0.6 l;
• salt, sugar - to taste;
• oil - 50 gr.

Cooking

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

Add grains, salt and mix well.

Cook for 5 minutes on full microwave power.

After 2-3 minutes, you need to get the dish, mix and send it to the microwave for a couple of minutes.

Attention!

Heat-resistant utensils are required for microwave cooking. Containers made of other material may burst.

Eat her hot.

Porridge with corn grits and pumpkin

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

For cooking are used:

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

Put the grits in a pan and lightly fry.

Boil milk.

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

Clean the pumpkin and cut into small pieces.

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

Boil porridge for a quarter of an hour.

Put the pumpkin to the cereal, add salt and cook until it is fully cooked.

Let it brew for 10 minutes.

Add oil 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 follow a strict diet.

Products:

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

Soak raisins 2 hours before cooking.

Bring water to a boil.

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

Add boiling water, sugar, salt and raisins.

Mix and cover.

Place in the oven at 200 degrees for 40 minutes. It is necessary to get the cauldron from the oven and mix, 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 before the appearance of a golden crust.

Cornmeal porridge with dried fruits

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

For cooking you need:

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

Cooking

Dissolve sugar and salt in water and put on fire.

As soon as the water boils, add the cereal.

After re-boiling, reduce the fire to a minimum.

Cook for 15 minutes.

In the finished dish, you need to add oil and chopped dried fruits. Let it brew for half an hour and you can serve it to the table.

Delicious and hearty meat dish

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 cooking you need:

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

Cooking

Cut the meat into small pieces.

Grate carrots on a coarse grater.

Cut tomatoes and onions into cubes.

Put the meat in a frying pan with preheated oil, fry for 7 minutes.

Add onions and carrots, continue frying with meat.

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

Salt, pepper.

Add grits 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 is tender, nutritious and very tasty.

Recipe with cheese

Porridge made from a processed corn product is a popular dish in many countries. But for its preparation, hard cheese is needed. This cooking option can be used as a side dish or an independent dish. Cornmeal goes well with any kind of cheese.

Ingredients:

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

Cooking

Bring water to a boil.

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

Grate the cheese.

In an almost ready porridge, add butter and cheese, mix well.

Simmer until fully cooked.

Serve it hot.

The addition of herbs will help to 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 the child. If you cook corn porridge in milk, then it will perfectly diversify the children's menu - it can be used as complementary foods or a full 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 steps

Combine milk and water, put on fire.

Sweeten immediately.

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

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

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

When a child reaches 1 year old, cow's milk must be replaced with breast milk if he is on breastfeeding or with a mixture - with artificial feeding.

Italian recipe

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

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

Cooking

Mix milk with water, 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 form for serving with cling film, put the finished porridge on it in the form of a layer, let it cool. As it cools it will thicken.

Prepare the sauce. Melt butter, add flour. The resulting mass is then simmered over low heat. Grate cheese, mix with the resulting mass, paprika, salt.

Before serving, it is necessary to cut the dish into portioned pieces and pour over the cheese sauce.

Cooking corn porridge is easy. You need to know the correct proportion of ingredients and cooking time. So that this healthy dish does not get tired, 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-cook porridge that can take its rightful place on your table. Corn grits are rich in vitamins and valuable trace elements, it contains essential amino acids and unsaturated fatty acids that protect the heart and blood vessels from pathological age-related changes. A large amount of fiber in this porridge is able to cleanse the body, removing harmful substances accumulated in it, as well as satisfy hunger for a long time and prevent overeating.

Another important feature of corn porridge is that it does not contain vegetable protein gluten, so it is well absorbed in the intestines and does not cause allergic reactions. No wonder this type of porridge is recommended as the first feeding 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. Losing weight and adherents of a healthy lifestyle should also pay special attention to corn porridge, which has obvious dietary properties and undeniable health benefits.

Corn porridge with milk is quite easy to prepare and has a pleasant taste and texture, which can be selected according to your habits and preferences. From small cereals, a very tender porridge is obtained, which practically does not need to be chewed, so it is ideal for feeding small children, including babies. Such porridge strongly resembles semolina, but has a slightly more pronounced structure and a light, delicate flavor characteristic of corn grits. Groats larger in grain size give porridge with a well-defined and slightly coarse texture, which is also quite worthy of finding its admirers. I recommend choosing smaller grits, as they cook much faster and have a great taste and texture that everyone in the family is sure to love.

Try making corn porridge with milk with this simple recipe. Your children and other households 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 in milk - a recipe for cooking milk corn porridge on the stove with step by step photos

INGREDIENTS:

• 1 st. corn grits
• 3 art. 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 in milk, you first need to choose high-quality cereals for it. Since corn grits is not a very popular product in our country, it makes sense to give some recommendations to help you make the right choice.

1) It is desirable to buy cereals in stores in packaged form with the date of production and shelf life clearly indicated on the pack. Since it is quite sensitive to the duration and storage conditions, bulk cereals bought on the market can be bitter if they have been stored for too long in unsuitable conditions.

2) Corn groats have 5 degrees of grinding, and the larger the grinding number, the finer the size of the grains. From a larger product, porridge is cooked longer and has a distinct grainy texture, but at the same time it retains more useful substances. The smallest corn grits look like semolina. Porridge from it is cooked quite quickly and has a very delicate velvety texture, which is especially suitable for feeding young children.
It should be noted 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 a different color from grayish and pale yellow to very bright. Groats that are too bright can be colored with 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 and damage inside the pack.

4) After purchase, the cereal should 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 coarsely ground cereals by pouring it into a sieve and holding it under running cold running water. It is rather problematic to do this with small cereals, so it would be better to leave it as it is.

How to cook corn porridge on the stove

2. Pour water into a saucepan or ladle and put on medium heat.

Important! Be sure to choose dishes with a thick bottom for cooking corn porridge. This type of porridge tends to burn, and the massive bottom heats up more slowly and evenly, which partially helps to solve this problem. Enamelware for this porridge is not at all suitable, since it will be very difficult to wash it afterwards.

3. When the water boils, reduce the fire and gradually pour in the corn grits, stirring it vigorously with a spoon.

Comment! The finer the grinding of cereals, the more likely the formation of lumps in the porridge. Therefore, the smallest cereals like semolina must be poured more slowly and at the same time mix it 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 to a boil.

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

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

6. Put salt and sugar into the porridge to taste.

Comment! When adding 2 tbsp. l. sugar, you will get a moderately sweet porridge that can be eaten both in its pure form and with various sweet additives. If you have a sweet tooth, I would recommend adding a little more sugar.

7. Cook the porridge under the lid over low heat until tender, stirring occasionally. At the end of cooking, add butter if desired. The smallest cereals are cooked for about 15 minutes, while the largest can be cooked for 30-40 minutes, and it must be tasted.


Very tasty, healthy and nutritious corn porridge with milk is ready! When serving, you can additionally flavor it with oil, as well as put honey, syrup, jam or fresh berries and fruits in it. Bon appetit!

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

Each country has its own recipe for corn porridge: in Romania and Moldova - the legendary hominy, 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, the taste and nutritional value do not get worse from this.

To taste healthy porridge, you need:

• cereals - 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 pot of water is placed on the stove and brought to a boil.

In small portions, with constant stirring, cereals are poured into the pan, and then boiled until the liquid has completely evaporated for about 10 minutes on minimum heat.

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

Milk is poured in gradually with 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 mixing.

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

Served with porridge 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 the addition of 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 cook pumpkin porridge from corn, it is enough to make a small addition to the basic recipe.

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

After the appearance of juice, the pumpkin is placed on the stove and boiled until tender.

Pumpkin cubes are mixed with porridge when it is insisted.

water cooking recipe

Porridge on the water is the easiest and fastest side dish to prepare, which is also very nutritious. If there are 200 g of cereals, then it is enough to prepare a liter of water, salt, sugar and oil for dressing.

In progress:

Water is poured into a heavy bottomed saucepan and brought to a boil.

Well-washed cereals are added to boiling water, mixed and boiled for about half an hour.

After the time has elapsed, the porridge is salted, mixed and continues to cook until fully cooked for about half an hour at minimum heat.

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

Important! If there is a desire to add honey, this can be done 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 who have every minute worth their weight in gold: when cooking using this device, there is no need to constantly stand at the stove and watch the food. Washed cereals, salt and oil should be placed in a bowl and poured with water in proportions from the basic recipe. Cook in the “Cereals” or “Milk porridge” mode, depending on the type, until the beep sounds.

Advice! To thicken the porridge, you can stand for about half an hour in the "Heating" mode. It is convenient to set the program in the evening, and in the morning a ready-made breakfast will be waiting.

Cornmeal porridge with dried fruits

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

For cooking, in addition to 200 g of cereals and ½ liter of water, you must purchase the following components:

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

When cooking:

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

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

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

Delicious and hearty meat dish

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:

Meat is cut into pieces, vegetables are chopped: onions and tomatoes are cut into cubes, carrots are rubbed.

The meat product is laid out on the heated oil and fried on all sides.

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

Groats are poured into the pre-salted and seasoned vegetable mixture with meat.

All contents are filled with water.

After boiling, porridge is cooked over low heat for about half an hour until the liquid evaporates.

Recipe with cheese

Of all the cereals, only corn is most harmoniously combined with any kind of cheese, including cheese.

For the execution of 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:

Well-washed cereals are poured into boiling salted water and boiled for half an hour over low heat.

At this time, cheese is rubbed.

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

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

Cornmeal porridge for children

The absence of gluten makes 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, cereals are ground on a coffee grinder to the consistency of semolina, which can significantly reduce the cooking time, after which:

Water is optionally salted, sweetened and brought to a boil.

The crushed cereals, with constant stirring, are poured into a boiling liquid and boiled for up to 10 minutes at a minimum heat under a closed lid.

In a separate container, milk is heated, which is then used to dilute porridge.

Milk porridge is boiled for another 10 minutes, after which it is removed from the heat and infused for the same time.

With the formation of a large number of lumps due to the structure of the cereal, the porridge is rubbed through a sieve or broken 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, when breastfeeding, or with a mixture if the baby is on artificial milk.

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

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

How to cook corn porridge?

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

The cereal must be washed several times with cool water before further use.

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

The proportions of the components are observed, taking 2.5-3 parts of the liquid for 1 part of the cereal, unless the recipe provides otherwise.

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

How to cook corn porridge in water?

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

Ingredients:

• cereals - 1 glass;
• purified water - 2.5 cups;
• butter, salt.

Cooking

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

Butter is added, mixed, wrapped and allowed to brew.

How to cook corn porridge in milk?

Next, you will learn how to properly cook milk-based corn porridge. In this performance, the food is more tender and tasty. Often it is used for independent serving for breakfast, inclusion in the children's menu, less often for serving as a side dish. Depending on the 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, sugar, salt.

Cooking

Washed corn grits are introduced into boiling milk, salted and sweetened as desired.

Milk corn porridge is cooked for thirty minutes with occasional stirring under a lid over moderate heat.

Corn porridge with pumpkin - recipe

Corn porridge with pumpkin will bring incommensurable benefits to the body, which can be cooked on any liquid base and served for breakfast, lunch or dinner. Cereals are perfectly combined 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 takes about an hour to make a meal for four.

Ingredients:

• cereals - 1 glass;
• milk - 2.5 cups;
• nutmeg pumpkin - 300 g;
• raisins, spices.

Cooking

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

Separately, peeled and diced pumpkin with sugar and washed raisins is allowed, transferred to a container with a milk-cereal base.

Stir corn porridge, season and let it brew.

Corn flour porridge - recipe

Cornmeal porridge in different regions has its own name: hominy, puliska or tokan - in Romania, Moldova and Transcarpathia,. Each housewife has her own secret of creating a delicacy that is served just like that with honey (jam), or supplemented with cracklings, fried onions, cheese, sour cream and other additives. A meal for four people can be arranged in half an hour.

Ingredients:

• corn flour - 1 cup;
• purified water - 5 glasses;
• cracklings, onion fry, sour cream.

Cooking

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

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

Next, the contents are boiled with continuous stirring until it starts lagging behind the walls of the container and thickens, about 20-30 minutes.

Corn porridge is served with cracklings, roast and sour cream.

Corn porridge with meat

Cornmeal porridge can be boiled with meat, which will increase its nutritional properties and allow it to feed a calorie-hungry male audience with such a dish. You can use both dietary chicken meat, veal, and fatty pork, lamb. It is desirable that it be without bones and medium-sized sliced. In an hour, there will be four mouth-watering servings on your table.

Ingredients:

• cereals - 1 glass;
• purified water - 2 cups;
• any meat - 500 g;
• onions and carrots - 1 pc.;
• vegetable fat, spices.

Cooking

The meat is prepared, fried in fat with vegetables.

Boiling water is poured in, seasoned to taste and the washed cereal mass is laid.

Reduce the heat to a minimum and simmer the food 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. They often cook it in Georgia and call it "Elarji". Imeretian cheese can be replaced with suluguni or mozzarella, and instead of a water base, use milk. From the indicated number of products, you will get three servings, which will take one hour to process.

Ingredients:

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

Cooking

The cheese cut into strips is thrown into the boiling liquid and mixed until it dissolves.

Salt the contents, introduce the washed cereal mass, cook with stirring over low heat for thirty minutes.

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

Ingredients:

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

Cooking

Crushed corn grits are washed, laid out with oil pieces in pots.

Pour sweetened and seasoned milk mixed with water and brought to a boil beforehand.

Corn porridge is cooked in the oven at 200 degrees for one hour.

Corn porridge in the microwave

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