Corn porridge cooker. How to properly cook corn porridge in water

Corn porridge recipe. What could be simpler? However, each case has its own subtleties. So simple porridge can be prepared with milk or water, on the stove or in a slow cooker, with meat or fruit. Let's sort things out in order.

If you follow our tips, you will get tasty and aromatic corn porridge. A recipe with a photo will help you make it without much hassle.

Porridge with milk: ingredients

Each of us has cooked this dish at least once in our lives. The recipe with milk is not much different from analogues. To prepare it you need the following products:

• cereal - one glass;
• water - two glasses;
• milk - two glasses;
• butter - 50 grams;
• sugar - a few teaspoons, to taste;
• salt - one pinch.

How to cook corn porridge with milk

1. First you need to boil the milk.
2. At the same time, it is necessary to bring water to a boil, salt it and pour pre-sifted cereal into it.
3. Next, you need to cook the corn porridge in milk over low heat for three to five minutes. The recipe instructs to do this with constant stirring.
4. When the liquid is completely absorbed, boiling milk must be poured into the cereal.
5. After this, you should stir everything thoroughly and continue to cook the porridge over low heat for another twenty minutes.
6. Then you need to add a tablespoon of sugar and butter to the dish.

As you can see in the photo, corn porridge with milk (prepared according to the recipe) looks appetizing. However, there are other options for preparing this healthy treat.

The easiest corn porridge recipe

In fact, this dish has many names: hominy, polenta, tokan. Corn porridge was a favorite dish among many peoples. And this is not surprising, because it goes well with fried meat, fish, and mushrooms.

Ingredients:

• cereal - one glass;
• water - three to five glasses;
• salt - to taste.

Cooking method:

1. First of all, you need to pour the required amount of water into a pan with a thick bottom. There should be no less than three glasses per one glass of corn grits.
2. After this, put the dishes on the fire and bring the water in it to a boil.
3. Next, you need to pour clean cereal into boiling water.
4. Then you need to reduce the heat to a minimum and simmer the contents of the pan on it for about twenty minutes.

That's all! Recipes for corn porridge suggest adding various goodies to it: butter, cheese sauce, dried fruits or smoked meats.

The best treat for a child

Children love sweet cereals. Even corn grits can be cooked so that a child will never refuse it. Considering the nutritional value of the product, every parent must master this recipe for corn porridge.

Ingredients:

• cereal - one glass;
• sugar - four to six tablespoons;
• water - three glasses;
• apple (pear) - 3-5 pieces;
• chicken egg - two pieces;
• butter or cooking margarine - 30 grams.

Instructions for making Sweet Corn Porridge

1. First you need to combine water or milk with sugar.
2. Then you need to rinse the cereal and carefully mix it into the liquid.
3. Next, you should put the mixture on low heat and simmer on it for half an hour with constant stirring.
4. Then you need to wash and peel the fruit. Remove the skins, seeds and core. After this, cut into small cubes.
5. Now you need to mix the thickened porridge with a raw egg. Next you should add butter to it.
6. Then you need to add pieces of fruit to the rest of the ingredients and mix everything thoroughly.
7. The resulting mass must be placed in a ceramic or clay dish suitable for baking in the oven.
8. After this, you should send the dish. Cooking time - 45 minutes at a temperature of 180 degrees.

The recipe for corn porridge suggests that it should be served warm. It will go well with fruit juice, kefir or warm milk.

Recipe for porridge with pumpkin in a slow cooker

Do you want to cook a hearty, beautiful and healthy dish? Then the recipe for corn porridge in a slow cooker with milk, dried fruits and pumpkin was created especially for you! To get started, stock up on the following products:

• corn grits - one glass;
• pumpkin - 200 grams;
• dried fruits - 100 grams;
• water - three glasses;
• butter (soft margarine) - 50 grams;
• salt and sugar - to taste.

Method for preparing porridge in a slow cooker

1. First you need to clean the pumpkin from the skin and seeds. Then it must be washed and filled with water. After this it will become soft.
2. Then you should rinse and soak the dried fruits in water.
3. Then the pumpkin slices need to be placed on the bottom of the multicooker bowl. You need to place a layer of dried fruits on top.
4. The next level will be cleanly washed cereals.
5. Now you should pour water or milk into the bowl.
6. Then you need to add salt and sugar to the dish.
7. At the next stage, you need to set the device to the “Milk porridge” or “Rice” mode. The heat treatment time is half an hour.
8. Next, the dish should be infused under a closed lid for another 15-20 minutes. Some multicooker models have a “Keep Warm” mode. It will be a great help at the moment. But then the cooking time needs to be reduced to ten minutes.

OK it's all over Now! Corn porridge in a slow cooker turns out very tasty. The recipe is surprisingly simple.

Porridge with meat is the best food for an active day

Ingredients:

• pork or veal - 400-500 grams;
• corn grits - one glass;
• water or broth - three glasses;
• onion - one or two heads;
• spices and salt - to taste;
• vegetable oil (for frying) - to taste.

Cooking method:

1. First of all, you need to wash and cut the meat into small pieces.
2. Then it must be fried in a hot frying pan.
3. To add piquancy when cooking, add nutmeg or crushed garlic to the veal (pork).
4. After this, you need to place the meat in a bowl with a thick bottom and walls.
5. Then you need to fry the onions.
6. Next, it should be added to the meat.
7. Then the cereal needs to be washed and mixed with meat and onions.
8. After this, the dish must be salted, peppered and poured with boiling water or very hot broth on top.
9. At the next stage, the porridge should be cooked first on high and then on low heat. At the same time, it needs to be stirred constantly.

In half an hour the dish will be ready. Before serving, you can decorate it with fresh herbs.

Corn flour porridge

This product is more delicate, so the porridge from it turns out more fluffy and airy. Before cooking, the flour must be dried so that it does not stick together into lumps.

Required ingredients:

• corn flour - 250 grams (one glass);
• milk - 500 milliliters;
• water - 250 milliliters (one glass);
• salt - to taste;
• butter - 50-60 grams;
• cottage cheese or feta cheese - to taste.

Cooking method:

1. First, dry the flour in a frying pan or oven and carefully sift through a sieve.
2. Then pour water and milk into a saucepan or cauldron with thick walls, add salt and bring to a boil.
3. Next, add flour to the liquid. In this case, the mass must be constantly stirred with a whisk.
4. After this, you need to reduce the heat under the pan to a minimum, cover it with a lid and simmer for 15 minutes.
5. The porridge should be stirred periodically to prevent lumps from forming.
6. Cooking should be continued until the dish thickens. If you prefer a thinner option, take one glass more water.
7. At the end of cooking, add oil to the mixture. Then the porridge should be removed from the heat and kept under the covered lid for fifteen minutes.

The dish is ready! It can be served with feta cheese or cottage cheese. A wonderful treat after a hard day at work.

Italian palenta

Basically, this is a recipe for corn porridge with water. The list of ingredients confirms this:

• cereal - one glass;
• water - three glasses;
• salt - to taste.

Cooking method:

1. First you need to boil water in a thick-walled saucepan. As soon as it boils, the fire under it must be immediately removed.
2. After this, add corn grits to the liquid. This must be done very carefully: in a thin stream with constant stirring.
3. Next, the future porridge must be salted and simmered over low heat for half an hour. At the same time, it must be constantly stirred with a spatula or whisk.
4. Then you should wait until the mass thickens. The polenta will be considered ready when the spoon in it maintains a vertical position, and the porridge freely moves away from the walls of the pan.
5. Now the mass must be placed on a baking sheet, cool slightly and cut into medium-sized pieces.
6. After this, it needs to be fried or baked.

The dish is served with herbs and cheese. It can also be baked with tomato juice or vegetables.

Useful properties of corn porridge

• The dish is considered dietary. One hundred grams of porridge cooked in water contains only 86 kilocalories. It is often used in low-calorie diets.
• Corn grits contain a lot of useful substances. For example, dietary fiber allows the body to get rid of toxins and waste.
• Regular consumption of this product activates metabolism and normalizes intestinal microflora.

What is the difference between corn porridge and polenta? Almost nothing, except for stricter recommendations on the use of corn flour. If you used flour instead of corn grits, the dish you prepared should be called hominy or polenta - a thick corn porridge that can be cut with a knife. And from corn grits, and with the addition of butter and fatty cheese, porridge is still prepared - although it is a sister (as well as hominy and gomi), it is still a separate dish.

Corn porridge turns out to be more liquid, soft and shapeless. But it is also an excellent side dish and a delicious breakfast. It is especially good to cook corn porridge for children; it energizes them for the whole day.

Preparation time: 5-10 minutes.
Cooking time: 20 minutes.
Number of servings: 2 servings.

Ingredients

• water 4 tbsp.
• corn grits 1 tbsp.
• fat cheese 70 g
• butter 1 tbsp. l.
• salt to taste
• ground pepper mixture

Preparation

Corn grits should be dry. By the way, it is rich in iron, and it is quite high in calories.



Pour water into a ladle, bring to a boil and gradually add the cereal, stirring continuously with a spatula or spoon, so that no lumps form. Some of the water can be replaced with chicken or vegetable broth.



Cook the corn porridge over low heat, stir occasionally and test for doneness. As a rule, this is 20-25 minutes, but it is better to “taste” the exact time. Ready corn porridge has a soft and delicate taste.



When the corn porridge is ready, add butter and sliced ​​cheese. Stir. The butter and cheese will melt, and if you, for example, use suluguni, it will become viscous.



Ready-made corn porridge with butter and cheese has a soft, creamy consistency. Salt and pepper it to taste. Now the dish can be served separately on a plate or with vegetables and meat.



If there is any leftover corn porridge, it can be served the next day in a different form, like polenta. Place the remaining porridge in a rectangular or square bowl, compact it, and cover with cling film. The next morning, when the porridge has hardened, carefully turn the container over and remove it. Cut the resulting polenta into small pieces and then fry in a frying pan on both sides.

Once upon a time, corn was called the queen of the fields, but now it can only be called a regular at movie theaters. Flavored popcorn instead of natural corn porridge fully meets the “on-the-run” diet typical of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving to feed their loved ones fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly prepare corn grits to make the menu varied, tasty and healthy. Want to try? Nothing could be easier!

• Polished corn grits. The grains are cleared of shells and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from first to fifth.
  
• Large corn grits. The grains are cleaned and crushed, but not polished. Such particles of different shapes are used to make corn flakes, casseroles and some types of national dishes.
  
• Fine corn grits. The grains are cleaned, crushed and further ground to make them suitable for the production of confectionery, instant porridge and other semi-finished products.
  

However, people with high acidity, and especially gastritis or stomach ulcers, should cook and consume corn grits with caution. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet if blood vessels and heart muscle are weak. It also does not cause allergies, so it is included in baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick mamalyga, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for dishes with corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores you can find fairly small corn grits, the particles of which are the same size and bright yellow in color. This type of grain is the most versatile: it makes good porridges, casseroles, soups, and baking fillings. But still, it’s better to start getting acquainted with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying lunch. We offer you the most successful, time-tested options:

1. Corn porridge on water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly to prevent the porridge from burning and cook for 25 minutes. Then cover with a lid, turn off the heat and leave the corn porridge on the stove for 10 minutes. After this time, add the oil and stir it. Serve the porridge hot with cheese, especially feta cheese), herbs, vegetables - the specified amount of ingredients yields approximately 6 servings of porridge. If you increase the volume of water, the porridge will turn out more liquid, which is not for everyone. You can also substitute vegetable oil for butter if you are trying to limit the amount of animal fat in your diet.
   
2. Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar and half a teaspoon of salt. Sort and rinse the cereal. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, add salt and bring to a boil. Then add cereal and sugar to boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the oil, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to suit your taste. Sweet corn porridge can be eaten not only hot, but also cooled with jam, condensed milk or honey.
   
3. Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort the grains and rinse, completely drain the cloudy water. Cut the pumpkin into small equal cubes. Place the cereal and pumpkin in a multicooker bowl, add salt, add sugar and add milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, stir and set in the “warm” mode for another 10 minutes. Cow's milk can be replaced with goat's milk in this and other corn milk porridge recipes. Instead of or together with pumpkin, try adding an apple, pear, grated sweet carrot and/or dried fruits to the porridge.
   
4. Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml of cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt the milk and bring to a boil, add clean cereal and cook until the porridge is ready, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them until foamy. In the prepared, slightly cooled porridge, add two yolks, canned corn and mix. Then add the whipped whites and mix again until smooth. Peel the tomatoes and peppers and chop finely. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, add salt and spices. Grate the cheese and put half of it in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Place cream with additives on top, sprinkle with remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
   
5. Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams each of cottage cheese and Parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, add the cereal and cook over medium heat, stirring. After 7 minutes, add milk to the pan, stir and reduce heat to low. Cook the corn grits until the porridge is ready, covered, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, place the porridge on its bottom in an even layer of about 1 cm, level it and leave to cool. The cooled porridge should harden. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Place the curd filling on the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.
   

Many people will not refuse to enjoy the aromatic kernels of freshly boiled corn, but not everyone is aware of how healthy and tasty the porridge made from this grain is, so they often simply ignore it as a side dish or main dish. However, corn porridge with milk or water, cooked according to a special recipe, can be as healthy as buckwheat and is not inferior in taste to other cereals - the main thing is to know how to cook such porridge correctly in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

The technology for cooking porridge from corn grits is not very different from the recipe for other cereal dishes. First, the cereal is washed in several waters, then poured with milk, salt and a spoonful of sugar are added and cooked over low heat, stirring occasionally. After cooking, the dish is flavored with butter or other ingredients are added. Milk corn porridge turns out very tasty with raisins, pumpkin, honey, and dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salty cheese, herbs or vegetables.

How long to cook corn porridge with milk? It must be said that porridge made from corn grits with milk is not a quick dish; even highly crushed corn grains remain very hard, so they take a lot of time to completely boil. You need to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grind, the sooner the grains will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to use coarsely ground corn. For mash porridge, Moldavian hominy or Italian polenta, corn flour or medium-ground grits are suitable.

Recipes for corn porridge with milk

This cereal is famous all over the world for its beneficial properties, because corn is very rich in vitamins of various groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. Corn grains contain a lot of fiber, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered a dietary product. Milk porridge made from corn grits is ideal for the diet of babies, because its gluten content is minimal.

Many people include this tasty and healthy cereal in their daily diet very rarely, because they do not know how to cook corn porridge with milk or even how to cook it with water. There are features that you need to remember before you start preparing this cereal dish. Below you will be presented with different options for corn porridge with photos and a step-by-step description of the recipe.

Corn grits porridge

• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 120.6 kcal.
• Purpose: for breakfast.
• Cuisine: international.

The classic recipe for corn porridge with milk always remains relevant and in demand. To cook liquid milk soup, you should take 6 times more milk than cereal. To prepare thick porridge, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn to 3.5-4 cups of milk.

Ingredients:

• coarse corn grits - 1 tbsp.;
• milk – 4 tbsp.;
• salt - a pinch;
• sugar or honey - to taste.

Cooking method:

1. Pour milk into the pan, add salt. Boil.
2. Then pour the washed cereal into the liquid and mix thoroughly to avoid the appearance of lumps.
3. Cook over medium heat for 20 minutes without a lid. Don't forget to stir from time to time.
4. Cover the pan with a lid and leave on low heat for another 40 minutes.
5. After turning off the stove, add butter and sugar or honey to taste to the milk soup.

Corn flour porridge

• Cooking time: 56 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish (100 g): 102.3 kcal.
• Purpose: for breakfast, dinner, holiday table.
• Cuisine: Moldavian.

The world famous Moldavian mamaliga is made exclusively from corn flour. Due to the miniature size of the grains, after cooking and cooling the mass turns into an elastic but soft cereal cake, which can be easily cut into portioned pieces with a damp knife or thread. The traditional recipe for this wonderful side dish with photo is described below.

Ingredients:

• corn flour - 3 tbsp;
• water – 5 tbsp.;
• salt – 0.5 tbsp. l.;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Boil water in a thick-walled saucepan.
2. Add salt, add vegetable oil.
3. Add corn flour in a thin stream, while actively stirring the liquid.
4. Cook over medium heat for 15 minutes, stirring occasionally.
5. Then reduce the heat to low and continue cooking for another 25 minutes.
6. Turn the container with the finished dish onto a large wooden board. Carefully remove the hominy from the pan.
7. Let cool slightly, then cut into portions.

For a child

• Cooking time: 45 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish (100 g): 114.8 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of the cereal is that it contains almost no gluten, so it is suitable for even the youngest children and allergy sufferers. If ready-made flour is difficult to find on sale, you can easily prepare it yourself using a coffee grinder. To make a plate of porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

• corn flour - 3 tbsp. l.;
• milk – 1 tbsp.;
• sugar – 1 tbsp. l.;
• butter – 10 g;
• fruits, berries - to taste.

Cooking method:

1. Bring milk to a boil.
2. Reducing the heat to low, carefully add flour in a thin stream, stirring vigorously.
3. Cook for 15 minutes, stirring all the time. Then turn off the fire.
4. Add sugar and butter.
5. Wrap the pan in a towel and leave on the hot stove for another 15-20 minutes.

With pumpkin

• Cooking time: 72 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish (100 g): 107.1 kcal.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Corn porridge made with milk and pumpkin turns out to be very tasty, healthy and nutritious. Sunny corn together with sweet and bright pumpkin create a unique flavor duo, and if you cook the dish not just on the stove, but in a clay pot in the oven, and add a little honey, even the most fastidious gourmet will not be able to resist such a treat.

Ingredients:

• medium-ground corn grits – 1.5 tbsp;
• milk – 6 tbsp;
• pumpkin – 300 g;
• butter – 35 g;
• sugar – 2 tbsp. l.;
• honey - to taste.

Cooking method:

1. Boil the milk. Pour half of it into a saucepan and add the corn there, stirring thoroughly.
2. Simmer over low heat for 20 minutes.
3. Pour the other half of the milk over the diced pumpkin pulp. Cover with a lid and leave.
4. Then place the milk-cereal mixture and pumpkin with milk in layers in a large pot. Sprinkle each layer with a little sugar and top with a piece of butter.
5. Cover with a lid or foil and place in an oven preheated to 200 degrees for 40-45 minutes.
6. After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

• Cooking time: 48 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 98.8 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

Many peoples highly value the taste and benefits of corn grits, so almost every national cuisine can boast of a delicious original dish made from this grain. Georgians often prepare unsweetened corn porridge with suluguni cheese, which can easily be replaced with another salty cheese - feta cheese or Adyghe cheese. The authentic name of the dish is elarzhji. See the step-by-step recipe with photos below.

Ingredients:

• coarsely ground corn grits – 1.25 tbsp;
• milk – 1.7 l;
• salted cheese – 450 g;
• salt – 0.5 tsp.

Cooking method:

1. Wash the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
2. Pour milk into a thick-walled saucepan or cast-iron pot. Place on medium heat and let it boil.
3. Place salt and cheese into boiling liquid. Stir thoroughly.
4. Gently add the cereal, stirring continuously.
5. Continue stirring for about 10 minutes until the mixture begins to thicken.
6. Then cover the pan with a lid, put on the lowest heat and simmer for another 25-30 minutes. Serve the dish hot.

With dried fruits

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish (100 g): 122.7 kcal.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty of preparation: medium.

Corn porridge always turns out tasty and satisfying, but in its usual form it quickly gets boring. But you can make a chic dessert from it - a sweet casserole of corn porridge in milk with dried fruits. This format of boring ordinary porridge will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make a dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

• corn grits - 1 tbsp;
• water – 1 tbsp.;
• milk – 1 tbsp.;
• sugar – 2 tbsp. l.;
• dried apricots, raisins, figs – 50 g each;
• egg – 1 pc.

Cooking method:

1. Rinse the cereal, add cold water and leave for a couple of hours.
2. Then drain the water, add fresh water, and put on fire.
3. Cook for 15 minutes, then add a glass of boiled milk.
4. Turn off the heat, but leave the cereal and milk on the hot stove for another 20 minutes.
5. Meanwhile, pour boiling water over the dried fruits and leave for 10 minutes, then drain and cut into small cubes.
6. Cool the porridge slightly, add dried fruits, sugar and eggs. To stir thoroughly.
7. Grease a baking dish with butter and place the prepared mixture into it.
8. Bake in the oven for 15-20 minutes until golden brown.

With meat

• Cooking time: 53 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 164.3 kcal.
• Purpose: for dinner, on a hike.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, try this recipe for corn porridge with meat and vegetables. Men will like a fattier option with pork or lamb, and if you take lean beef or chicken, you will get a low-calorie dish that will not harm your figure. This variation of corn porridge will be an excellent alternative to pilaf.

Ingredients:

• chicken fillet – 280g;
• carrots – 1 pc.;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• corn grits – 150 g;
• vegetable oil – 40 ml;
• salt – 0.5 tbsp. l.;
• spices - to taste.

Cooking method:

1. Cut the chicken fillet into not very large pieces and place in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
2. Cut a large onion into half rings and add to the meat. Fry until soft and translucent.
3. Grate the carrots on a coarse grater and also add them to the frying pan.
4. Next, send the bell pepper cut into half rings. Stew the meat and vegetables until half cooked.
5. Next, pour the washed cereal into the frying pan, add salt, spices, and add two glasses of water.
6. Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
7. Before serving, sprinkle with fresh chopped herbs.

With banana

• Cooking time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish (100 g): 96.5 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Difficulty of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other food, both sweet and salty. If you supplement corn milk porridge with fruits, you will get a real vitamin bomb. Banana is good for this purpose. It is rich in vitamins and microelements, and is easily converted into puree, so this dish is recommended by pediatricians as an essential component of the children's diet.

Ingredients:

• corn flour – 0.5 tbsp;
• milk – 450 ml;
• water – 1 tbsp.;
• salt - a pinch;
• sugar – 1 tbsp. l.;
• butter – 15 g;
• banana – 1 pc.

Cooking method:

1. Pour milk and water into the pan and let it boil.
2. Then add salt and carefully add flour.
3. Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
4. Meanwhile, mash the banana into a puree and add to the porridge before serving.

In a slow cooker

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 120 kcal.
• Purpose: for breakfast.
• Cuisine: international.
• Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. You can cook anything in a slow cooker, and porridge made from corn grits is no exception. True, inexperienced housewives may not succeed the first time. To do this, it is worth remembering some subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

• corn grits – 200 g;
• water – 2/3 cup;
• milk – 1 and 1/3 tbsp.;
• salt - a pinch;
• sugar – 1.5 tbsp. l.;
• butter – 35 g.

Cooking method:

1. Rinse the cereal well, place it in a multicooker bowl and add water.
2. Add salt, sugar, mix.
3. Cook in the “Milk porridge” mode for 25 minutes.
4. After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
5. After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.

Video

How to cook porridge

How to cook corn porridge in water? Thanks to this step-by-step recipe with photos and videos, you can delight yourself and your loved ones with this healthy porridge!

35 min

140 kcal

4.5/5 (8)

Corn porridge is a real star among porridges. It is so useful that it is simply impossible not to cook it. Every housewife must have a recipe for such a dish, because cooking such porridge is a great way to diversify the home menu. In addition, this dish is a real lifesaver, because it cooks quickly and does not take much time to prepare. You will learn how to cook crumbly corn porridge in water thanks to this recipe.

Kitchen appliances:

• Pot.
• Sieve.
• Cup.
• Thick kitchen towel.

Ingredients:

How to choose ingredients

To choose the best corn grits, you need to first make sure what it contains. no unnecessary impurities. This is easy to do even with the naked eye. Inspect the cereal for black grains and additives. If they are not there, feel free to take cereal. Another important criterion is the color of the cereal. Quality corn grits it should only be bright yellow. Today's recipe for water porridge made from fine corn grits will definitely come in handy in your life.

Step by step recipe

Porridge recipe video

I invite you to watch a very exciting video. In this video you can find a complete step-by-step recipe for making corn grits. This will give you a unique opportunity to save your energy in the process of preparing such a healthy dish. From this video you will also learn the proportions of water and cereal for corn porridge.

What is this porridge served with?

Serving corn porridge depends on the variation in which the dish is prepared. If it is made with milk, then this dish should be served with jam. Porridge, which is cooked in water, can be served with meat side dishes and additives. This will help you form an excellent and complete dish.

Cooking options

It's no secret that corn porridge is prepared in various forms and variations. There are two most common recipes - cooking porridge with milk and water. If you cook with water, the porridge turns out salty. But the recipe with milk allows you to make it sweet. as simple as with water, but the taste will really surprise you. If you have ever tried corn porridge with milk, then you will forever remain a fan of it! Learn to make it yourself and you can enjoy it every day.